Apple Crisp with Oats – simple, quick and gluten-free, enjoy this sweet-tart, light and refreshing dessert… Add a scoop of vanilla ice-cream too, and you have a pretty special treat!
When you want a little something to pamper your sweet tooth, but nothing too rich or heavy… this fits the bill perfectly! And what other dessert can lay claim to wholesome nutrition too? Apples… Oats… need I even explain further?
How about having this with your afternoon tea/coffee? Yup… it would be a lovely change from cookies, muffins or biscotti. I even make it for birthday parties sometimes, and everyone loves the change from the usual cake.
This dish has a very special place in my heart. I made it for my parents-in-law when they first visited us in the US many years ago…. and they simply loved it. They had never had anything like it before, and for the next few days, they enjoyed their special teatime treat. As my husband and I remember them on the date they were married, way back in 1950… I thought this dish would be the perfect post to mark their special day.
Apple Crisp with an Oats-only topping!
When I first tasted Apple Crisp made by a friend, I wasn’t quite sure if I liked it or not… I loved the sweet-tart apples on the bottom, but somehow didn’t really care for the topping too much.
So… I asked her what she had in the topping. “A mixture of rolled oats and all-purpose flour” she said. Right away, I knew exactly what it was that didn’t sit right with me… the all-purpose flour! I didn’t like its texture – I found it somewhat dry and powdery. So I started tinkering….
The first thing I tried was to use only rolled oats to make the topping…. And immediately knew I was on to something good! As I continued to play with it, I figured out how to get the texture I liked. When I hand-crushed the mixture of rolled oats, butter and brown sugar, the flat flakes of the rolled oats crumbled a little. Pretty soon, it looked just right… at least to my eyes!
So… Now you know my little “secret”… Skip the all-purpose flour! And Yeah… That means it’s also gluten-free, because pure oats don’t have gluten! A word of caution, though… if you are severely gluten-intolerant, please check the labels carefully – to check whether your rolled oats are contaminated with gluten during processing.
Make the topping for this delicious Apple Crisp with just oats… Be sure to crush the mixture a little when you work in the butter and the sugar.
What kind of Apples to Use for Apple Crisp?
I really like to use Granny Smith apples… The crumbled oats absorb some of their distinctive tart-sweet juices as they cook, giving the Apple Crisp crust a delightfully complex flavor. And, of course, they hold up well when cooked… Not like some other apples which turn into a soggy, grainy, unappealing “mush”!
I can typically get Granny Smith apples any time of year in the US … Of course, that might not be true where you live… maybe you can’t even get Granny Smith at all.. That’s OK… Just look for a locally available variety that is suitable for making apple pie. Jonathan, Braeburn, Cortland, Empire… these are some varieties you might look for.
Yes, I’m aware many folks like different textures in their apple Pie versus apple Crisp. As for me, I like firm-textured and tart apples for both dishes. However, if you prefer softer-textured and/or sweeter apples in your Apple Crisp, perhaps you might want to use a different variety…. Pink Lady, Gala, Fuji…maybe even Golden Delicious. It’s perfectly fine to use a mix of sweet and tart apples too…
That said, I really do not recommend using the Red Delicious variety for making either Pie or Crisp! But you know what you can do with this particular variety? Make a quick spiced apple relish in just a few minutes… Take a look at this recipe I posted a while back. I made it with some apples that were looking a little sad and neglected in my fruit bowl….
- Spiced Apple Treat – it’s great on pancakes and waffles, or as a sweet-tart, slightly spicy relish
Add cranberries, raisins, walnuts… your call!
I like to add interesting textures and flavors to the apples in this dish. A small amount of cranberries or raisins, along with chopped walnuts works really well. Sometimes, I add a little crushed pineapple, or a few fresh raspberries, or bits of dried apricot or chopped dates… Really, it’s whatever you feel like throwing in there … Apples are pretty amiable… they get along quite well with most other fruits and nuts.
I like to mix in some chopped walnuts, with the oats as well – the little bit of nutty crunch in the topping is quite delightful. Of course, you can swap out the walnuts with something else, too…. almonds, cashews, coconut, pumpkin seeds, melon seeds…. Lots of options to keep things interesting.
It’s so much fun to watch my friends try to figure out what’s “hiding out” among the apples and the oats… And to look at their gleeful expressions when they do!
Apple Crisp – Oven, AirFryer, Microwave, Stove-top… it’s all good!
