When apples are softening in the fruit bowl, crisp is a good way to put them to work. This version has cinnamon-scented fruit under a buttery oat topping, with enough texture to make each spoonful interesting. It serves six and needs about 15 minutes of hands-on prep.
Gather the apples and pantry staples
Heat the oven to 375°F and butter an 8-inch square baking dish. Peel and slice 2 pounds of apples, then toss them with 1 tablespoon lemon juice, 2 tablespoons granulated sugar, and ½ teaspoon ground cinnamon. Tart or firm apples hold their shape well, but a mix works too.
For the topping, measure 1 cup rolled oats, ¾ cup all-purpose flour, ½ cup packed brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt into a bowl. Cut 8 tablespoons of cold butter into small cubes and keep it nearby. Cold butter makes it easier to work the mixture into crumbly pieces rather than a paste.
Make the oat topping
Stir the oats, flour, brown sugar, cinnamon, and salt together. Add the butter and rub it into the dry ingredients with your fingertips until the mixture forms a mix of small crumbs and pea-sized pieces. If the butter starts to feel soft, set the bowl in the refrigerator for a few minutes.
Spread the apples in the baking dish, including any juice left in the bowl. Scatter the topping evenly over them without packing it down; a loose layer browns more readily. Set the dish on a baking sheet if you want to catch any bubbling fruit.
Bake until the fruit softens
Bake for 40 to 50 minutes, until the topping is golden and the fruit is bubbling at the edges. Slide a small knife into an apple slice to check that it is tender; thicker slices may need the full baking time. Let the crisp rest for at least 15 minutes before serving so the filling can settle.
Serve it warm on its own, or add a spoonful of yogurt or a scoop of ice cream. Leftovers can be covered and refrigerated, then warmed in a low oven to bring some crunch back to the topping. Keep the basic proportions in mind, and you can use up the apples you already have.