Easy Apple Crisp With a Brown Sugar Oat Topping

How to make oat-topped apple crisp

Apple crisp is a modern, practical alternative to apple pie rather than a nationally ranked Thanksgiving staple. It uses the same familiar apple-and-cinnamon profile without requiring pastry rolling. This original oat-topped apple crisp is designed for a U.S. Thanksgiving menu and makes one 9-by-13-inch dish, 10 servings. Allow 25 minutes for preparation and 45 to 55 minutes for baking. Read the method before starting, bring refrigerated ingredients to the temperatures specified and measure the pan carefully; custards, cakes and pastry all respond to pan size and oven heat. The formulation follows established holiday-baking principles while using a distinct ingredient balance and method. ^{[1] [2] [4]}

Ingredients

3 pounds apples, peeled, cored and sliced; 1/3 cup granulated sugar; 2 tablespoons lemon juice; 2 tablespoons cornstarch; 1 teaspoon cinnamon; 1/4 teaspoon salt. For the topping: 1 cup old-fashioned oats; 3/4 cup all-purpose flour; 3/4 cup packed brown sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon salt; 10 tablespoons cold unsalted butter, cubed; 3/4 cup chopped pecans. ^[1]

Step-by-step method

1. Heat the oven to 375°F and butter a 9-by-13-inch baking dish. Toss the apples with granulated sugar, lemon juice, cornstarch, cinnamon and salt. Spread them evenly in the dish, including any juices. ^[1]

2. Mix oats, flour, brown sugar, cinnamon and salt. Cut in the cold butter with fingertips or a pastry blender until pea-size crumbs form, then fold in the pecans. Scatter the topping evenly without compressing it; loose crumbs brown more evenly. ^[1]

3. Bake 45 to 55 minutes, until the fruit bubbles at the center and the topping is deep golden. If the nuts darken too quickly, cover loosely with foil. Rest 20 minutes before serving so the juices thicken slightly. ^{[1] [2]}

Make-ahead, storage and substitutions

Make-ahead and storage: Assemble the apple filling and topping separately one day ahead and refrigerate. Combine just before baking. Refrigerate cooked leftovers within two hours and use within four days. Perishable egg- or dairy-based desserts should not remain at room temperature for more than two hours. Store refrigerated foods at 40°F or colder. ^{[2] [3]}

Substitutions: Pears can replace one-third of the apples. For a nut-free version, omit pecans and add another 1/2 cup oats. Ingredient changes can alter set, moisture and baking time, so judge doneness by the visual and temperature cues in the method rather than the clock alone. ^{[1] [2]}