Low Sodium Old-Fashioned Apple Crisp with Oat Topping

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Low Sodium Old-Fashioned Apple Crisp with Oat Topping

Sliced Granny Smith and Honeycrisp apples get tossed with lemon juice, cinnamon, and nutmeg until every piece is coated, then piled into a baking dish and buried under a thick layer of oats, brown sugar, and cold butter worked into clumpy, golden crumbs. The topping bakes up deeply browned and crisp while the fruit underneath turns soft and bubbly, releasing that unmistakable warm-spice smell throughout the kitchen. A short rest after baking lets the filling settle into a thick, jammy texture that's perfect for spooning into bowls. Serve it warm with a scoop of vanilla ice cream or a cloud of whipped cream for the classic finish. It's a cozy, fuss-free dessert that fits neatly into a low-sodium approach to eating, letting the natural sweetness of the apples and the toasty oat topping do all the work.

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Ingredients

8 servings

For the filling

3 lbs apples (about 6 medium), such as granny smith or honeycrisp
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2 tbsp granulated sugar
1 tbsp lemon juice
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp all-purpose flour

For the topping

1 cup old-fashioned rolled oats
¾ cup all-purpose flour
¾ cup packed light brown sugar
½ tsp ground cinnamon
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes

For serving

vanilla ice cream or whipped cream, for serving (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish.
2
In a large mixing bowl, toss the sliced apples with the granulated sugar, lemon juice, cinnamon, nutmeg, and 1 tbsp flour until evenly coated. Transfer the apple mixture to the prepared baking dish and spread into an even layer.

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