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The Best Cinnamon Apple Crisp with an Oat Pecan Crumble

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This cinnamon apple crisp with oat pecan crumble is a forgiving, foolproof dessert that feeds a crowd with zero stress. The combination of soft, cinnamon-spiced apples and a buttery, nutty crumble is pure comfort food, perfect for any gathering or cozy night in.

Ingredients

Scale
  • 6 medium apples (about 2.5 pounds or 1.1 kg), a mix of sweet and tart varieties like Honeycrisp and Granny Smith
  • 1/3 cup (70g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 1/2 teaspoons ground cinnamon (Ceylon or cassia)
  • 1/4 teaspoon ground nutmeg, freshly grated if possible
  • 1/4 teaspoon salt
  • 1 cup (90g) old-fashioned rolled oats
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (60g) chopped pecans, lightly toasted
  • 1/2 cup (113g or 1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract, pure
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Peel, core, and slice the apples into 1/4-inch thick slices. Place them in a large mixing bowl.
  3. To the sliced apples, add the granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Toss until the apples are evenly coated. Let them sit for 5 minutes to release their juices.
  4. In a medium mixing bowl, combine the rolled oats, flour, brown sugar, chopped pecans, cinnamon, and salt. Stir with a fork to break up clumps. Pour the melted butter and vanilla extract over the dry ingredients. Stir until the mixture looks like wet sand with some clumps. Do not overmix.
  5. Pour the apple mixture into the prepared baking dish and spread it into an even layer. Sprinkle the oat pecan crumble evenly over the top. Do not press it down.
  6. Place the dish on a baking sheet to catch any bubbling juices. Bake for 40-45 minutes, or until the filling is bubbly around the edges and the topping is golden brown and crisp. If the topping is browning too quickly after 30 minutes, tent loosely with aluminum foil.
  7. Let the crisp rest on a wire rack for at least 15 minutes before serving. This allows the filling to set up.
  8. Serve warm, scooped into bowls, topped with vanilla ice cream, whipped cream, or a drizzle of heavy cream.

Notes

For the best texture, use firm apples that won’t turn to mush during baking. If you only have soft apples like McIntosh, reduce the baking time by 5-10 minutes. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The crumble works beautifully with oat flour too. Toasting the pecans first brings out their natural oils and adds a deeper, nuttier flavor. Let the crisp rest for at least 15 minutes before serving to allow the filling to set up. This crisp can be assembled up to 24 hours ahead and refrigerated; add about 10 minutes to the baking time when baking from cold.

Nutrition

Keywords: apple crisp, cinnamon apple crisp, oat pecan crumble, fall dessert, easy apple dessert, apple crisp recipe, gluten-free apple crisp, vegan apple crisp, make ahead dessert

Find it online: https://eliplate.com/the-best-cinnamon-apple-crisp-with-an-oat-pecan-crumble/