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Homemade Apple Crisp with Oat and Pecan Streusel

Homemade apple crisp with oat and pecan streusel bakes until the topping is golden and the apple filling bubbles around the edges. A 15-minute rest helps the tender apples and coarse, buttery topping settle before serving.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 3 lb apples firm, such as Granny Smith; peeled, cored, and cut into 1/4-inch slices
  • 0.33 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
For the topping
  • 1 cup old-fashioned rolled oats
  • 0.75 cup all-purpose flour
  • 0.67 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter cold and cut into 1/2-inch cubes
  • 0.75 cup pecans chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
Prepare the filling
  1. In a large bowl, toss the apples with the granulated sugar, flour, lemon juice, cinnamon, and salt until evenly coated.
Make the topping
  1. In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, and salt.
  2. Cut in the butter with a pastry cutter or your fingertips until the mixture forms coarse clumps.
  3. Stir the pecans into the oat mixture.
Assemble and bake
  1. Spread the apple mixture evenly in the prepared baking dish.
  2. Scatter the topping over the apple mixture.
  3. Bake for 45 to 55 minutes, until the topping is golden brown, the filling is bubbling around the edges, and a knife slides easily into the apples.
  4. Let the crisp rest for at least 15 minutes before serving.

Notes

Keep the butter cold so the topping forms coarse clumps. Refrigerate leftovers for up to 4 days; freezing is suitable. For a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour.