Creative food craft ideas
photo credit: Baking Beauty
It’s National Coffee Day! These would be perfect to enjoy with your favorite cup of coffee. Krystle from Baking Beauty has adapted this recipe from Butter & Scotch Bakery cookbook. The original recipe uses all spice, but Krystle used cinnamon. Reminds me of using leftover pie crust and cinnamon and sugar. A new recipe to enjoy during the holidays.
Click here on Baking Beauty for the recipe and directions.
Warm cinnamon apples underneath a buttery oat topping are a fairly convincing reason to switch on the oven. Add a scoop of vanilla ice cream and you have the sort of dessert that makes everyone linger at the table.
This easy apple crisp recipe with oats uses everyday ingredients and a simple crumble topping. There is no pastry to roll, no mixer to wash and no need to arrange the apples into anything resembling a decorative masterpiece.
What matters is choosing suitable apples, cutting them evenly and baking until the filling is tender and bubbling. The topping gets a mixture of loose crumbs and little buttery clusters, because those crunchy bits are half the pleasure.
For Australian readers, this is very much in apple crumble territory. Names vary between households and countries, but here we are making a baked apple dessert with a crisp oat topping.
Serves: 6
Preparation: Approximately 20 minutes
Baking: 45–55 minutes
Resting: 15 minutes
Total: Approximately 1 hour 20 minutes to 1 hour 30 minutes
Dish: 20 cm square baking dish, approximately 8 inches square, at least 5 cm deep
Apple shopping guide: Buy approximately 1–1.2 kg whole apples, allowing for cores and peel. Apple sizes vary, so use the prepared weight rather than relying on a fixed number of apples.
If the topping is browning before the apples are tender, loosely cover the dish with foil and continue baking. The apples, rather than the timer alone, decide when dessert is ready.
Choose firm apples that bring a balance of sweetness and acidity.
A mixture of Granny Smith and Pink Lady is a practical starting point. Granny Smith adds tartness, while Pink Lady brings sweetness and generally holds its shape well.
Other options include Braeburn, Golden Delicious and Honeycrisp. Different apples release different amounts of juice and soften at different rates, so expect some variation.
Avoid apples that are already mealy or breaking down. Those are less likely to give you distinct tender pieces in the finished filling.
If your fruit bowl is overflowing, our Apple Kuchen feature offers another apple dessert to explore when you fancy cake instead.
Peeling gives the filling a softer, more consistent texture.
You can leave the skins on if you enjoy them, but they may remain noticeable after baking. Wash the apples thoroughly and slice them evenly.
For this recipe, weigh the fruit after removing the cores and after peeling, if you choose to peel. That keeps the filling quantity consistent.
The topping should look like a mixture of coarse crumbs and small clusters before it goes into the oven.
Three details help:
You do not need every crumb to match. A few larger clusters give you those lovely crunchy pieces alongside the finer topping.
If the butter softens while you are working, refrigerate the topping briefly before scattering it over the apples.
Some apple juice is normal. The aim is a lightly thickened filling, rather than completely dry fruit.
This recipe includes a small amount of flour to help bind the juices. It also needs sufficient baking time and a short rest before serving.
Check these common causes:
A golden topping does not necessarily mean the filling is ready.
Look for bubbling juices around the edges and test the apples in the centre. If needed, cover the topping loosely and continue baking.
Variety, ripeness and growing conditions all affect moisture. A measured fruit quantity and the flour help, but the consistency can still vary.
Avoid adding extra liquid to the filling.
Straight from the oven, the juices are hotter and thinner. Letting the crisp stand for 15 minutes gives the filling time to settle.
It will remain a spoonable dessert rather than something you cut into neat squares.
| Problem | Likely cause | What to do |
|---|---|---|
| Apples remain firm | Thick slices or insufficient baking | Slice evenly and bake until the centre is tender. |
| Topping browns too early | Filling needs longer than the topping | Cover loosely with foil and continue baking. |
| Topping is dusty | Butter is not evenly distributed | Rub the butter through the mixture until coarse crumbs form. |
| Topping is dense | It was pressed firmly onto the fruit | Scatter loosely with a few small clusters. |
| Filling is very soft | Apples break down easily or were overbaked | Try firmer apples and check tenderness earlier. |
| Leftover topping is soft | Moisture migrates from the filling | Reheat uncovered in the oven to restore some crispness. |
The names are not completely consistent.
In many American recipes, a crisp has oats in the topping, while a crumble often has a flour-based topping without oats. Australian and British recipes may call either version a crumble.
A cobbler usually has a biscuit-like or batter topping, making it a different style of dessert.
Whatever your family calls it, this version has tender baked apples beneath a buttery oat crumble.
Mix 40 g chopped pecans or walnuts into the topping for extra crunch. Leave them out when serving anyone with a nut allergy.
Add ¼ teaspoon ground ginger to the apple filling alongside the cinnamon.
If using mostly sweet apples, reduce the filling sugar to 25 g. Keep the topping as written initially, since changing its sugar also changes the texture.
Serve the crisp warm with vanilla ice cream and let people add their own cream or custard. Add any caramel sauce at serving time so the topping stays crisper.
For a different presentation, our apple crisp stacks feature explores an individual stacked dessert rather than a family-sized baking dish.
For convenient preparation, make the topping separately and refrigerate it in a covered container. Prepare the apples close to baking time, then assemble.
Keeping the topping separate helps preserve its crumbly texture before baking.
You can also bake the dessert ahead and reheat it. It will still taste lovely, although the topping is usually crispest on the day it is freshly baked.
If you like the idea of turning pantry ingredients into a small homemade present, our Apple Crumble Mix gift-in-a-jar project is a related idea. It uses its own recipe proportions, so follow that project separately.
Reheat leftovers uncovered in an oven at 180°C conventional or 160°C fan-forced until hot through. The time depends on the quantity and the depth of the dish.
Cover loosely if the topping begins to brown too much.
A microwave is convenient for a single serving, but it softens the topping. Use the oven when you want to bring back some crunch.
Refrigerate leftovers once cooled rather than leaving the dessert out overnight.
They can give a finer, softer topping. Rolled oats are the preferred choice for this recipe’s texture. Avoid flavoured instant porridge sachets.
Yes. Omit the added salt in the topping if using salted butter.
No. Thin, evenly cut slices cook beneath the topping. Check their tenderness before removing the dish from the oven.
It is not a direct substitute here. Canned fillings vary in sweetness, thickness and quantity, so use a recipe designed for the product you have.
A larger, shallower dish is preferable to piling twice the filling into the same dish. A 23 × 33 cm dish is a reasonable starting point, but check the apples and topping rather than assuming the original baking time will be exact.
No. It contains wheat flour, and ordinary oats may have gluten cross-contact. Use a recipe developed with suitable gluten-free ingredients if needed.
Apple crisp is a lovely reminder that dessert can feel generous without needing much decoration