Yeah, Apple Crisp is traditionally made in the oven… But does it have to be made that way? Not really… can we make it in the microwave or just on the stove-top? Yup! I have experimented with making this dish both ways, and… great Apple Crisp, with “toasty” oats, every time!
Cooking the apples was the easy part… but it took a while before I figured out how to make the oats taste “toasty” and not soggy…!
I have provided detailed directions for each of these options… and the AirFryer as well. I don’t want anyone to think they can’t make Apple Crisp because they don’t have the “right equipment”! Making it in the microwave and on the stove-top does need a bit more hands-on “baby-sitting”. Overall, it’s still pretty quick, though, so it’s definitely worth the little extra attention it needs.
Actually, if you just want to make a small batch… about 2 servings or so, I’d much rather do it in the microwave or on the stove-top, or an AirFryer. It’s so much quicker and less energy wasted… and more in line with my commitment to leaving a low carbon footprint. See Recipe Notes for making a small batch in as little as 15-20 min!
Special Diets
This Apple Crisp recipe with an all-Oats topping is vegetarian, gluten-free and soy-free. To make it nut-free, swap out the walnuts with chopped pumpkin seeds or melon seeds.
To make it vegan, replace the butter with coconut oil (this is NOT nut-free, though) or your preferred butter substitute. I do recommend that you check whether it’s OK to bake with the vegan butter you select. Remember that you do need some type of fat in the topping, otherwise it will be too dry and brittle after you bake it… Not fun to bite into!
So… I hope you try making this delightful dessert soon… It’s great for sharing with friends during this Holiday season too! Just put it out there, along with a tub of ice-cream…. and let everyone have a go at it!
Do leave a review and a star rating… many thanks!
Enjoy!
Apple Crisp with Oats – Simple and Gluten-free
Equipment
- Gas/electric Oven for baking the Apple Crisp If not available, you can make it in the AirFryer, microwave or stove-top. Detailed directions provided for each of these methods too.
- Glass/ceramic 8 inch (20 cm) cake/pie pan If not available, OK to use a stainless steel pan or a non-stick coated pan. I do NOT recommend using an un-coated Aluminum pan. If cooking in microwave or stove-top, please refer to the directions under recipe Notes.
- Fruit/Vegetable Peeler For peeling the apples; can also use a good paring knife, but I like using a peeler – it's easier and faster.
Ingredients
Oats topping
- 1 cup Rolled Oats Caution: If you're severely gluten-intolerant, please check labels carefully for "gluten-free" rolled oats.
- 2 tbsp Coconut sugar or Light Brown Sugar If not available, regular granulated sugar is OK too; if you have only dark brown sugar, I recommend using a 1;1 mix of dark brown sugar and granulated white sugar; if using crystalline sugar (big sugar crystals), I recommend grinding in a spice grinder to a coarsely ground texture.
- 2 tbsp Butter Salted / unsalted – both OK; for vegan, substitute with 1 1/2 tbsp coconut oil, or a baking-suitable vegan butter you like
- 1 tbsp Chopped Walnuts For nut-free, Omit, or use chopped pumpkin seeds; other nuts OK too
- 1/2 tsp Cinnamon Powder
- 1/4 tsp Cloves Powder Omit if not available; or crush and powder 3-4 whole cloves in a sturdy mortar and pestle
- 1/16 tsp Salt
Apple Base
- 2 1/2 cups Granny smith apples (or other variety) – sliced thin – 2-3 medium apples – see pics under recipe directions Do NOT cut apples until all other ingredients are prepared and ready to use as directed (because cut apples have a tendency to turn brown very quickly); other apple varieties OK too; select one that holds up well to baking without turning mushy; I do NOT recommend Red Delicious variety for this dish.
- 1/4 cup Dried Cranberries separate any that may be clumped together.
- 3 tbsp Coconut Sugar or Light Brown Sugar if not available, regular granulated sugar is OK too
- 2 tbsp Walnuts – chopped for nut-free, Omit, or use chopped pumpkin seeds
- 1/2 tsp Cinnamon powder
- 1/4 tsp Cloves powder Omit if not available; or crush and powder 3-4 whole cloves in a sturdy mortar and pestle
- 1/8 tsp Salt OK to use a little less, if you like, but do add some – need the salt to balance the overall taste
Instructions
- Apples turn brown quickly after they are cut – so it is best to prepare everything else you need before you begin to cut the apples. This way, as soon as the apples are cut, you can proceed as directed – the apples will not become significantly discolored. Note: Granny Smith apples do not brown quickly, but several other apple varieties do.
