This old-fashioned oatmeal apple crisp has been a family favorite since my high school days, and one bite will tell you why it has stood the test of time. A wonderful lady named Opal contributed this recipe, so you can guess she was part of the "Grand Generation." It is simple, but it's absolutely the best oatmeal apple crisp I have ever eaten. It is always dependable and delicious.
The apple filling is wonderfully straightforward, and I like to combine two or three varieties of apples for the very best flavor and texture. But the real star is the buttery oatmeal topping, made with brown sugar and vanilla. I make it in a skillet on the stove where it becomes crumbly, golden, and absolutely irresistible. I have been known to do a considerable amount of snitching while the topping is in progress.
I usually bake the crisp in a 10" pie plate, but use any pan you like. A 9-inch square pan or an 11 x 7-inch pan work just as well. Add a scoop of vanilla ice cream while it’s still warm, and you have an easy dessert that’s nearly impossible to beat.
This perfectly delicious classic oatmeal apple crisp recipe is a favorite from the First National Bank cookbook compiled by the bank employees in my hometown around 1969. It consists of mimeographed pages (💖 remember that smell?) bound in brown with a simple clipart illustration on the cover.
I wore out my dog-eared, butter-stained copy. When my mama moved to assisted living, I replaced it with her well-loved, scotch-taped copy.
The little book is brimming with wonderful recipes and frequently mentions "oleo" as an ingredient. Anyone born after 1980 may never have heard the term. It means margarine. Back then, folks considered it much healthier than butter; how things change.
The instructions were sketchy, assuming the reader knew how to cook. There were zero photos, no links, no hints, just the recipe.
The cover reads "First and Last Edition." It probably turned out to be way more work than anticipated, and the committee vowed, "Never again."
Apples are abundant this time of year, and today, there are many wonderful varieties, from tart Granny Smiths to mellow Golden Delicious. My favorite might be Johnathan apples if you can find them.
You will need about five large apples to make about four to five cups of sliced apples. Peel and core them, then slice them thin so they become nice and tender as the crisp bakes. Put them in a greased nine-inch square baking pan or a deep-dish pie plate.
Mix two tablespoons of flour, one-half teaspoon of salt, and one-half teaspoon or more of cinnamon with a cup of granulated sugar, then shake and sprinkle that mixture evenly over all the apples.
The topping is my favorite part of this oatmeal apple crisp recipe; it is so sweet and buttery! I always make it in a skillet. Melt a stick of butter (not oleo, please!), then add three-fourths cup each of oatmeal, flour, and brown sugar; a teaspoon or a bit more of vanilla; and one-half teaspoon each of baking powder and baking soda.
You can use either old-fashioned oatmeal or quick oatmeal. Nowadays, quick oats are also called one-minute oats. They are processed to cook faster and produce a more tender, crumbly topping.
It's up to you which kind you like to use. I usually use quick oats. ( Hint: If I only have old-fashioned oatmeal on hand, I give them a quick pulse in my food processor to make the flakes smaller) Instant oatmeal is not suitable for this recipe. I love Quaker Oat products; in my opinion, they are the best!
Mix it until it becomes dough-like and all the butter is absorbed. Then crumble it evenly over the apples in the baking dish so they are completely covered, and press it down gently with your hands. Don't pack it down- a light touch here is best.
Bake it in a 350-degree oven for about 40 minutes, until the top is golden brown and juices start bubbling up along the edges. Oh my, the aroma while you bake your oatmeal apple crisp is a huge bonus! The whole house smells amazing!
I use this recipe to make peach crisp in the summertime (but you must adjust the thickening). I also use a very similar recipe for pear crisp!
Cinnamon ice cream is usually a limited-time treat. Grab it when you can; it is absolutely amazing on apple crisp. This crisp is great with whipped cream or vanilla ice cream, but for a real treat, look for cinnamon ice cream in the fall and winter.
This vintage recipe makes the most delicious oatmeal apple crisp you've ever eaten, with a wonderful, sweet, buttery oatmeal topping.
Do you love apple crisp as much as I do, or do you have other apple desserts that are your favorites? Here are some of our favorite apple recipes. Danish Apple Cake, Mini Apple Pies, and old-fashioned Fried Apples.
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Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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