This easy apple dessert is unique. The addition of applesauce makes it softer all around, adding an extra texture that is almost pudding-like, and the thinly sliced apple adds a little bite, so it doesn't feel one-note. It's the kind of fall bake you make on a weeknight when you want the comfort of cinnamon apples without peeling a mountain of fruit.
It feels old-fashioned in the best way: pantry ingredients, minimal fuss, warm and spiced results.
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Vintage must-bake
I've been on an applesauce bender this past year, and it rendered not only this one, but also a beautiful applesauce coffee cake and a rich and easy-to-make applesauce bread pudding.
This apple oat crisp is quick and easy to put together, and might be the answer for those of us for whom peeling a lot of apples is one of the least favorite things to do in the kitchen. I mean, I'd rather grate carrots by hand or separate a million eggs. But that's a different conversation.
If you like pre-baked apples in your crumble or baked until they're extremely soft, this dessert might be a simpler recipe to make from now on. Especially if you make your own applesauce, using your favorite baking apple or mix, with the sweetness adjusted to your palate.
A classic apple crisp and the very popular apple crumble are among the top desserts if you ask around, no matter where you are. If you ask my father, it's the only dessert you'll ever need. Well, he approved of this baked applesauce recipe, and that's saying a lot.
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Testing Notes
Applesauce can be sweetened or not: I like unsweetened applesauce and add brown sugar, but you can use sweetened applesauce with the same great results. It depends on how sweet you like your desserts. Smooth or chunky, they both work; it's also a matter of preference.
The extra apple slices can be any variety. I do like tart ones like Granny Smith apples or McIntosh apples, but Honeycrisp or Gala baking apples are sweeter and work well too.
Oat crumble topping texture: I recommend mixing the topping ingredients by hand or with a pastry cutter (as opposed to using the food processor). It's the best way to get clumps and to have the oat texture unaltered.
Ratios matter. A 9-inch square or 8x11-inch rectangular baking dish works well for this. The crumble is about ½ to 1 inch deep for my ideal applesauce-to-topping ratio, and you can adjust it to your liking. If using a 9x13-inch baking dish, you'll have a shallower dessert but still as delicious!
Variations
- Spices: I use mostly cinnamon and a pinch of other warm spices. You can use a spice mix for apple pie (homemade or store-bought) or any other combination you want. Or just cinnamon. Adjust to your personal taste.
- Add nuts, like chopped walnuts, pecans or almonds. Coarsely chop them and stir them into the crumbly mixture.
- Dried fruit, like raisins or cranberries, pair very well also. Add about ½ cup to the applesauce layer.
How to make applesauce crisp with oats
Apple mixture
The smooth applesauce is mixed with some apple chunks or slices to give the dessert more texture.
Depending on how tart they are, you can adjust the sweetness by adding more or less sugar.
Applesauce layer
Mixing the ingredients in a large mixing bowl first makes it easier and less messy, but you can also carefully mix everything directly in the dish.
Crisp topping
It's a simple method of integrating the dry ingredients with the softened butter until crumbly and clumpy.
We use cold butter (not melted) and chill it (in the fridge or freezer) while making the filling, so it's cold when it goes into the oven.
It can be made ahead and refrigerated for a week or frozen for a month. Break up large clumps before using.
Baking
When the fruit filling starts to bubble up and the topping turns a golden brown, it means the juices are thickening and the crumble is baking as it should.
Remember, the applesauce is already cooked, and the extra apple is meant to add texture and not turn into mush.
If it starts browning too quickly, you can loosely tent the dish with foil.
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Quick Cinnamon Applesauce Crisp Recipe
Ingredients
For the crisp oat topping:
- ¾ cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup light brown sugar, packed
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, cold and diced
For the apple filling:
- 3 cups applesauce, homemade or store-bought, see Notes below
- 1 cup apple slices or chunks, about 1 large apple
- 2 tablespoons brown sugar, optional, adjust to taste
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour, use unless applesauce is very thick
Instructions
- Preheat oven to 350°F (180°C). Grease an 8x8-inch (20cm) baking dish or pan.
Make the topping:
- In a medium bowl, combine ¾ cup old-fashioned oats, ½ cup all-purpose flour, ½ cup light brown sugar, ¼ teaspoon salt, and ½ teaspoon ground cinnamon. Add ½ cup unsalted butter, diced and cold, and mix with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. It should be a bit clumpy.
- Keep refrigerated or frozen while making the filling, so it crisps nicely during baking.
Mix the filling:
- In a large bowl, stir together 3 cups applesauce, 1 cup apple slices or chunks, 2 tablespoons brown sugar (if using), 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 teaspoon vanilla extract, and 1 tablespoon all-purpose flour. Pour into the prepared dish and smooth the top. Sprinkle the topping evenly over the applesauce.
- Bake for 35-40 minutes, until the top is golden brown and crisp around the edges.
- Cool slightly before serving.
- Serve warm or at room temperature, with vanilla ice cream, cinnamon ice cream, or whipped cream and a dusting of cinnamon or drizzle of caramel sauce.
Barbara says
Hi Paula,
I'm confused- there's no apple slices or chunks listed in instructions just the 3c of applesauce. Can you suggest amount of raw apple to add?
Paula Montenegro says
Hi Barbara, it's 1 apple and it's added to the recipe card. Thanks for the heads up!