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Apple Crisp with Oat Topping
October 23, 2012

When working with fresh fruit you often find that the most simple of recipes really highlight the fruit's flavor. This recipe does just that. I did add two more ingredients and changed the method a bit but I tried to stay true to the recipe and I wasn't disappointed. I started by choosing six different types of baking apples. A combination of apples gives you lots of flavor and textures. I peeled, cored and chopped the apples and tossed them with the sugar and cinnamon. Because many of the apples I chose have high water contents I added 1 1/2 tablespoons of dry minute tapioca. Even if you don't care for tapioca you wouldn't even know it was in there. It thickens up the apple's juices and ensures no soggy apple mess. I also added some fresh ground nutmeg. Only because I love nutmeg and apples. For the crunch topping I changed the method. I really enjoy a crunchy top that isn't sandy so I used softened butter rather than melted butter. I started by mixing the dry ingredients and then used my hands to work the butter into it. The end result is a beautiful pea shaped crumb topping. Then I baked as directed. It really is a fantastic recipe and one I will make again and again.

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