Easy Apple Crisp with Oatmeal Streusel Recipe
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When you don’t have time to roll out the dough for an apple pie, a crisp is the next best thing. Just peel, core, and slice the apples; toss them with a bit of sugar and cinnamon; and dump them into a baking dish. Then mix the oats, brown sugar, and butter for the streusel in the same bowl you used for mixing the apples, which saves you a dish to wash. Sprinkle the streusel over the apples, and in about an hour you’ll have an easy dessert of bubbling apples blanketed with a crunchy, sweet topping.
Game plan: Adjust the sugar in this recipe to the sweetness of the apples, using 2 tablespoons for exceptionally sweet ones and 3 if the apples are on the tart side.
This recipe was featured as part of our DIY TV Dinners menus.
- 2 1/2 pounds medium Granny Smith and Golden Delicious apples (about 5 or 6), peeled, cored, and sliced 1/4 inch thick
- 2 to 3 tablespoons granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup packed light brown sugar
- 1/2 cup uncooked rolled oats
- 1/3 cup all-purpose flour
- 4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish
- Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.
- Combine the apples, granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.
- Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
- Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving.
Beverage pairing: Eifel-Pfeiffer Beerenauslese (half-bottle), Germany. Germany makes some of the world’s finest sweet wines from the Riesling grape, and the wines from the Mosel region in particular can have lovely apple flavors, with hints of pear, honey, orange zest, and spice. Beerenauslese is a designation meaning an extreme selection of highly concentrated sweet grapes that make a fine, clear-flavored, syrupy wine. While sweet, it’s tempered by mouth-watering acidity to keep it perfectly in balance.
Excellent and so easy to make. Great winter dessert!
2 modifications: I used 6 Granny Smith apples and instead of "packed" light brown sugar I used a 1/4 cup of "Domino brownulated light brown sugar" -"anniebee" that might help with the sweetness.
Don't care for Red Delicious but figure Braeburn apples would be simply amazing in this recipe
Has anyone tried other apples in this recipe??
Saw this recipe earlier this morning and decided to make it. It's cold, icy and snowy outside and the thought of apples and cinnamon baking in the oven was alluring. I used less sugar than called for since I didn't have any pie apples on hand. It is still so sweet I can't eat it. Calling in a grandson to taste test it and to send it home with. I'll make it again but next time, no sugar in the apples and much less than 1/2 cup brown sugar in the topping. It does smell heavenly while it is baking!!
tonina - just double it; the dish may be a bit fuller, but with 1.5 it will be emptier! This looks like one of these "can't go wrong" recipes anyway, so don't worry, I'm sure it will be delicious!
Does anyone have any idea how much I'd have to increase this recipe to make a 9"x13" pan full of this? I was thinking I'd have to make 1.5 times this recipe, but I don't want to botch this as it's for my husband's coworkers. Any thoughts?
I tried it last night and it was delicious.
This dessert sounds fantastic and I plan to try it very soon!
I agree, "golden delicious" don't really work for me. I've never thought they were 'delicious' at all. Granny Smiths are what I used, and they held up beautifully. The flavor was very nice as well, and I added a bit of clove.
I'm sorry, but I find this recipe disappointing for its choice of apples. "Golden Delicious" is a complete oxymoron for me. I far prefer the tarter, better textured apples like Spy's, Winesaps, or Spartans. An apple should have some crispness and tartness, not the bland mealy flavour of the Delicious brand. And well Granny Smith's might be good for eating out of hand, I don't feel they hold up well when cooked. The "President's Choice" brand in Toronto has recently introduced a new apple crisp made from Northern Spy's - I plan to check it out this weekend.
I love replacing one or two of the apples with some bartlet (or other) pears. It's also good with a few berries mixed in.
Made it as originally posted except I did add grated fresh nutmeg, orange zest, and ginger as suggested. We like our apples spicy. Also, all I had were lots of Granny's, so we'll see how it turns out. We plan to serve with vanilla ice cream.
One of our favorite desserts! I tart ours up a bit with freshly grated nutmeg, some orange zest, and some ginger with the apples; and since I can't eat wheat, I use rice flour &/or almond flour instead of wheat flour in the topping with the oatmeal. I also spice up the topping with nutmeg. Another variation is to use several different varieties of apples, like Fuji, Granny Smith, and Golden Delicious in the same crisp. This really livens up the apple section. When persimmons are in season I'll sometimes include slices of ripe Fuyu persimmon in with the apples. Chopped dates or golden raisins are good too. This great old dessert is so wide open for improvisation!
Can't wait to try making it - have only been able to buy something similar in health food shops here in Gloucestershire, uk. I'm going to try making 'bars' with the mix as that is how we usually see it here, also can use dates, apricots, maybe gooseberries! thanks for the membership of Chow'