Go Back

Oatmeal Cookie Apple Crisp

Oatmeal cookie apple crisp with a golden, crumble-topped oat mixture and bubbling cinnamon apple filling. Crisp edges and chunky oat crumble bake until the top is evenly browned.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 apples large, peeled and sliced
  • 0.3333333333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
oatmeal cookie crumble
  • 2 cup rolled oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter, melted
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 0.5 cup raisins or dried cranberries optional

Equipment

  • 1 sheet pan

Method
 

Prep and apple filling
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. Set the dish aside so it’s ready for the apples.
  2. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated. Spread the mixture in the greased dish in a single layer.
Oatmeal cookie crumble
  1. Combine rolled oats, all-purpose flour, brown sugar (packed), cinnamon, baking soda, and salt. Stir until the dry mixture is uniform.
  2. Stir the melted unsalted butter, honey, and vanilla extract together until smooth. Pour over the oat mixture and toss until evenly moistened.
  3. Fold in raisins or dried cranberries if using. Scatter the oatmeal crumble in large chunks over the apples so the filling stays visible at the corners.
Bake and rest
  1. Bake for 40-45 minutes at 375°F until the topping is golden and the filling is bubbling. Look for caramelized edges around the perimeter.
  2. Rest for 10 minutes before serving. This helps the juices thicken slightly and makes the crisp easier to portion.

Notes

For a sturdier topping, keep the crumble chunky rather than pressing it down—this creates crisp oat-cookie edges. Store covered in the refrigerator up to 4 days; reheat individual portions at 350°F until warmed through. Freezing is not recommended for the best crumble texture. Dietary swap: use a 1:1 gluten-free all-purpose flour blend to make it gluten-free.