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Apple Crisp With Canned Apple Filling

Apple crisp with canned apple filling is baked until the oat crumble turns golden and the fruit filling bubbles at the edges. It’s an easy, spiced crumble with cinnamon, nutmeg, and allspice—ideal for a warm dessert spoonable straight from a 9x13 dish.
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Prep Time 10 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple pie filling base
  • 2 can (21 oz) apple pie filling Use canned apple pie filling.
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 1 tbsp lemon juice
Oat crumble topping
  • 1.5 cup 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.
Serving
  • 1 vanilla ice cream For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Stir cinnamon, nutmeg, allspice, and lemon juice into the canned apple pie filling, then spread it in the prepared dish.
Make the oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt until evenly mixed.
  2. Cut the cold unsalted butter into the oat mixture until chunky clumps form.
  3. Scatter the crumble generously over the apple filling.
Bake, rest, and serve
  1. Bake for 30-35 minutes, until the topping is golden and the filling is bubbling around the edges.
  2. Rest for 5 minutes before serving warm.
  3. Serve with vanilla ice cream.

Notes

For the best texture, keep the butter cold while making the crumble so it forms clumps instead of a sandy layer. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for the crumble texture. For a dairy-light option, use vegan butter sticks in the topping (still cold) while keeping serving ice cream optional.