Apple Crisp Oat Bake

How to Make Apple Crisp Oat Bake

1. 1

   Step 1: Prep apples and oven

   Preheat oven to 375°F (190°C). Peel, core and thinly slice the apples, then toss them in a mixing bowl with 1 teaspoon of the cinnamon and a pinch of salt so they stay aromatic and slightly seasoned.

   For this step

   • 3 mediumMedium apples, peeled, cored and thinly sliced
   
2. 2

   Step 2: Make the oat batter

   In a separate bowl whisk together the rolled oats, milk, eggs, maple syrup, baking powder and the remaining teaspoon of cinnamon and salt until combined. Let the mixture sit 5 minutes so the oats absorb some liquid.

   For this step

   • 2 cupsRolled oats
   • 1 cupMilk (dairy or plant)
   • 2 largeLarge eggs
   • 1/4 cupPure maple syrup
   • 1 teaspoonBaking powder
   • 1/4 teaspoonSalt
   
3. 3

   Step 3: Prepare the crisp topping

   Combine the melted butter with about 3/4 cup of the oat batter (or reserve 1/2 cup extra oats if you prefer a drier crumble) to create a loose crumbly topping — stir until clumps form. This creates the buttery 'crisp' layer while keeping the base tender.

   For this step

   • 4 tablespoonsUnsalted butter (for topping), melted
   
4. 4

   Step 4: Assemble and bake

   Spread the oat batter evenly into a greased 8x8-inch (20x20 cm) baking dish, arrange the spiced apple slices on top, then scatter the butter-oat crumble over the apples. Bake for 30–35 minutes until golden at the edges and a knife inserted in the center comes out mostly set.
   
5. 5

   Step 5: Cool, serve and store

   Allow the bake to cool 10–15 minutes before slicing — it firms up and is easier to portion. Serve warm with yogurt or milk; refrigerate leftovers in an airtight container for up to 5 days or freeze portions for up to 2 months.
   

1. Preheat oven to 375°F (190°C). Peel, core and thinly slice the apples, then toss them in a mixing bowl with 1 teaspoon of the cinnamon and a pinch of salt so they stay aromatic and slightly seasoned.
2. In a separate bowl whisk together the rolled oats, milk, eggs, maple syrup, baking powder and the remaining teaspoon of cinnamon and salt until combined. Let the mixture sit 5 minutes so the oats absorb some liquid.
3. Combine the melted butter with about 3/4 cup of the oat batter (or reserve 1/2 cup extra oats if you prefer a drier crumble) to create a loose crumbly topping — stir until clumps form. This creates the buttery 'crisp' layer while keeping the base tender.
4. Spread the oat batter evenly into a greased 8x8-inch (20x20 cm) baking dish, arrange the spiced apple slices on top, then scatter the butter-oat crumble over the apples. Bake for 30–35 minutes until golden at the edges and a knife inserted in the center comes out mostly set.
5. Allow the bake to cool 10–15 minutes before slicing — it firms up and is easier to portion. Serve warm with yogurt or milk; refrigerate leftovers in an airtight container for up to 5 days or freeze portions for up to 2 months.