Apples with Cinnamon Oat Brown Sugar Topping

Introduction

The thinly sliced apples bake under a topping of butter, brown sugar, rolled oats, flour, cinnamon, and nutmeg, so you get soft fruit underneath and a crisp surface on top. This works well as a straightforward dessert for a family dinner, especially if you want something you can assemble quickly and serve warm with ice cream or whipped cream.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• 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

1. Preheat a conventional (i.e. not convection) oven to 350 °F (180 °C).
2. 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.
3. 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.
4. Cover the apples with the topping. If desired, sprinkle some rolled oats sparingly on the surface for added texture.
5. Bake for 30-45 minutes in the preheated oven, or until the apples are soft and the topping is crisped.
6. Serve with ice cream or whipped cream.

Variations

• Replace 1 to 2 cups of the apples with pears if you want a softer filling and a slightly milder, more floral flavor.
• Swap the flour in the topping for a gluten-free all-purpose blend to make the dish gluten-free without changing the structure much.
• Use quick oats instead of rolled oats if that is what you have; the topping will be a bit finer and less chewy.
• Add chopped pecans or walnuts to the topping mixture for more crunch and a nuttier finish.
• Reduce the brown sugar slightly if your apples are very sweet; the topping will be less caramel-like and the fruit flavor will come through more clearly.

Tips for Success

• Slice the apples thinly and as evenly as you can so they soften at the same rate in the oven.
• Butter the baking pan well before adding the apples to help prevent sticking around the edges.
• Crumble the butter mixture with your fingers until there are no dry patches of flour or sugar left, or the topping can bake unevenly.
• Bake until the apples are soft and the topping looks browned and crisped, not pale or sandy.
• Use a conventional oven setting as directed; convection can brown the topping faster before the apples are fully tender.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it in a freezer-safe container for up to 2 months, though the topping will lose some crispness after thawing.

Reheat in a 350 °F oven for 15 to 20 minutes, uncovered, until warmed through and the top firms up again. For a single portion, the microwave works in 30-second bursts, but the topping will soften.

FAQ

What kind of apples work best in this recipe?

Use apples that hold their shape when baked, such as Honeycrisp, Granny Smith, Braeburn, or Pink Lady. A mix of tart and sweet apples gives the filling better balance.

Do you need to peel the apples?

You can leave the peels on if you want more texture and a slightly firmer filling. Peel them if you want the baked fruit to turn softer and more uniform.

Can you assemble it ahead of time?

Yes. You can assemble the apples and topping a few hours ahead, cover the pan, and refrigerate it until baking time.

Can you make the topping gluten-free?

Yes. Replace the flour with a gluten-free all-purpose blend, and make sure your rolled oats are certified gluten-free if needed.