Name: Apple crisp with orange and cinnamon
Total time: 95 min
Yield: 8 dessert portions
Ingredients: 1200 g peeled cored firm apples, cut into 1-inch chunks no more than 1/2 inch thick; 100 g packed brown sugar for filling; 31 g all-purpose flour for filling; 1 tsp vanilla; 1 tsp cinnamon for filling; 1/2 tsp nutmeg; 1/4 tsp fine salt; 2 tsp orange zest; 94 g all-purpose flour for topping; 150 g packed brown sugar for topping; 1 tsp cinnamon for topping; 113 g cold unsalted butter, cubed; 85 g rolled oats; 1 tsp butter for dish

Apple crisp with orange and cinnamon

Apple crisp with orange and cinnamon makes eight dessert portions, with a cold-butter oat topping and a ten-minute rest after baking.

Published October 6, 2026 · Updated October 18, 2026

8 dessert portions · Estimated 1 hour 35 minutes

Apple crisp with a golden oat topping in a rectangular baking dish.

Ingredients & method

Before you start: Peel, core and cut the apples, and keep the topping butter cold. Have the deep baking dish ready and allow the stated 10-minute rest before serving.

Equipment: 9-by-13-inch deep baking dish

Need another measuring unit? Convert cups, tablespoons and teaspoons. Keep the ingredient’s preparation and the recipe’s stated amounts.

Check off ingredients and steps as you cook. Reset clears the check marks; quantities and instructions stay the same.

Recipe note: Refrigerate perishable leftovers promptly in shallow containers; use within 3–4 days and reheat to 165°F. Count storage from the original cooking date when using leftovers.

Keep the filling and topping measurements separate

Measure the apples after peeling and coring, then keep their pieces within the method's stated thickness as well as its chunk size. Use the filling's flour, brown sugar and cinnamon in the apple bowl. The second flour, sugar and cinnamon amounts belong to the topping, so label the two groups before measuring.

Add the orange zest to the filling with the other listed flavorings. The recipe uses zest rather than an unmeasured pour of orange juice. Spread the prepared apples evenly in the greased deep baking dish before adding the oat topping.

Look beneath the golden oat topping

Keep the butter cold for working through the topping with a fork or pastry cutter. Stir the rolled oats into that crumbly mixture afterward, then scatter it across the filling. This is an oat-topped apple crisp, so an oat-free title or substitution would describe a different recipe.

Check all the signs given in the method: a golden topping, bubbling juices at the edges and an apple piece near the center that admits the knife tip easily. Top color alone can hide apples that need more time. Allow the stated ten-minute rest before dividing the dish into eight dessert portions.