Dutch Oven Apple Crisp
Dutch oven apple crisp is one of my favourite ways to bake with Nova Scotia apples. The cast iron holds steady heat, which evenly softens the fruit under a crisp buttery oat topping.
I make the topping first then chill it in the freezer while I prepare the apples. Keeping the butter cold helps the topping bake into crisp, defined crumbs instead of melting into the fruit. It’s a simple step that makes a real difference.
I like using firm apples that keep their shape, with a bit of ground cardamom in the filling alongside cinnamon. It adds a gentle warmth without overpowering the classic flavour.
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Ingredients For Dutch Oven Apple Crisp
Ingredient Notes
- All-Purpose Flour: Used to bind the topping and help create a crumbly texture.
- Apples: Choose firm varieties that hold their shape when baked, such as Honeycrisp, Fuji, Braeburn, or Jonagold. For a softer texture, you can mix in apples that break down more easily, like McIntosh, Cortland, or Gravenstein, which give you a combination of tender chunks and applesauce-like filling.
- Brown Sugar: Adds moisture and caramel-like sweetness to the topping.
- Butter: I use salted butter for all of my recipes.
- Cardamom (Ground): A small amount adds gentle warmth alongside cinnamon.
- Cinnamon: Make sure your cinnamon is fairly fresh, as over time it can lose potency and won’t add as much flavour to the apples.
- Lemon Juice: I use freshly squeezed lemon juice for all of my recipes.
- Rolled Oats: Theae are whole oats that have been steamed and flattened into flakes. I like them because they hold their shape in baking.
- Salt: I use table salt for all of my recipes.
- Sugar (Granulated): I use white sugar in the apple filling because it sweetens without competing with the brown sugar topping.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- All-Purpose Flour: Use the same amount of cake & pastry flour or whole wheat flour.
- Butter: You can substitute unsalted butter, but add an extra pinch or two of salt. Margarine or a good-quality dairy-free butter should also be fine.
- Cardamom: Replace with ¼ teaspoon of nutmeg.
- Cinnamon: Try my homemade chai spice or pumpkin pie spice instead.
- Lemon Juice: Replace with the same amount of bottled lemon juice. You can also omit.
- Rolled Oats: Substitute with the same amount of large flake oats or quick oats.
- Salt: Use the same amount of kosher salt or fine sea salt.
- Sugar (Granulated): Replace with the same amount of cane sugar.
Recipe Variations
Try any of the following for a twist on this Dutch oven apple crisp recipe:
- Almonds: ½ cup, sliced, mixed into the topping before baking
- Cranberries: 1 cup fresh or dried, stirred into the apples, replacing 1 cup of the apples
- Ginger: 1 tablespoon finely grated fresh ginger or ½ teaspoon ground, stirred into the apple filling
- Hazelnuts: ½ cup, chopped, sprinkled over the topping halfway through baking
- Maple Syrup (Pure): 2 tablespoons, drizzled over the apples before covering with topping
- Pecans: ½ cup, chopped, mixed into the topping before baking
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Dutch Oven Apple Crisp
STEP 1: Make the oat topping first. In a mixing bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Stir well
STEP 2: Add the butter to the dry ingredients.
STEP 3: Use your hands, a pastry cutter, or a fork to blend in the butter until the mixture is coarse and crumbly. Place the bowl in the freezer while you prepare the apples.
STEP 4: Core and peel the apples. Chop them into chunks and add them directly to the Dutch oven.
STEP 5: Add the lemon juice and stir, then add the sugar, flour, cinnamon, and cardamom. Stir until the apples are well coated.
STEP 6: Remove the topping from the freezer and scatter it evenly over the apples.
STEP 7: Your crisp is now ready to go into the preheated oven for 50 to 55 minutes.
STEP 8: Let the pot cool for 10 to 15 minutes on a wire rack, then serve the apple crisp warm, topped with ice cream or whipped cream..
Expert Tips
- You can skip chilling the topping if you use cold butter straight from the fridge or grate in frozen butter instead.
- If you’re using sweeter apples like Fuji, Gala, Ambrosia, or Golden Delicious, you can reduce the sugar from ½ cup (100 g) to ⅓ cup (67 g).
- You can set the Dutch oven right on the table for serving, just use a trivet or folded tea towel underneath.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- Stir the dry ingredients for the topping thoroughly before adding the butter to avoid floury pockets.
- Check the crisp after 50 minutes of baking and keep an eye on it until the topping is golden and the filling is bubbling.
Storage
- Store leftovers covered in the refrigerator for up to 3 days. You can reheat the crisp in the oven at 350ºF (180ºC) for 15 to 20 minutes until warmed through, or in the microwave.
Recipes Related To Dutch Oven Apple Crisp
Printable Recipe Card
Dutch Oven Apple Crisp
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Mixing bowl that can fit in your freezer
- Cast iron Dutch oven (4 to 6 quart / 4 to 6 L)
- Rubber spatula or wooden spoon
- Wire cooling rack
Ingredients
For the oat topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup rolled oats
- 1 teaspoon ground cinnamon
- ⅛ teaspoon table salt
- ½ cup salted butter, room temperature
For the apple filling
- 6 cups apples
- 2 teaspoons lemon juice, freshly squeezed
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
Instructions
- Preheat the oven to 350ºF (180ºC) and have a 4 to 6 quart (4 to 6 L) cast iron Dutch oven ready.
- Make the oat topping first. In a mixing bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Stir well, then add the butter. Using your hands, a pastry cutter, or a fork, blend the butter into the dry ingredients until the mixture is coarse and crumbly. Place the bowl in the freezer to chill while you prepare the apples.
- Core and peel the apples. Chop them into chunks about ½ inch (2.5 cm) thick and add them directly to the Dutch oven. Add the lemon juice and stir, then add the sugar, flour, cinnamon, and cardamom. Stir until the apples are well coated.
- Remove the topping from the freezer and scatter it evenly over the apples. Place the Dutch oven in the oven with the lid off and bake until the topping is golden and the filling is bubbling, about 50 to 55 minutes.
- Cool the apple crisp on a wire rack for 10 minutes before serving warm with ice cream or whipped cream.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- Stir the dry ingredients for the topping thoroughly before adding the butter to avoid floury pockets.
- Check the crisp after 50 minutes of baking and keep an eye on it until the topping is golden and the filling is bubbling.
Storage
- Store leftovers covered in the refrigerator for up to 3 days. You can reheat the crisp in the oven at 350ºF (180ºC) for 15 to 20 minutes until warmed through, or in the microwave.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission if you buy something through one of them at no extra cost to you. I only share products I use myself and genuinely recommend.
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
Thank you SO MUCH Kris! If anyone understands the importance of storytelling it’s you. xo!
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.
Thank you for all of the continued love for my Mum, and now me, Gabriele!
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!
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!
I love you. ♥️
xoxoxoxo.
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
Thank you for everything Aimée!! xo.
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!
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!
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.
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?
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!!
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)
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. ❤️❤️
OMG COLLEEN! Yes! Fixed!! Thank you for pointing that out!!
Thank you so much for reading. See you soon I hope. xo.
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.
I just made the Dutch Oven Apple Crisp, and it was absolutely delicious! The flavors mingled perfectly, and the crispy topping added just the right amount of crunch. I love how easy it is to prepare in the Dutch oven. Can’t wait to make this again for my friends! Thank you for sharing this wonderful recipe!