Oatmeal Apple Crisp

I love apple crisp. It is warm and laced with cinnamon and is much easier to make than a pie. In this oatmeal apple crisp, I use old fashioned oats and a combination of white and brown sugar. I like the white sugar mixed with the apples to keep the clean apple flavor and the brown sugar mixed in the crumble topping to give it depth. The molasses in the brown sugar enhance the earthy flavor of the oats. 

Can we talk about apples? For this crisp I recommend a firm apple that is a little tart. You don’t want to end up with mushy apples. Granny Smith or Honey Crisp apples will hold their shape even when fully cooked. You can peel the apples if you like, but I prefer to keep the skins on. Because I keep the skins on the apples I like to cut the apple slices into smaller pieces. I will cut the apple into quarters, remove the core and stem and then slice. Or, you can use one of my favorite fall kitchen gadgets. This apple peeler, corer, slicer is so handy if you eat a lot of apples in the fall. 

Oatmeal Apple Crisp

Oatmeal Apple Crisp

Yield: 9
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

This apple crisp has all the flavors of fall. Apples are topped with an oatmeal and brown sugar crumble and laced with warm cinnamon.


  • Cooking Spray

Apple Mixture

  • 2 Pounds Firm and Tart Apples cored and sliced (I recommend Granny Smith or Honey Crisp.)
  • 1/2 Cup Sugar
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Table Salt
  • 1 Tablespoon Lemon Juice

The Crumble

  • 1/2 Cup Unsalted Butter, softened
  • 2 Cups Old Fashioned Oats (Oatmeal)
  • 1/2 Cup Flour (I use white whole wheat, but all-purpose works well too.)
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Table Salt
  • 1/2 Cup Packed Brown Sugar


Preheat oven to 350 degrees Fahrenheit.

Spray an 8 x 8 inch square or 9 inch round baking dish with cooking spray.

For the Apples-

In a large bowl, mix sliced apples, sugar, cinnamon, salt, and lemon juice.

Add the apple mixture to the baking dish.

For the Crumble-

In a large bowl, combine the butter, oats, flour, cinnamon, salt, and brown sugar. I like to use my hands to mix it well. Once the mixture starts to clump together, scoop it over the apples in the baking dish. The baking dish will be very full. This is okay because the apples will cook down as it bakes.

Bake at 350 degrees for 1 hour.

Remove from oven and serve.


I like to keep the skins on the apples. If you prefer, you can peel the apples. Use a firm and tart apple to avoid mushy apple crisp.

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Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 242mgCarbohydrates: 53gFiber: 5gSugar: 31gProtein: 4g

Nutrition information is provided as a courtesy and may not be completely accurate.

Episode 105 Thanksgiving Basics

Many of us will be cooking Thanksgiving dinner this year. For some, it will be their first time cooking Thanksgiving and for most, the gatherings will be smaller than in the past. Today’s episode goes into the basics of planning and executing Thanksgiving dinner.


2-3 Weeks before Thanksgiving talk with your family. Ask them what foods are most important.  Focus on what’s most important to your family and let go of the rest. If you family doesn’t care about mashed potatoes or green bean casserole, then don’t feel like you have to make those dishes.


In the Feed Your Family Tonight Holiday Planning Guide there is a “Thanksgiving 101” guide. If this is your first time cooking Thanksgiving, this guide will help you avoid rookie mistakes like not allowing enough time for the turkey to thaw or not planning out what times each dish will go in the oven on Thanksgiving Day.


2 Weeks before Thanksgiving finalize the time for the gathering, decide what plates, cups, silverware and serving dishes you will use for the meal. Finalize the menu and make two grocery lists. The first list is all the items you can buy the week before Thanksgiving. The second list is the few fresh items you will need to buy early Thanksgiving week.  If you are using a grocery pickup or delivery service, book your time now. Most pickup and delivery services will let you adjust your order up to 24 hours before your scheduled time. The best times will fill up quickly so start your order now.

1 Week before Thanksgiving do your first grocery shopping trip. Start thawing your turkey in the refrigerator according to this schedule.

  • 20-24 pounds: Friday
  • 16-20 pounds: Saturday
  • 12-16 pounds: Sunday
  • 10-12 pound or large turkey breast: Monday
  • 5-7 pound turkey breast: Tuesday


A word about turkeys- Most grocery store turkeys (like Butterball) have a salt solution added. It will say on the label broth solution added. You do not want to brine this type of turkey. It will end up too salty and the meat may get an odd texture. Conversely, if you get a “natural” turkey, it is very important to brine it so the meat will retain moisture. You can do a “dry brine” by rubbing salt directly on the meat underneath the skin, or a “wet brine” in a saltwater solution. “Fresh” turkeys are often “super chilled” which means they will take a day or two in the refrigerator before they are ready to roast. There may even be a few ice crystals in the turkey.

Thanksgiving week-

Monday or Tuesday you want to do your final grocery trip. Start prepping any dishes you can. I always have Cheeseburger Baked Potatoes one day for dinner and roast a pan of sweet potatoes for the sweet potato casserole. If you have a separate formal dining room, set the table.

Wednesday- Bake your desserts and get the turkey prepped. You can put it in the roasting pan uncovered in the refrigerator. This will dry out the surface of the skin making it extra crispy when you roast it the next day. If you stuff your turkey, wait until just before roasting to add the stuffing. It is not safe to have the stuffing in the cavity overnight. Make a list of all the tasks you have to do on Thanksgiving Day. Make note of the times each dish needs to go into the oven and the temperature for those dishes. Calculate how long to roast your turkey and add 30 minutes for it to rest before carving.

Thanksgiving Day-

Follow the plan you made for oven usage. Make note of tasks you can give to guests who offer help. Some of my favorite tasks for guests include filling water glasses and lighting candles.


Most of all, enjoy your time with your family. Creating a memorable Thanksgiving is possible even if everything isn’t perfect. Use the Feed Your Family Tonight Holiday Planning Guide to help you get organized.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.