This apple crisp is my latest obsession!

I wanted something to use up some extra apples that would satisfy my sweet tooth without loading up on excess sugar. I also wanted something quick and easy; like one-bowl easy. And obviously, I wanted something tasty!

The first time I pulled this out of the oven and my husband and I dug our spoons in, we realized we’d found something magical. It isn’t just easy and delicious, it’s incredibly versatile!

First of all, this recipe uses oats and oat flour instead of wheat, so it’s already gluten free (Celiacs, you know the drill: make sure your oats are certified gluten free). Secondly, I’ve included easy substitutions to remove all added sugar without affecting the flavor. Finally, it adjusts easily to a small batch recipe for smaller families like mine…or just my husband and a big ole spoon. (Scroll down for that smaller recipe!)

TIP: I recommend using tart, firm apples, like Granny Smiths. But I like to throw in Fujis or Honeycrisps, as well.

My Go-To Apple Crisp
(Original recipe: Iowa Girl Eats)

Filling
4-6 apples: peeled, cored, and chopped (about 4 cups) (mix of Granny Smith, Fuji, and/or Honeycrisp)
1 TBSP granulated sugar (substitute allulose)
1/2 TBSP oat flour
1 tsp cinnamon

Topping
1/2 C brown sugar (substitute brown Swerve)
1/2 C old-fashioned oats
4 TBSP cold butter, cut into 1/4″ cubes
3 TBSP oat flour
Pinch salt

Preheat the oven to 350F. Butter a medium-sized glass or ceramic baking dish (6×9 or 8×8). Set aside.

To a large mixing bowl, add chopped apples, sugar, flour, and cinnamon. Stir to combine. Pour the mixture into the prepared baking dish.

To the same mixing bowl, add all the ingredients for the crisp topping. Use a pastry cutter (or your fingers) to incorporate the butter into the dry ingredients until the mixture is the consistency of a crumbly paste. Evenly sprinkle the topping mixture over the apples.

Bake for 40-50 minutes or until the topping is golden brown and the apples are tender and bubbling.

Allow it to cool and set for at least 20 minutes before scooping into bowls and serving with ice cream or whipped cream, if desired.

Small-Batch Option (2 servings)

Filling
2-3 apples: peeled, cored, and chopped (about 2 cups) (mix of Granny Smith, Fuji, and/or Honeycrisp)
1/2 TBSP granulated sugar (substitute allulose)
1/4 TBSP oat flour
1/2 tsp cinnamon

Topping
1/4 C brown sugar (substitute brown Swerve)
1/4 C old-fashioned oats
2 TBSP cold butter, cut into 1/4″ cubes
1-1/2 TBSP oat flour
Pinch salt

Preheat the oven to 350F. Butter a smaller glass or ceramic baking dish (around 5×7, similar to this one). Set aside.

To a large mixing bowl, add chopped apples, sugar, flour, and cinnamon. Stir to combine. Pour the mixture into the prepared baking dish.

To the same mixing bowl, add all the ingredients for the crisp topping. Use a pastry cutter (or your fingers) to incorporate the butter into the dry ingredients until the mixture is the consistency of a crumbly paste. Evenly sprinkle the topping mixture over the apples.

Bake for 35-40 minutes or until the topping is golden brown and the apples are tender and bubbling.

Allow it to cool and set for at least 20 minutes before scooping into bowls and serving with ice cream or whipped cream, if desired.