Apples with Cinnamon Brown Sugar Oat Topping

Introduction

Thinly sliced apples bake at 350 °F under a topping of brown sugar, oats, flour, butter, and cinnamon that turns crisp in 30 to 45 minutes. You get a baked fruit dessert with a soft filling and a crumbly top that works for a casual dinner dessert or for making ahead and reheating.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6

Ingredients

5 cups thinly-sliced apples

Lemon juice, to taste

⅓ cup water

Powdered cinnamon, to taste

¼ pound butter

¾ cup brown sugar

¾ cup rolled oats

½ cup flour

1 tsp powdered cinnamon

½ tsp salt

¼ tsp ground nutmeg

Additional rolled oats (optional)

Ice cream or whipped cream, for serving

Instructions

Preheat a conventional (i.e. not convection) oven to 350 °F (180 °C).

Place the apple slices in a buttered baking pan. Sprinkle them with lemon juice for flavor and to prevent them from turning brown. Mix in the water and cinnamon to taste.

To make the topping, combine the butter, brown sugar, oats, flour, cinnamon, salt, and nutmeg. Crumble the ingredients in a bowl with your fingers to create a uniform mixture.

Cover the apples with the topping. If desired, sprinkle some rolled oats sparingly on the surface for added texture.

Bake for 30-45 minutes in the preheated oven, or until the apples are soft and the topping is crisped.

Serve with ice cream or whipped cream.

Variations

• Change the apples: use a mix of tart and sweet apples, such as Granny Smith and Fuji, for a filling that keeps some structure and has a more balanced sweetness.
• Replace 1 to 2 cups of the apples with firm pears to make the filling softer and slightly more floral without changing the topping.
• Swap ¼ cup of the flour for the same amount of whole wheat flour if you want a nuttier, slightly heartier topping.
• Reduce the brown sugar by 2 to 3 tablespoons if your apples are very sweet; the topping will be a little less caramel-like but still crisp.
• Add a small handful of chopped walnuts or pecans to the topping mixture for more crunch and a slightly richer finish.

Tips for Success

• Slice the apples thinly and as evenly as possible so they soften at the same rate before the topping gets too dark.
• Butter the baking pan well, especially in the corners, so the fruit doesn’t stick as the juices reduce.
• When you crumble the topping with your fingers, stop when there are no dry flour pockets left and the mixture forms small clumps.
• Bake until you can easily pierce the apples with a knife and the topping looks dry and browned, not pale in the center.
• Let the baked apples sit for 10 minutes before serving so the juices thicken slightly instead of running across the plate.

Storage and Reheating

Store cooled leftovers in the baking dish tightly covered or transfer them to an airtight container. Refrigerate for up to 4 days.

For longer storage, freeze portions in airtight containers for up to 2 months. The filling freezes well, though the topping will lose some crispness.

Reheat in a 350 °F oven, covered loosely with foil, for 15 to 20 minutes for a larger portion or until heated through. For single servings, microwave for 30 to 60 seconds; the topping will be softer than if you reheat it in the oven.

FAQ

What kind of apples work best for this?

Firm apples that hold their shape, such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady, work well. Softer apples will still taste good but can turn more like applesauce as they bake.

Can you assemble it ahead of time?

Yes. You can prepare the apples and topping separately, refrigerate both, and assemble just before baking, or assemble the full dish and refrigerate it for up to 24 hours before it goes into the oven.

Why is the topping not staying crumbly?

The butter may be too warm or not fully worked into the dry ingredients. You want a mixture with small clumps and no dry spots before it goes over the apples.

Can you make it gluten-free?

Yes. Replace the flour with a 1:1 gluten-free flour blend and use gluten-free rolled oats. The topping will be slightly more delicate but still crisp well.