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Ultra close-up macro of warm bubbling old-fashioned apple crisp with golden oat streusel and melting vanilla ice cream

Old-Fashioned Easy Apple Crisp with Oat Streusel

Warm, tender cinnamon-spiced apples bubbling under a golden brown, crispy brown sugar and rolled oat streusel topping. Topped with a melting scoop of vanilla bean ice cream, this nostalgic fall dessert is effortless to make and 100% wholesome.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 295
Ingredients Method Nutrition

Ingredients
  

Spiced Apple Filling:
  • 6 medium apples (mix of Honeycrisp & Granny Smith), peeled, cored, and sliced 1/4-inch thick approx. 6 cups sliced
  • 2 tbsp pure maple syrup or granulated sugar
  • 1.5 tbsp all-purpose flour (or cornstarch) thickens natural apple juices into glossy syrup
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg, freshly grated
  • 1 tbsp fresh lemon juice enhances natural tartness and prevents browning
  • 1 tsp pure vanilla bean paste (or alcohol-free vanilla extract)
Crispy Golden Oat Streusel Topping:
  • 1 cup old-fashioned rolled oats do not use instant oats
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt balances the sweetness
  • 1/2 cup (1 stick) unsalted European butter, chilled and cubed cold butter creates big crunchy clusters
Serving Suggestion:
  • 1 scoop per serving premium vanilla bean ice cream served warm over crisp
  • 2 tbsp warm salted caramel sauce optional drizzle

Method
 

Baking Steps:
  1. Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch or 9-inch round ceramic baking dish with butter.
  2. In a large bowl, toss the sliced apples with lemon juice, maple syrup, 1.5 tablespoons flour, 1.5 teaspoons cinnamon, nutmeg, and vanilla paste until all apple slices are evenly coated. Transfer into the prepared baking dish and gently press into an even layer.
  3. In a separate medium bowl, combine rolled oats, 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, and sea salt. Add the cold cubed butter. Use a pastry blender or clean fingertips to rub and pinch the butter into the dry mixture until crumbly, pebble-sized clusters form.
  4. Scatter the oat streusel crumble generously and evenly across the top of the apples, covering them completely.
  5. Bake at 350°F for 40 to 45 minutes, until the oat topping is deeply golden brown, crunchy, and the apple juices are bubbling vigorously along the edges of the dish.
  6. Remove from oven and let stand for 10 minutes to allow the bubbling caramel juices to thicken slightly. Spoon into dessert bowls warm, topped with a generous scoop of vanilla bean ice cream and caramel drizzle.

Nutrition

Serving: 1gCalories: 295kcalCarbohydrates: 44gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 85mgPotassium: 195mgFiber: 4gSugar: 26gVitamin A: 350IUVitamin C: 6mgCalcium: 35mgIron: 1.2mg

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