Martha Stewart Apple Oat Crisp

Martha Stewart apple oat crisp is an easy gluten-free dessert made with sweet apples, rolled oats and dried cherries, ready in 1 hour 20 minutes. Try this simple recipe for a cozy fall dinner party or holiday table, since it's an easy dessert that bakes with just one bowl of oat topping.

Grind half of the oats in a food processor before mixing the topping, because that oat flour holds the crumbs together. Skip it and the topping stays loose and scattered instead of forming a golden, crunchy crust.

Martha swaps the usual flour topping for all oats, grinding half into a coarse flour and leaving the rest whole for chew. Because she keeps the apples sweet and the sugar low, the dried cherries add a tart pop without making it heavy.

Martha Stewart Apple Oat Crisp

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

420

kcal

Tender cinnamon apples bake under a crunchy oat topping with a toasty, buttery crumb. The foil-covered first bake steams the fruit soft, then the uncovered finish crisps the top.

Ingredients

• 1 cup old-fashioned rolled oats
  

• 1/4 cup light-brown sugar
  

• 1/8 teaspoon coarse salt
  

• 1/2 stick unsalted butter, melted
  

• 2 pounds sweet apples (about 5), such as Braeburn, McIntosh, or Gala, peeled, cored, and cut into ½-inch slices
  

• 1/4 cup light-brown sugar
  

• 1/4 cup dried cherries
  

• 1/4 teaspoon ground cinnamon
  

Directions

• Preheat and grind oats: Preheat the oven to 375°F. Then pulse 1/2 cup old-fashioned rolled oats in a food processor until coarsely ground.
• Make the topping: Put the ground oats in a bowl with the remaining 1/2 cup oats, 1/4 cup light-brown sugar, 1/8 teaspoon coarse salt and 1/2 stick melted unsalted butter. Stir until the mixture looks evenly moist and clumpy.
• Toss the filling: Toss 2 pounds sliced apples with 1/4 cup light-brown sugar, 1/4 cup dried cherries and 1/4 teaspoon ground cinnamon in a large bowl. Make sure every slice gets coated with the sugar and spice.
• Assemble the crisp: Transfer the filling to a 9-inch-square baking dish. Then sprinkle the oat topping evenly over the top.
• Bake covered: Cover the dish with parchment-lined foil and bake for 30 minutes. The foil traps steam, so the apples start softening while the topping stays pale.
• Finish uncovered: Remove the foil and keep baking about 30 minutes more. It's done when the apples are tender and the topping is golden brown.
• Cool and serve: Let the crisp cool slightly before serving. That short rest lets the juices thicken, so it scoops cleanly.

Tools for this recipe

• Cuisinart 14-cup food processor, USA Pan 8x8 square cake pan, Reynolds unbleached parchment paper. As an Amazon Associate I earn from qualifying purchases.

FAQs

Is this apple crisp really gluten-free?

It is, since the topping uses only oats and no wheat flour. Oats can pick up gluten during processing, so buy a package labeled gluten-free if you're serving someone with celiac disease.

Which apples work best for this crisp?

Sweet, firm apples like Braeburn, McIntosh or Gala hold their shape while softening nicely. Because they're already sweet, only a little brown sugar is needed, so avoid very tart apples unless you add more.

Can I swap the dried cherries?

Dried cranberries or raisins work in the same 1/4 cup amount. Cranberries give you a tarter bite, while raisins make the filling a little sweeter.

How do I store and reheat leftovers?

Cover the cooled crisp and keep it in the fridge for up to 3 days. Warm single portions in a 350°F oven for about 10 minutes, since the microwave softens the oat topping.

Why does the recipe call for covering it with foil?

The covered bake steams the apples so they turn tender without the oats burning. Taking the foil off for the last 30 minutes then lets the topping crisp and brown.