You really can’t go wrong with apple desserts in any shape or form, and that holds true with this Dutch oven apple crisp. Besides being easy to make, fruit crisps are pretty much foolproof!
I chose a cast iron Dutch oven for this version because I wanted a bit more apple filling than a standard square baking dish can handle. I also find Dutch ovens distribute heat more evenly than any other cooking or baking dish in my kitchen. Check out the notes & tips section below for more information, as well as a list of substitutions!
Ingredients
For The Apple Filling
- apples
- lemon juice
- raw organic cane sugar
- whole wheat flour
- cinnamon
For The Oat Topping
- whole wheat flour
- brown sugar
- large flake oats
- cinnamon
- salt
- butter
Step-By-Step Instructions
Preheat the oven and have a cast iron Dutch oven ready.
Place the peeled, chopped apples directly into the Dutch oven. Add the lemon juice and stir the apples to combine. Add the cane sugar, whole wheat flour, and cinnamon.
Stir everything together until the apples are well coated. Set aside.
Next, make the oat topping. Combine the whole wheat flour, brown sugar, oats, cinnamon, and salt in a bowl. Stir well to combine.
Add the butter to the brown sugar-oat mixture.
Using your hands or a fork, mix the butter into the brown sugar and oats until it is evenly distributed. If your butter is fairly soft, the mixture will be quite smooth, like a soft dough.
Scatter all of the oat topping, evenly in chunks, over the top of the apples in the Dutch oven.
Place the Dutch oven in the preheated oven, with the lid off, and bake until the top is golden and apple filling is bubbling. Cool the Dutch oven apple crisp on a wire rack for 10 minutes before serving warm with ice cream or whipped cream.
Notes & Tips
If you don’t own a Dutch oven, any oven-safe baking dish that will hold all of the apples comfortably will do. Just keep your eye on the crisp in the oven. When the topping is golden, and the apple filling is bubbling, it’s done.
Choose apples that will hold their structure during baking. I like SweeTango, Honeycrisp, Red Prince, Jonagold, or Northern Spy. That being said, a balance of firmer and softer apples can also be nice. If you like a mix of both, use a softer apple like the classic MacIntosh for half of the apples in the Dutch oven apple crisp.
Use fresh or bottled lemon juice.
Substitutions
You can use regular white sugar in place of the cane sugar.
All-purpose flour can be substituted for the whole wheat flour. You can also use buckwheat flour to make a gluten-free Dutch oven apple crisp.
Instant oats can be swapped in for large flake, however, they don’t have the same texture or chew as large flake rolled oats.
Consider substituting 2 cups (200 g) of fresh or frozen cranberries for 2 cups of apple for a more sweet-tart dessert.
A little homemade chai spice makes a great substitute for some of the cinnamon in Dutch oven apple crisp.
Substitute non-dairy butter to make this recipe dairy-free.
More Fantastic Apple Recipes!
Apple Loaf Cake With Apple Cider Glaze Easy to make, and ready in about an hour.
Apple Crumble A simple and tasty British dessert that takes only one hour to make with five ingredients.
Overnight Slow Cooker Apple Butter Fill your house with the scents of fall!
Apple Walnut Crumble Cake This cake features a hint of spicy ginger, and a nutty crumb topping for a simple, seasonal coffee cake
🖨 Recipe
Dutch Oven Apple Crisp
Equipment
- 1 4 to 6 quart cast iron Dutch oven
- Measuring cups and spoons or digital kitchen scale
- Rubber spatula or wooden spoon
- Large mixing bowl
- Wire cooling rack
Ingredients
For The Apple Filling
- 6 cups apples , peeled and chopped
- 2 teaspoons lemon juice
- ½ cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon cinnamon
For The Oat Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup large flake rolled oats
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup butter, room temperature
Instructions
- Preheat the oven to 350ºF (180ºC) and have a 4 to 6 quart (4 to 6 L) cast iron Dutch oven ready.
- Place the chopped apples directly into the Dutch oven. Add the lemon juice and stir. Add the sugar, flour, and cinnamon. Stir everything together until the apples are well coated. Set aside.
- Next, make the oat topping. Combine the flour, brown sugar, oats, cinnamon, and salt in a bowl. Stir well to combine.
- Add the butter to the oat mixture. Using your hands or a fork, mix the butter into the brown sugar and oats until it is evenly distributed. If your butter is fairly soft, the mixture will be quite smooth, like a soft dough.
