Description
A cozy make-ahead Overnight Apple Crisp Casserole with tender cinnamon apples and a golden oat crumble topping you assemble the night before and bake fresh in the morning.
Ingredients
6–8 medium apples (900–1100 g), peeled, cored, and diced
1/2 cup (100 g) packed light brown sugar, divided
1/4 cup (50 g) granulated sugar
1–2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1–2 tablespoons (15–30 ml) lemon juice or apple cider vinegar
1 teaspoon (5 ml) vanilla extract
1 cup (90 g) old-fashioned rolled oats
1 cup (120 g) all-purpose flour
1/4 teaspoon fine sea salt
1/2 cup (113 g) unsalted butter, melted (or plant-based butter)
1/2 cup (60 g) chopped pecans or walnuts (optional)
Instructions
1. Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
2. In a large bowl, combine the diced apples, granulated sugar, half of the brown sugar, cinnamon, nutmeg (if using), lemon juice, and vanilla. Toss until all of the apples are evenly coated.
3. Spread the apple mixture evenly in the prepared baking dish, making sure the apples are in a level layer.
4. In a separate bowl, stir together the rolled oats, flour, remaining brown sugar, and salt. Pour in the melted butter and mix until the topping looks like damp, clumpy sand with some larger crumbles.
5. Sprinkle the oat mixture evenly over the apples, covering them from edge to edge without pressing the topping down.
6. Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 8 hours or up to 24 hours.
7. When ready to bake, preheat the oven to 350°F (177°C). Remove the casserole from the fridge while the oven heats.
8. Uncover the casserole and bake for 45–55 minutes, or until the apples are tender, the edges are bubbly, and the topping is deep golden brown.
9. Let the casserole cool for 10–15 minutes so the juices thicken slightly, then serve warm with yogurt, whipped cream, or vanilla ice cream if desired.
Notes
Use a mix of sweet and tart apples, such as Honeycrisp and Granny Smith, for the best flavor and texture.
For a gluten-free version, use certified gluten-free oats and replace the all-purpose flour with a 1:1 gluten-free flour blend or oat flour.
To make the casserole dairy-free, swap the butter for melted coconut oil or your favorite plant-based butter.
If you like extra crunch, stir chopped pecans or walnuts into the oat topping before baking.
Leftovers keep well in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm the whole pan at 325°F (163°C) for 15–20 minutes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast & Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 29
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 4
- Protein: 3
- Cholesterol: 25