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Old-Fashioned Cinnamon Apple Crisp with Oat Streusel

The ultimate cozy autumn dessert: sweet, tender Honeycrisp and tart Granny Smith apples baked under an extra-crunchy brown sugar rolled oat streusel topping, served warm with melting vanilla bean ice cream.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

Spiced Caramelized Apple Filling
  • 6 large (approx. 2.5 lbs) crisp baking apples mix of Honeycrisp and Granny Smith, peeled, cored, and sliced 1/4-inch thick
  • 2 tbsp fresh lemon juice prevents browning and balances sweetness
  • 1/4 cup dark brown sugar packed, adds rich molasses depth
  • 2 tbsp granulated sugar draws out natural apple juices
  • 2 tbsp all-purpose flour thickens the bubbling spiced juices
  • 1.5 tsp ground cinnamon warm Saigon or Ceylon cinnamon
  • 1/4 tsp ground nutmeg freshly grated for warm aroma
  • 1 tsp pure vanilla extract for fragrant sweet background
Golden Brown Sugar Oat Streusel Topping
  • 1 cup old-fashioned rolled oats whole rolled oats for maximum crisp texture, do not use instant oats
  • 3/4 cup all-purpose flour unbleached, binds the streusel clumps
  • 2/3 cup dark brown sugar packed, caramelizes into crunchy clusters
  • 1/2 cup (1 stick) unsalted European butter chilled and cut into small 1/2-inch cubes
  • 1 tsp ground cinnamon mixed into streusel
  • 1/2 tsp fine sea salt balances rich caramel butter sweetness
Optional Serving Suggestions
  • 1 scoop per serving vanilla bean ice cream melting over warm crisp
  • 2 tbsp salted caramel sauce warmed and drizzled on top

Method
 

Apple Prep & Baking Walkthrough
  1. Preheat your oven to 350°F (175°C). Lightly butter a 9x9-inch ceramic baking dish or a 10-inch seasoned cast-iron skillet.
  2. Peel, core, and slice the apples into uniform 1/4-inch slices. In a large mixing bowl, toss the sliced apples with lemon juice, 1/4 cup brown sugar, granulated sugar, 2 tablespoons flour, ground cinnamon, nutmeg, and vanilla extract until every slice is glossy and coated. Transfer the apples to the prepared baking dish, pressing them down gently into an even layer.
  3. In a separate medium bowl, combine the rolled oats, 3/4 cup flour, 2/3 cup brown sugar, 1 teaspoon cinnamon, and sea salt. Add the cold cubed butter. Using a pastry cutter, fork, or clean fingertips, work the cold butter into the dry mixture until large, pea-sized buttery oat clumps and crumbly clusters form.
  4. Scatter the oat streusel mixture evenly over the spiced apples, covering the surface completely from edge to edge.
  5. Bake at 350°F for 40 to 45 minutes until the oat topping is deeply golden brown, fragrant, and crunchy, and the caramelized apple juices are bubbling vigorously along the edges of the dish.
  6. Remove from the oven and let cool for 10 minutes so the caramelized juices settle into a rich saucy glaze. Spoon warm portions into shallow bowls and top immediately with a generous scoop of vanilla bean ice cream and salted caramel drizzle!

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 58gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 35mgSodium: 195mgPotassium: 240mgFiber: 5gSugar: 38gVitamin A: 12IUVitamin C: 10mgCalcium: 45mgIron: 12mg

Notes

Chef Secret: Combine a 50/50 mix of tart Granny Smith apples (which hold their structural shape) and sweet Honeycrisp apples (which break down into luscious, saucy caramelized pockets). Always use cold butter for the topping to achieve crunchy bakery-style streusel clusters!

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