Whole Wheat Apple Crisp with Cinnamon Oat Topping
A rustic apple crisp featuring tender spiced apples with chewy dried apricots, topped with a buttery whole wheat and oat crumble. Warm, comforting dessert with subtle citrus notes from orange zest. Serve as a simple weeknight dessert or casual gathering finale, optionally dressed with whipped cream. This version uses whole grains and light butter for a less-indulgent take without sacrificing the satisfying contrast between soft filling and crispy topping.
Ingredients
- ¼ cup quick-cooking oats, uncookedrolled oatssame qty1-2 min longer baking time
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- ¼ cup whole wheat flour
- ¼ cup brown sugar, firmly packed
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup Land O Lakes Light Butter with Canola Oil, coldunsalted buttersame qtyincreases richnessmay need salt reduction
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- ⅓ cup brown sugar, firmly packed
- ¼ cup dried apricots, chopped
- 1 tablespoon whole wheat flour
- 1 teaspoon orange zest, freshly grated
- 4 apples, peeled, cored, cut into chunks
- Land O Lakes Heavy Whipping Cream(optional)
- ground cinnamon, for serving(optional)
Instructions
- 1
Heat oven to 350°F and prepare an 8-inch square or 2-quart glass baking dish with nonstick spray.
- 2
Combine oats, whole wheat flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter with a pastry blender or fork until mixture resembles coarse crumbs.
- 3
In another bowl, mix brown sugar, dried apricots, whole wheat flour, and orange zest. Add apples and toss until evenly coated.
- 4
Transfer apple mixture to prepared baking dish. Distribute topping evenly over apples.
- 5
Bake until apples are tender and topping is lightly browned.
- 6
Cool slightly before serving. Top with whipped cream and additional cinnamon if desired.
Tips
Cut butter into small cubes before incorporating to ensure a crumbly topping that bakes to optimal texture.
Don't skip the orange zest—it brightens the filling and adds complexity to balance the sweetness.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently at 300°F for 10-15 minutes or serve cold.
Prepare topping mixture and store in an airtight container up to 1 day ahead. Assemble (but do not bake) up to 4 hours before baking; add 5 minutes to baking time if starting from cold.
Serve warm or at room temperature. Whipped cream and extra cinnamon are traditional accompaniments.
Common Mistakes
Do not overmix the topping batter to avoid dense, cake-like crumbles—keep texture loose and coarse.
Do not use mealy apples (such as Red Delicious); use firm varieties like Granny Smith or Honeycrisp to avoid mushy filling.
Substitutions
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FAQ
Can I make this in a larger baking dish?
Yes. Use a 9x13-inch dish for roughly 1.5x the recipe; increase baking time by 10-15 minutes. Watch for doneness as larger, shallower pans may brown faster.
Can I freeze the apple crisp?
Yes. Cool completely and wrap well with plastic and foil. Freeze up to 3 months. Bake from frozen at 350°F for 50-60 minutes, or thaw in the refrigerator overnight and bake normally.
What if my topping is not crispy after baking?
The topping may not have browned sufficiently due to oven temperature variance or covering with foil. Raise oven to 375°F and bake uncovered 5-10 minutes longer to achieve crispness.