- Scatter the oat topping, evenly in chunks, over the top of the apples in the Dutch oven. Place the Dutch oven in the preheated oven, with the lid off, and bake until the top is golden and the apple filling is bubbling, about 55 to 60 minutes. Cool the apple crisp on a wire rack for 10 minutes before serving warm with ice cream or whipped cream.
Kris says
Dear Kelly, you are so courageous! I think storytelling is so crucial to how recipes tie themselves to us and are woven into the past and present. Thank you for continuing a blogging traditional that holds dear the important things: creativity, honesty, and emotion. If it was only a recipe, that truly would be a sad, lonely thing. I treasure this space you’ve created. So, so deeply sorry for this profound loss you’ve had! Sending a big hug to you, Kris
Kelly says
Thank you SO MUCH Kris! If anyone understands the importance of storytelling it’s you. xo!
gabriele dragone says
You’re right, Gail would be profoundly proud and happy you are seeking comfort in your child and your passion for baking and photography and writing. In doing so, you honour Gail and her love for you and Elodie. and all that love is bound to be continued and multiplied many many times over. Thank you for sharing with us all your creativity.
Kelly says
Thank you for all of the continued love for my Mum, and now me, Gabriele!
Julia says
I’m so incredibly sorry for your loss. I’m glad you shared the story. I’m glad you wrote the story. I’m glad there are bloggers who still write. After all, blog isn’t a recipe site. Blog is a personal log!! Thank you. And keep strong!
Kelly says
Yes exactly Julia, and thank you so much! I hate the trend of creating posts that do nothing more than answer basic questions about the recipe. I’m trying to find the balance between consistent, user-friendly recipe instructions, and soul!
Jenny says
I love you. ♥️
Kelly says
xoxoxoxo.
Aimee says
Beautiful photos, recipe and heartfelt sentiment. Your mother would definitely have been proud of this post, Kelly. Thank you for opening up and sharing with us. We’re here for you. xox
Kelly says
Thank you for everything Aimée!! xo.
Rebecca Wilson says
I cried reading this post. Not because I have experienced this kind of loss, but because one day I will. Thank you for sharing, storytelling, and being vulnerable. The internet and blogging world needs more of this. Your mom must have been a wonderful person – this fact radiates out from your words about her. Your recipe also looks delicious!
Kelly says
My Mum was a sweet and kind soul who was dealt a lot of shitty hands throughout her life. One the one hand I am heartbroken. On the other hand I find peace that her mental and physical struggles are over. Thanks so much for stopping by Rebecca!
Matt - Total Feasts says
Losing a family member who cared for and inspired you has got to be the hardest thing in the world to cope with. To this day whenever I have a soft ginger biscuit, I think of my grandmother, and when I grab a buster bar from DQ my grandfather (who while a doctor, had an amazing sweet tooth he shared with his grandkids and tried to hide from his own kids). It was very brave of you to share such a personal story but lovely to hear about the people who inspire you.
Kelly says
Yes exactly Matt! I am hoping to cook my way through the recipes in my Mum’s falling-apart food-splattered Purity cookbook this winter, which is FILLED with her handwritten notes. I am also going to pick up her recipe box this week and I am SO excited. It makes me feel like she’s still here you know?
Rachael Robertson says
I can relate to all this! My mums last moments seem like they will never vacate my brain! But I too continue because she would go crazy if I crumbled in sorrow every day. Her life was for living and she showed me exactly that from childhood to adulthood. My life is too. And I’ll show my kids the same as will you with Elodie.
I’m so happy you are sharing as I feel like I no longer need therapy (well, not so much😉), as I have someone else going through similar with equally as much pain and determination. We are in this together….over social media? Heck yes!!
Kelly says
I’m so sorry Rachael. 🙁
My Mum would absolutely DETEST if I didn’t pick up and carry on. She was my #1 fan ALWAYS.I don’t know if I would give up therapy – I think I may need some myself! lol See you soon! (on Insta, FB, etc)
Colleen says
I notice that there is flour in the ingredients but not in the steps. Just wondering where it fits in?
A very beautiful post with lots of emotion. I’d much prefer this kind of post than just a recipe. ❤️❤️
Kelly says
OMG COLLEEN! Yes! Fixed!! Thank you for pointing that out!!
Thank you so much for reading. See you soon I hope. xo.
Vicky Hopper says
We made this last night for a family gathering. Oh my goodness – now added to my favorite recipe collection! It was SO good and everyone loved it. Need I say there were no leftovers – gone in 60 seconds.