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Apple Crisp With Oatmeal

Apple crisp with oatmeal is a classic American dessert with a thick, chunky golden crumble and spiced, bubbling apple filling. Baked until deeply golden, then rested so the filling sets and the topping stays crisp.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples large, peeled and sliced
  • 0.3333333333 cup granulated sugar
  • 2 tbsp brown sugar plus more packed for the topping
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For oatmeal crumble
  • 2 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter cold, cubed
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Preheat and prep
  1. Preheat the oven to 375F and grease a 9x13 baking dish so it releases easily after baking.
Make the apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread the coated apples in the prepared baking dish.
Make the oatmeal crumble
  1. Combine the rolled oats, flour, brown sugar, cinnamon, and salt, then cut in the cold cubed unsalted butter using your fingertips (or a pastry cutter) until large, chunky clumps form.
Assemble and bake
  1. Scatter the crumble generously over the apples, covering every inch for an even crisp top.
  2. Bake for 40-45 minutes at 375F until the topping is deeply golden and the apple filling bubbles at the corners.
Rest and serve
  1. Rest for 10 minutes so the filling thickens, then serve warm with vanilla ice cream.

Notes

Pro tip: slice the apples evenly so the bubbling filling sets consistently in the baking time. Store leftovers covered in the fridge for up to 4 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the crumb can soften after thawing. For a lighter swap, use a reduced-fat butter substitute in the crumble while keeping the crumble chunky.