Classic Kosher Apple Crisp With Oat Topping

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I’ve been making this apple crisp for years, and it never gets old. There’s something so satisfying about peeling apples on a crisp fall afternoon, knowing that in an hour your kitchen will smell like cinnamon and butter. This kosher version uses margarine instead of butter, which means you can serve it after a meat meal without worrying about mixing dairy.

Apple crisp is one of those desserts that feels fancy but really isn’t complicated at all. The key is getting the right balance between tart and sweet apples. I usually go with a mix of Granny Smith and Honeycrisp, but you can use whatever looks good at the market. Just don’t use all sweet apples or you’ll end up with something that tastes more like apple sauce than crisp.

Choosing the Right Apples for Your Crisp

The oat topping is where this recipe really shines. I add a bit of brown sugar for that molasses depth and plenty of cinnamon. The oats get golden and crunchy on top while staying slightly chewy underneath. Make sure to cut your margarine into small pieces and work it in with your fingers until you get those nice clumps. That’s what creates the crispy texture we’re after.

Getting That Perfect Oat Topping Texture

This dessert works perfectly for Shabbat dinner or any time you want something homey and comforting. Serve it warm with a scoop of pareve vanilla ice cream if you’re feeling indulgent. It also keeps well for a few days covered at room temperature, though it’s definitely best the day you make it.

Classic Kosher Apple Crisp With Oat Topping - American recipe
I've been making this apple crisp for years, and it never gets old. There's something so satisfying about peeling apples on a crisp fall afternoon, knowing that in an hour your kitchen will smell like cinnamon and butter. This kosher version uses margarine instead of butter, which means you can serve it after a meat meal without worrying about mixing dairy. Apple crisp is one of those desserts that feels fancy but really isn't complicated at all. The key is getting the right balance between tart and sweet apples. I usually go with a mix of Granny Smith and Honeycrisp, but you can use whatever looks good at the market. Just don't use all sweet apples or you'll end up with something that tastes more like apple sauce than crisp. The oat topping is where this recipe really shines. I add a bit of brown sugar for that molasses depth and plenty of cinnamon. The oats get golden and crunchy on top while staying slightly chewy underneath. Make sure to cut your margarine into small pieces and work it in with your fingers until you get those nice clumps. That's what creates the crispy texture we're after. This dessert works perfectly for Shabbat dinner or any time you want something homey and comforting. Serve it warm with a scoop of pareve vanilla ice cream if you're feeling indulgent. It also keeps well for a few days covered at room temperature, though it's definitely best the day you make it.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Apple Filling
  • 6 cups apples peeled and sliced (mix of Granny Smith and Honeycrisp)
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
Oat Topping
  • 1 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cold margarine cut into small pieces

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish with margarine or cooking spray.
  2. Peel, core, and slice apples into 1/4-inch thick pieces. You should have about 6 cups of sliced apples.
Make the Filling
  1. In a large bowl, toss the sliced apples with granulated sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.
  2. Transfer the apple mixture to the prepared baking dish and spread evenly.
Make the Topping
  1. In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt.
  2. Add the cold margarine pieces and use your fingers to work them into the dry ingredients until the mixture resembles coarse crumbs with some larger clumps.
  3. Sprinkle the oat topping evenly over the apples.
Baking
  1. Bake for 40-45 minutes, until the topping is golden brown and the apples are tender when pierced with a fork.
  2. Let cool for 10 minutes before serving. Serve warm or at room temperature.

Notes

Store covered at room temperature for up to 3 days. You can reheat individual portions in the microwave for 30 seconds. For best results, use a mix of tart and sweet apples. If your apples are very tart, add an extra tablespoon of sugar to the filling.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 85mg 4%
Dietary Fiber 5g 18%
Total Sugars 35g
Protein 3g 6%
*Percent Daily Values are based on a 2,000 calorie diet.
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