Apple Crisp with Oat Topping

Well, it took a pandemic to get me out of the classroom and back blogging.

Since everyone’s stuck inside and avoiding grocery stores, I’m getting a lot of questions about cooking and baking with items on hand. I’ll start with a recipe I rely on a lot — Apple Crisp with Oat Topping. It’s comforting, reasonably healthy, and gluten-free. If you want a dairy-free/vegan version use coconut oil instead of butter. Like nuts? Toss some into the topping? Running low on apples? Raid the freezer. Frozen berries are a perfect addition to the mix.

I promise you, this recipe is easy, quick, and flexible. What more could you want? (Besides a coronavirus-free world.)

To make this recipe as approachable as possible, I’m including a lot of notes on variations for both ingredients and pan sizes. This scales up really easily for feeding the whole family. Conversely, it scales down nicely, too. If you’re low on supplies or have a small household, try a half batch. I’ve baked variations of this recipe in everything from 1-cup ramekins to 16-serving casserole dishes. It’s always a hit.

So, head to the pantry, turn on the oven, and make this your own.

Apple Crisp with Oat Topping

• Author: Charmian Christie
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Diet: Gluten Free

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Description

This recipe is extremely flexible. Use it as a starting point for your creation. Don’t have enough apples? Add some blueberries, peaches, or raspberries. Frozen works well. No pumpkin pie spice? Try cinnamon – but not too much! Raid the pantry! Feed the family. 

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Scale 1x2x3x

Ingredients

Apple Filling

6 to 8 large apples*
1/4 cup granulated sugar
2 teaspoons pumpkin pie spice**

Oat topping:
2 cups rolled oats***, divided
3/4 cup packed brown sugar
1/2 teaspoon salt
1/2 cup coconut oil OR butter
1 teaspoon vanilla extract (optional)

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Instructions

Preheat oven to 350°F 

Filling
Peel, core, and chop the apples. The size isn’t as important as consistency. Place the apple pieces in a large bowl and toss with the granulated sugar and pumpkin pie spice until coated. Arrange apple pieces in a 9X9-inch baking dish. 

Topping
In a blender or food processor, pulse 1 cup of oats until ground to a rough flour, about 3 minutes. 

In a large bowl, combine the ground oats, remaining rolled oats, brown sugar, and salt.  

Melt the coconut oil or butter in a small pot over low heat on the stovetop or in the microwave. Stir vanilla into the melted fat, then drizzle over the oat mixture. Toss to combine, then sprinkle evenly over the apple mixture.

Bake in the preheated oven for 35 to 45 minutes. The crisp should bubble around the edges and the apples should be tender when poked with a pairing knife. 

Cool the crisp on a rack for at least 20 minutes before serving.

To store, cover and refrigerate for up to a week. 

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Notes


* I use Honeycrisps, but you can use any firm apple such as Gala, Ambrosia, Empire, Cortland.
**If you don’t have pumpkin pie spice, use 1/2 teaspoon of cinnamon. 
*** Rolled oats are my preference, but if you don’t have any use quick oats (but NOT instant!)

Variations: Use 4 apples and add 2 cups of frozen raspberries. 

Different dish sizes:
• 10- by 10 inch dish:  Make 1½  batches and bake at least 45 mins

• 9- by 13-inch dish:  Double the recipe and bake at least 1 hour.

Keywords: apple, oats, gluten-free, easy, pantry items, dairy-free, vegan