Easy Apple Crisp with Oat Crumble
Thinly sliced apples bake under a buttery oat crumble in this Preppy Kitchen recipe, with cinnamon, nutmeg and a scoop of ice cream to serve. The original is a YouTube video, organized here into clear ingredients and step-by-step instructions so you can cook without replaying it.
The original video
Recipe from John Kanell / Preppy Kitchen on YouTube
Ingredients
- 5–6 apples, about 2½ lb; John uses Granny Smith and Honeycrisp. Other suggested baking apples: Macintosh, Golden Delicious, or Gala.
- 2 tbsp lemon juice
- ⅓ cup granulated or tightly packed brown sugar; brown sugar used
- 1 tbsp flour
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- Optional: other spices, such as cardamom, allspice, or cloves
- ¼ cup butter, cubed, for the apples
- 1¼ cups (140 g) old-fashioned rolled oats
- ¾ cup (90 g) all-purpose flour
- ½ cup (110 g) brown sugar
- 1 tsp cinnamon
- Optional: pumpkin pie spice or other spices
- ½ tsp salt
- ¾ cup cold butter, cubed, for the topping
- Ice cream, for serving
- Optional: a little grease for the 8×8-inch pan
Instructions
- Heat the oven to 350°F.
- Peel the apples, cut the flesh away from the cores, remove seeds, and slice thinly so the pieces cook at the same rate.
- Put the sliced apples in a large bowl. Add the lemon juice and toss. Add the sugar, 1 tbsp flour, ½ tsp cinnamon, and nutmeg; toss until mixed.
- Transfer the apples to an 8×8-inch pan, lightly greased if desired. Spread into an even layer. Scatter the ¼ cup cubed butter over the apples.
- In a medium or large bowl, mix the oats, ¾ cup flour, brown sugar, 1 tsp cinnamon, and salt until distributed.
- Add the ¾ cup cold cubed butter. Toss and separate any butter pieces stuck together, then work the butter into the mixture with clean hands (or use a pastry blender or large fork) until crumbly, with pea-sized clumps. If the mixture becomes a melted glop, refrigerate it until cool, then crumble it.
- Crumble the topping evenly over the apples, breaking up any large chunks.
- Bake at 350°F for about 45 minutes, or until the top is golden and the juices are bubbling.
- Allow the crisp to cool. When it is merely warm, serve with a big scoop of ice cream.
This Preppy Kitchen video by John Kanell shows a classic apple crisp with a generous oat topping. Thin, even apple slices help the filling cook at the same rate. Work cold butter into the oat mixture until it forms pea-sized clumps; if it warms into a paste, John recommends chilling it before crumbling it over the fruit. The filling should bubble as the topping turns golden.
Note: The narration says “¼ teaspoon of cardamom, allspice, cloves, maybe a pinch of cloves” as optional spices, but the amount and wording for the first spices are unclear.
The video’s matching written recipe provides gram equivalents and six servings. The video uses brown sugar in the filling and calls pan greasing optional; those details and its optional spice uncertainty are retained here. The 45 minutes is baking time, with peeling, assembly and cooling additional; no unsupported preparation time has been added to this example.
The nutrition estimate covers the crisp made with brown sugar, without ice cream, optional extra spices or pan grease. Calculation weights are 1,100 g peeled, cored apple slices, 30 g lemon juice, 66 g filling sugar, 8 g filling flour, 140 g rolled oats, 90 g topping flour, 110 g topping sugar, 226 g unsalted butter (56 g in the filling and 170 g in the topping), 3.9 g cinnamon, 0.55 g nutmeg and 3 g salt. Apple, sugar, oats, flour and butter weights follow the written companion where supplied; tablespoon and teaspoon weights are calculation assumptions rather than measured video quantities. The apple weight is treated as edible prepared fruit; buying fruit before peeling may require more.
Rolled-oat composition uses Grain Millers’ published specification: 379 kcal, 13.15 g protein, 6.52 g fat and 67.7 g carbohydrate per 100 g. This is an explicit ingredient proxy, not an identification of John’s brand. Other ingredients use the site’s USDA references. Finished weight is estimated at 1,600 g, with a 1,450–1,700 g range; it has not been weighed. Six equal calculation portions follow the companion recipe, not a yield stated in the video. Evaporation and serving size affect the estimate; ice cream must be counted separately.
Calories & macros
| Nutrient | Per 100 g | 250 g portion |
|---|---|---|
| Calories | 233 kcal | 582 kcal |
| Protein | 2.1 g | 5.3 g |
| Fat | 12.2 g | 30.5 g |
| Carbohydrates | 30.5 g | 76.3 g |
About 6 servings (1/6 of the dish, approximately 267 g each). Per serving: Calories: 621 kcal · Protein: 5.7 g · Fat: 32.5 g · Carbohydrates: 81.4 g.
Source
- Platform
- YouTube
- Creator
- John Kanell / Preppy Kitchen
- Video ID
- mkmCeXb-FNE
- Original
- Watch the original