- Begin by chopping the walnuts: you will need about 3 tbsp total – that's about 9-10 shelled walnut halves (4-5 whole walnuts).
- If you don't have clove powder, crush 5-6 whole cloves with a sturdy mortar and pestle; pound/grind to a fine powder. Collect and set aside.
- To prepare for baking the Apple Crisp in a traditional gas/electric oven or AirFryer.Place oats, sugar, butter and salt in a medium-large cereal bowl – shallow and wide, rather than deep and narrow, preferred.Note:If you want to cook the Apple Crisp in the microwave or on the stove-top – see Recipe Notes for alternative directions for preparing the Oats topping.
- Mix well to distribute evenly.
- Pick up a little bit of the mixture and crush gently between your fingers. Return to the bowl and repeat all the way around. Takes about 1-2 min.
- Take a small fistful of the mixture and crush a little more by squeezing and rubbing your fingers against the palm of your hand. It will take 2-3 min to coarsely crumble all of the oats-mixture.
- Now add the cinnamon, cloves, walnuts and salt. Mix well to distribute evenly. Set aside while you prepare the apples.
- Measure out all the ingredients to be added to the apples. Keep them ready so when the apples are cut you can quickly mix them in. This way, the apples will not have a chance to begin browning.
- Peel the apples; slice into quarters from the stem-end down to the blossom-end. Note: V-Cut technique for removing seeds To remove the seeds, I recommend using the simple technique described below:With a knife, make a V-cut from one-end, around the seeds, to the middle of the slice. Repeat with another V-cut from the other end, to meet the first cut in the middle. Now pull off the core with the seeds. Why use the V-cut technique?Most apple corers poke a cylindrical piece through the center of the apple. Sure, it removes the seeds, but it also wastes quite a bit of the perfectly usable part above and below the spherical core that holds the seeds. So, I like using the V-cut technique to reduce unnecessary waste.
- Slice each quarter once more (to give 8 slices per apple), and set aside 2-3 pieces (about 3/8 of an apple), to be chopped.Turn each slice sideways and slice again to about 1/8 in (2-3 mm) thickness, as shown in the pic.
- Chop/dice the 2-3 slices that you set aside earlier. After baking, a mix of sliced and chopped apples produces a better texture than with slices alone.
- Transfer the sliced and chopped apples to the baking pan: I like to use an 8 inch (20 cm) round glass cake pan for this dish; heat -safe ceramic, stainless steel and non-stick coated metal pans are OK too.I do NOT recommend using un-coated Aluminum pans for baking this dish. Why? The acid from the apples can react with the Aluminum – this is NOT desirable. Note: If you plan to bake in the AirFryer, you may need to do this in 2 smaller batches, using smaller sized pans that fit in your AirFryer: check to see which pans fit comfortably inside your AirFryer. you need to leave at least 1 1/2 inches (3.8-4 cm) gap between the pan and the AirFryer body. Also, I would recommend using metal pans in the AirFryer, rather than glass/ceramic, to prevent accidental breakage.
- Add the cranberries, sugar (I have used coconut sugar), walnuts, salt, clove powder and cinnamon powder.
- Mix everything gently with a fork and spoon to evenly distribute all the ingredients.Set aside for about 5 min – the sugar draws the juices out from the apples and the mixture starts looking a little wet/watery. Mix again gently; then, with the back of the fork and spoon, pat down the mixture a little, to create a reasonably flat surface. Don't pack down hard: Leave some air pockets in the mixture.
To bake in traditional gas/electric oven
- Spread the prepared oats topping evenly all over the apples.Pay particular attention to the edges – it's easy to leave "bald" spots near the edges if you're not watching closely. When you're done, you should not be able to see any apples poking through from anywhere!
- Place in the cold oven on the middle rack.Set the oven temperature for 300F/150C and start baking. Set a timer for 30 min.After 30 min, open the oven and look at the sides near the bottom of the pan – if you use a glass pan, you can see the apples be bubbling… rather vigorously.
- Turn the oven off and leave pan in the hot oven for about 10 min (close the oven door)
- Remove pan from the oven and set on a wire rack to cool a little more – about 20 min. Sneak a taste of a small bit of the oats topping – it should be well-toasted and not have a "raw" taste. Serve while still warm.
To bake Apple Crisp in the AirFryer
- Place the prepared pan inside the AirFryer and set it on Bake mode: 250F (120C) for 15 min – you don't need to preheat the AirFryer.
