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Apple Crisp Baked Oatmeal

This baked oatmeal is filled with fresh apples and warm cinnamon, lightly sweetened with pure maple syrup and finished with a buttery brown sugar oat crisp.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

Oatmeal Ingredients:
  • 3 cups old-fashioned rolled oats
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tap kosher salt
  • 2 medium apples, peeled and diced small
  • squeeze of fresh lemon juice
  • 2 large eggs
  • 2 cups milk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 2 tbs butter, melted
  • 2 tsp vanilla extract
Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/3 cup packed brown sugar
  • 1 tsp cinnamon
  • a pinch of kosher salt
  • 4 tbs cold butter, cubed

Equipment

  • 8x8- inch baking dish
  • 2 large mixing bowls
  • Whisk
  • wooden spoon or spatula
  • Measuring Cups and Spoons
  • Cutting Board
  • chef's knife
  • vegetable peeler
  • food processor for the crisp topping

Method
 

  1. Preheat the oven to 350°F butter or lightly grease an 8x8 or 9x9-inch baking dish.
  2. In a large bowl, stir together the rolled oats, cinnamon, baking powder and kosher salt.
  3. In a separate bowl, whisk the eggs. Add the milk, applesauce, maple syrup, melted butter and vanilla and whisk until everything is well combined.
  4. Peel and dice the apples into small pieces. Give them a light squeeze of fresh lemon juice and toss to coat.
  5. Pour the wet ingredients into the oat mixture and stir until combined. Fold in the diced apples.
  6. Pour everything into your prepared baking dish and spread it evenly.
  7. For the crisp topping, add the flour, oats, brown sugar, cinnamon and salt to a food processor. Add the cold butter and pulse just until the mixture becomes crumbly. You still want to see some pieces of oats and small buttery crumbs.
  8. Scatter the crisp mixture evenly over the oatmeal.
  9. Bake for approximately 40–45 minutes, or until the center is set, the apples are tender and the topping is golden.
  10. Let the baked oatmeal rest for at least 15 minutes before cutting it into squares. That little rest is what gives you the soft-but-sliceable texture rather than a scoop of loose oatmeal.

Notes