1h 30m$7.66Apple Oat Crisp
Cinnamon-spiced Granny Smith apples baked beneath a buttery brown sugar and oat topping. The apples become tender while keeping their shape, with a golden, crisp crumble above.
Shopping options
All-purpose flour
0.63 Cup
Gold Medal™ All Purpose Flour
3%
Light brown sugar, packed
0.75 Cup
Domino Premium Pure Cane Light Brown Sugar 2 lb Zipper-Pack
17%
Rolled oats
1 Cup
Quaker® Old Fashioned Oats
18%
Ground cinnamon
1.5 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
3%
Unsalted butter
8 Tablespoon
Kroger® Unsalted Butter Sticks
25%
Granny Smith apples
2.5 Pound
Large Granny Smith Apple - Each
100%
Fine salt
0.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- Granny Smith apples-2.5 pound
- Rolled oats-1 cup
- Light brown sugar-0.75 cups
- All-purpose flour-0.63 cups
- Unsalted butter-8 tablespoons
- Lemon juice-1 tablespoon
- Ground cinnamon-1.5 teaspoons
- Fine salt-0.25 teaspoons
Wash your hands and clean the work surface. Heat the oven to 375°F (190°C), with a rack in the middle. Grease the baking dish with 1 tablespoon of the butter. Cut the remaining 7 tablespoons of butter into small cubes and keep chilled while preparing the apples.
Rinse the apples under running water, dry them, and trim away any bruised areas. Peel and core the apples, then cut them into even slices about 1/4 inch thick.
Place the apples in the large bowl. Add the lemon juice, 1/4 cup brown sugar, 2 tablespoons flour, and 1 teaspoon cinnamon. Toss thoroughly until the slices are evenly coated, then spread them in the prepared dish, including any juices from the bowl.
Do not taste the uncooked filling, which contains raw flour; wash hands and clean utensils and surfaces after handling it.
In the medium bowl, mix the oats, remaining 1/2 cup flour, remaining 1/2 cup brown sugar, remaining 1/2 teaspoon cinnamon, and salt. Add the chilled butter cubes. Rub the butter into the dry ingredients with your fingertips until the mixture forms coarse crumbs with some pea-sized clumps.
Do not taste the uncooked topping because it contains raw flour; wash hands and clean utensils and surfaces after handling the flour mixture.
Scatter the topping evenly over the apples without pressing it down. Set the baking dish on the rimmed baking sheet to catch any bubbling juices.
Bake for 45–55 minutes, until the topping is golden brown, the filling bubbles around the edges and through a few gaps near the center, and a knife slides easily into the apples with slight resistance. Begin checking at 40 minutes. If the topping is browning before the apples are tender, cover loosely with foil and continue baking.
Use oven mitts when checking or handling the hot dish and baking sheet.
Using oven mitts, transfer the dish to a wire rack. Let the crisp rest uncovered for 20 minutes so the juices thicken without steaming the topping. Divide into six portions and serve warm.
The filling stays hot beneath the topping; let it rest the full 20 minutes before serving.
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