Apple Crisp with Oat and Brown Sugar Topping

Apple Crisp with Oat and Brown Sugar Topping


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This dessert is a great alternative for apple pie. If you like the look of pie, this recipe makes two round pie pans.

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

10-12 servings


  • Apple Filling:
  • 3-5 lb. McIntosh apples
  • zest of 1 orange
  • zest of 1 lemon
  • 2 Tbs. orange juice, freshly squeezed
  • 2 Tbs. lemon juice, freshly squeezed
  • 1/2 C. sugar
  • 2 1/2 tsp. ground cinnamon
  • Crumb Topping:
  • 1 1/2 C. flour
  • 1 1/2 C. brown sugar, packed
  • 1/2 tsp. salt
  • 1 C. oats
  • 1/2 lb. butter

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Preheat the oven to 350 degrees and lightly grease a 13x9 baking dish. Peel, core, and slice the apples into wedges and put them in a large bowl. Add the orange and lemon juice, the orange and lemon zest, sugar, and cinnamon. Stir to make sure the apples are completely coated. Put the apples into the baking dish. In another bowl, combine the flour, sugar, sat and oatmeal. Mix well. Cut the butter into small pieces and add them in a couple pieces at a time. If mixing by hand, use a fork to incorporate the butter. The mixture should be crumbly with small chunks of butter. Sprinkle the topping over the apple mixture. Bake for 45 to 55 minutes, or until the crisp is browned and the apples can be pierced easily.

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