- After the 15 min cycle ends, change the settings: set on AirFryer mode at 350 F (175C) for 5 min. Check after 2-3 min to make sure that the topping is not getting burned.When the 5 min cycle is done, taste-test a bit of the topping – it should be toasty and slightly crisp.
- If the topping still tastes a bit "raw", AirFry for 5 more min at a lower setting – 300F (150C). Leave it in the AirFryer for 5-7 min after the timer beeps at the end of the cycle.
- Remove from the AirFryer and set aside to cool, uncovered, for about 20 min before serving while it's still warm.
To make Apple Crisp in the Microwave Oven
- First, please see Recipe Notes for instructions for preparing the toasted oats topping. Do NOT use the un-toasted topping in these microwave directions!
- Then, place the glass cake pan with the apple mixture in the microwave: cover and cook on Hi for 5-6 min. Stir, cover and cook on 30% power (the defrost power setting) for 7-8 min: the mixture should look "bubbly" and syrupy thick.
- Remove the pan from the microwave oven – Careful – it will be very hot! – and spread the toasted oats topping all over the top of the partially cooked apples.
- Put the pan back in the microwave and cook – uncovered – on 20-30% power for another 5-7 min. Leave pan in the microwave, uncovered, for about 5 min before removing – Place on a cooling rack to cool, uncovered, for about 20 min, before serving while it's still warm.
To make on the Stove-top
- First, please see Recipe Notes for instructions for preparing the toasted oats topping. Do NOT use the un-toasted topping in these stove-top directions!
- Then, place the apple mixture in a medium heavy-bottom frying pan with 1 1/2 inch (4 cm) high sides: spread evenly; cover and cook on Hi for 1 min.Decrease heat to low-medium and cook for 5-6 min, stirring once or twice to ensure that it is not sticking/burning on the bottom. Stir, cover and cook on lowest heat setting for another 7-8 min stirring every 2-3 min to prevent sticking/burning: the mixture should look "bubbly" and syrupy thick.
- Turn the heat off and spread the toasted oats topping all over the top of the partially cooked apples. Turn the heat on again, set to the lowest heat setting, cover partially – to allow steam to escape so the oats don't become soggy – and cook for 2-3 min. Turn heat off and remove the cover completely.
- If you have a gas stove: Let the pan sit, uncovered and undisturbed, for 10 min; then set aside to cool for about 20 min, before serving warm apple crisp. If you have an electric stove: Transfer the pan immediately to a cooling rack for 3-4 min, then put it back on the stove. The now-cooled stove surface is still hot enough to allow the apple crisp to gently cool without burning on the bottom. Let the pan sit, uncovered and undisturbed, for 8-10 min; then set aside to cool for about 20 min, before serving warm apple crisp.
To Serve
- You will need to use a shallow spoon or pie server to serve this dish. It is quite crumbly and will fall apart when you transfer to individual serving bowls/dishes – that's perfectly fine! Serve warm apple crisp with a scoop of vanilla ice cream… maybe with some tea/coffee on the side…A tasty dessert after lunch/dinner… also a wonderful tea-time snack.Many folks would argue… it's got fruit and oats… That's breakfast, isn't it?! Sure, why not?!
- Enjoy!
Notes
How to prepare “Toasted” Oats Topping:
When making Apple Crisp in the Microwave:- Place 1 cup rolled oats in a microwave-safe glass/ceramic dinner plate; spread out evenly.
- Add 2 tbsp butter and microwave on Hi for 30 seconds. The butter melts and spreads a little. Use a spoon and fork to mix the butter into the oats. Spread the buttered oats evenly.
- Microwave on Hi for 30 seconds – Touch the outside bottom of the plate – it will be pretty hot, and an indication that further heating on Hi can cause the oats to burn.
- Stir to distribute heat evenly and microwave on 50% power for 30 seconds. Stir and repeat this process 2-3 times.
- Taste-test a tiny bit of the oats- they should start tasting toasty and a bit crisp.
- Stir in the walnuts, sugar and spices.
- Microwave on 30% power for 30 seconds – stir and repeat 2-3 times. The sugar and the butter start to caramelize slightly around the oats. and the oats become a bit more crisp.
- If need be, microwave a couple more times at 20%-30% power for 30 seconds each time.
- The “toasted” oats topping is now ready to be spread on the cooked apple base. Set it aside while you continue with the directions in the recipe.
- All the stirring usually get the flakes to crumble by the time it’s toasted. However, if need be, use your fingers to crush the toasted mixture a little more – it crumbles quite easily.
- Start heating, on medium, a heavy bottom medium pan (10 in / 25 cm) on the stove-top – stainless steel or non-stick coated is best. I do NOT recommend using an un-coated aluminum pan.
