Tart apples and a measured oat topping create a fruit-forward dessert with less added sugar than many traditional crisps.

Equipment

• 8-inch baking dish
• Two mixing bowls
• Pastry cutter or fingertips

Ingredients

• 2 lb / 900 g tart-sweet apples, peeled and ¼-inch slices
• 1 tablespoon lemon juice
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon divided
• ¾ cup / 70 g rolled oats
• ½ cup / 60 g whole-wheat flour
• 3 tablespoons brown sugar
• ¼ teaspoon salt
• 4 tablespoons / 56 g cold unsalted butter, cubes

Preparation

• Heat oven to 375°F / 190°C.
• Coat baking dish lightly.

Step-by-step directions

1. Toss apples with lemon, 2 tablespoons sugar, cornstarch, and ½ teaspoon cinnamon.
2. Spread evenly in dish.
3. Mix oats, flour, remaining sugar, cinnamon, and salt. Rub in butter until clusters form.
4. Scatter topping without pressing firmly.
5. Bake 40–45 minutes until filling bubbles at center and topping browns.
6. Rest at least 20 minutes before serving.

How to tell it is ready

A knife enters apples easily and juices bubble through the center, not only edges.

Substitutions and variations

• Use certified gluten-free oats and flour blend when required.
• Replace half apples with pears.
• Use firm plant butter for dairy-free crisp.

Common problems

• Dry filling: apples were low-moisture or sliced thick.
• Soggy topping: butter was warm or topping packed down.
• Runny slices: crisp was served too soon.

Allergen and safety notes

Contains wheat and milk unless substituted. Hot fruit filling can cause burns.

Storage and reheating

Cover and refrigerate within 2 hours after cooling; use within 3–4 days. Reheat to 165°F / 74°C.

Serving ideas

Serve warm with plain yogurt or a small scoop of ice cream.

Apple sweetness varies; taste a raw slice before deciding whether to add more sugar.