Can I use a different apple?

Yep! Honeycrisp, Fuji, or even Gala work too. Granny Smith just gives that nice tart kick that balances the sweetness.

Do I need to peel the apples?

If you like a little extra texture, leave the peels on. It’s totally up to you.

For sure. You can prep the filling and topping separately, keep them in the fridge, then assemble and bake when you’re ready.

Hot, with a scoop of vanilla ice cream. Or cold, for breakfast—no judgment here.

A warm, cozy apple crisp with a buttery oat streusel topping—simple, rustic, and perfect for fall cravings.

Scale

Preheat your oven to 350°F (175°C).
In a large bowl, toss together the apples, granulated sugar, flour, salt, and cinnamon until evenly coated.
Spread the coated apples into a buttered baking dish to form your apple layer.
In another bowl, combine oats, brown sugar, flour, baking soda, and baking powder.
Add the cold cubed butter to the oat mixture and use your fingers or a pastry cutter to work it into a crumbly streusel.
Sprinkle the streusel topping evenly over the apples.
Bake for 35–40 minutes or until the top is golden and the apples are bubbling.

Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Keywords: apple crisp, fall dessert, oats, streusel, easy baking