- Add 1 cup rolled oats and dry-roast, stirring continuously for about 2 min.
- Decrease heat to low, add butter – it melts immediately.
- Continue to stir until the oats give off a toasty aroma and start to turn slightly brown
- This takes about 2-3 minutes, maybe a little longer.
- Increase the heat just a little, if it looks like its taking too long, but be very alert, because the oats can go from perfectly toasted to BURNT in a flash!
- This takes about 2-3 minutes, maybe a little longer.
- Add walnuts and stir for 2-3 min until walnuts are toasted.
- Add sugar and spices and turn the heat off. Keep stirring for a few more min to distribute the heat evenly an allow some of the sugar to begin to caramelize with the residual heat from the stove.
- The “toasted” oats topping is now ready to be spread on the cooked apple base. Set it aside while you continue with the directions in the recipe.
- All the stirring usually get the flakes to crumble by the time it’s toasted. However, if need be, use your fingers to crush the toasted mixture a little more – it crumbles quite easily.
To make a small batch: 2-3 servings
For making a small batch of Apple Crisp, I highly recommend following the microwave or stove-top directions. It will be much faster than using the “big” oven. Should be ready in about 15-20 min total!- Use 1 small apple: about 3/4 cup cut up apples; 1 tbsp brown sugar and other ingredients as you like.
- Cooking this mixture will probably take just 5 min or so.
- 1/3 cup oats, 2 tsp butter, 2 tsp brown sugar, 1 tsp chopped walnuts and a sprinkling of spices. Toast as directed in the Recipe Note, just above this note.
- Because the quantity is less, it will probably take just 4-5 min to get it nice and toasty – either in the microwave or on the stove-top.
Storing Leftovers:
Refrigerate leftovers in a lidded glass/ceramic container- Consume within 2-3 days.
- Reheat a little before serving: serve it warm.
- Microwave about 20-30 seconds till heated through.
Very easy to make ..very delicious….
Love it…thanks Sushma !
Thanks Rashmi! So glad you like like it
Wonderful recipe! It looks nutritious and delicious! You made it very easy to follow. Thanks for showing the different ways of making it. I will certainly try to make it on the stove-top!
Thanks Sushma!
Let me know how it works out for you on the stove-top.
I have had this in the past when you have made it for Chinmaya Mission camps. It is very delicious. Don’t you make something similar with canned peaches?
Thanks, Rupa. Yes, I do make something similar with canned peaches too!
Absolutely loved this dish! So yummy!
Thanks, Urja!
Very easy to make! The dish turned out great! The oat top came out crumbly and the apple base was sweet!
Awesome! So glad you enjoyed making it and eating it, Sierra! Thanks for the review and 5 stars! 🙂
I made this today, came out really tasty, thank you for the easy recipe to follow. As I was testing this recipe, I didn’t top it with ice cream. Nevertheless, it was yummy!!!
Thanks Harita! so glad you enjoyed it and found the directions easy to follow. Really appreciate your feedback. Hope you try some more dishes from the ones I’ve shared.
Dr. Dandekar!
I just made this tonight and it is one of the best treats I’ve had in a while! Super easy to make and the instructions were so helpful. We almost finished the whole thing in one night; I’ll definitely be making more soon!
So glad you enjoyed it, my dear! It’s one of my personal favorites too! Did you have it by itself or with ice-cream?! 🙂
I had some vanilla ice cream with it!! It was the perfect finishing touch😊
Dr. Dandekar,
This was absolutely delicious and it will definitely become a staple recipe for me! Can’t wait to have it again :))))
So glad you enjoyed it, Alexia! Check out some of my other other recipes too! Lots of them are super-easy to make, even with your super busy schedule!
Thank you for the amazing and easy recipe. I made this today and it was yummy.
Thanks! Thanks for the 5-star rating too! 🙂
Great recipe, had it with ice cream, definitely going to gain a couple of pounds with this one!!! 😂
So glad you enjoyed it! As for gaining pounds… Hmmm…. maybe portion control?
What the heck, forget that….. enjoy! 🙂
Work it off over the next few days!
Amazing recipe! I made this for my family and it was a total hit! This will definitely be a dessert staple in my house!
I’m so glad you enjoyed making this, Natalie. Btw… you can even make this with a mix of different fruits – my favorite is pineapple, peaches and apples. Maybe you can try that too! Enjoy!
Thanks for your thoughtful and kind review and the 5-stars as well! 🙂