Apple Crisp with Oat-Pecan Streusel

Why You’ll Love This Recipe

• Perfect balance of sweet-tart apples and warmly spiced cinnamon-nutmeg.
• Chunky oat-pecan streusel bakes up crunchy, toasty, and fragrant.
• Uses pantry staples and comes together fast—no pie crust needed.
• Make-ahead and freezer-friendly for easy entertaining.

Grocery List

• Produce: 3 lb tart apples (Granny Smith, Pink Lady, or Honeycrisp), 1 lemon
• Dairy: Unsalted butter (1 stick); optional vanilla ice cream for serving
• Pantry: Old-fashioned rolled oats, pecans, all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, ground nutmeg, fine salt, apple cider

Full Ingredients

For the apple filling

• 3 lb tart apples (about 8 medium), peeled, cored, and sliced 1/2 inch thick
• 1 tbsp fresh lemon juice
• 1/4 cup apple cider (not vinegar)
• 1/3 cup granulated sugar
• 2 tbsp all-purpose flour (or 1 tbsp cornstarch)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine salt

For the oat-pecan streusel

• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 2/3 cup packed light brown sugar
• 3/4 cup chopped pecans
• 1/2 tsp ground cinnamon
• 1/2 tsp fine salt
• 8 tbsp (1 stick) unsalted butter, cold and cut into 1/2-inch cubes

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Place a rack in the center of the oven and preheat to 375°F (190°C). Grease a 2-quart baking dish (8-inch square or 9-inch square) with butter or nonstick spray.

Step 2: Prep and season the apples

Peel, core, and slice the apples into 1/2-inch thick wedges. In a large bowl, combine the apples with lemon juice, apple cider, granulated sugar, flour, cinnamon, nutmeg, and salt. Toss well until every slice is evenly coated and the flour dissolves into the cider. Let stand 5 minutes to start drawing out juices, then scrape everything (including any juices) into the prepared dish and spread into an even layer.

Step 3: Make the oat-pecan streusel

In a medium bowl, stir together the oats, flour, brown sugar, pecans, cinnamon, and salt. Add the cold butter cubes and cut them in with a pastry cutter or rub between your fingertips until the mixture forms sandy crumbs with some pea-to-marble-sized clumps. For extra crunch, refrigerate or freeze the topping for 10 minutes to firm up the butter.

Step 4: Top the apples

Sprinkle the streusel evenly over the apples, squeezing some of it into larger clumps as you go. Cover the fruit fully but avoid compacting the topping too firmly; a gently uneven surface bakes up the crunchiest.

Step 5: Bake until bubbly and golden

Bake at 375°F (190°C) for 45 to 55 minutes. The crisp is done when the topping is a deep golden brown and the apple juices are vigorously bubbling around the edges and through small gaps in the topping. If the topping browns too quickly after about 30 to 35 minutes, loosely tent with foil and continue baking.

Step 6: Rest so the juices thicken

Transfer the pan to a wire rack and cool for 15 minutes. This short rest allows the apple-cider juices to thicken into a glossy sauce so your servings spoon up neatly.

Step 7: Serve warm

Scoop into bowls and serve warm. Vanilla ice cream or lightly sweetened whipped cream is classic. If you want extra crunch, return the crisp to the oven and broil on the middle rack for 1 to 2 minutes, watching closely.

Pro Tips

• Use a mix of apples for the best flavor and texture—half tart (Granny Smith) and half sweet-tart (Honeycrisp, Braeburn, or Pink Lady).
• Cold butter makes a crisper topping. Chill the streusel 10 minutes before baking for chunkier clumps.
• Slice apples evenly at 1/2 inch thick so they cook through as the topping browns.
• Bake until you see bubbling juices in the center area, not just the edges. No bubbles usually means underdone fruit.
• Want less sweetness? Reduce the granulated sugar in the filling to 1/4 cup; the topping will still carry the dessert.

Variations

• Gluten-Free: Use certified gluten-free oats; swap the 3/4 cup flour in the topping for 3/4 cup almond flour or a 1:1 gluten-free flour. Use 1 tbsp cornstarch in the filling.
• Nut-Free: Omit pecans and add 1/2 cup extra oats plus 2 tbsp flour. Sunflower or pumpkin seeds can add crunch.
• Caramel Apple Crisp: Swirl 1/3 cup warm salted caramel into the apples and reduce the granulated sugar to 1/4 cup.

Storage & Make-Ahead

Refrigerate leftovers, covered, for up to 4 days. Reheat portions in a 350°F (175°C) oven for 10 to 15 minutes to re-crisp, or microwave to warm and then broil 1 minute to refresh the topping. Make the streusel up to 3 days ahead and refrigerate, or freeze up to 2 months. To assemble ahead, prepare the filling and topping, cover, and refrigerate up to 24 hours; bake as directed. To freeze unbaked: assemble in a freezer-safe dish, wrap well, and freeze up to 2 months. Bake from frozen at 375°F (190°C) for 60 to 75 minutes, tenting with foil until the juices bubble, then uncover to brown.

Nutrition (per serving)

Approximate values for 1 of 8 servings (without ice cream): 460 calories; 22 g fat (9 g saturated); 62 g carbohydrates; 5 g protein; 6 g fiber; 37 g total sugars; 180 mg sodium.