Cinnamon Apples with Toasted Oat Crumbs

A Small Sweet Finish

2 dessert bowls · Active 15 min · Total 27 min

Cinnamon apples and toasted oat crumbs make a small warm dessert using one skillet. Toast the crumbs first and set them aside, then soften the apples in the same pan. Keeping the parts separate until serving preserves the crisp topping without needing an oven.

Jump to ingredients

Cinnamon apples with toasted oat crumbs.

Two stages, two textures

Rolled oats toast with butter and brown sugar into a loose crumb. Stir frequently and remove them when fragrant and lightly colored; sugar can burn quickly on the hot base. The apples then cook with a small amount of water under a lid, which softens them without a deep pool of liquid. Uncover briefly at the end if juices need reducing.

Choose apples that stay in pieces

A firm eating apple gives recognizable wedges after cooking. Very floury cooking apples may collapse into sauce, which tastes good but changes the texture. Cut pieces evenly so they finish together. Spoon apples into bowls and add crumbs at the last moment. If the topping is scattered over the whole pan and left covered, steam will soften it before anyone eats.

Ingredients

  • 1/2 cup rolled oats (40 g)
  • 1 tablespoon butter (14 g), divided
  • 1 tablespoon light brown sugar (12 g), divided
  • 2 firm apples, cored and sliced (300 g prepared weight)
  • 2 tablespoons water (30 ml)
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon lemon juice (5 ml)

Set out

10-inch skillet with lid, Plate, Mixing spoon

Allergens

Milk, Oats. Check labels and substitutions.

Make it

  1. Melt half the butter over medium-low heat. Add oats and half the sugar. Toast for 3–4 minutes, stirring, until fragrant and lightly golden. Transfer to a plate.
  2. Add remaining butter to the skillet with apples, water, cinnamon and remaining sugar. Cover and cook gently for 6–8 minutes until apples are tender.
  3. Uncover and let excess liquid evaporate briefly, then stir in lemon juice.
  4. Divide apples between bowls and scatter oat crumbs over just before serving.

Use a plate as the staging space

The toasted crumbs can wait on the serving plate while apples cook. This keeps the small counter clear without adding another pan.

A useful detail

If apples begin sticking before they soften, add another tablespoon of water rather than increasing heat.

Another way

  • Use firm pears instead of apples.
  • Add 1 tablespoon chopped walnuts to the oat topping; this adds tree nuts.

Keep it well

Refrigerate apples within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Keep cooled crumbs separately airtight for up to 2 days. Reheat apples to 165°F/74°C and add crumbs afterward.

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