Apple Crisp With Oatmeal

Apple crisp with oatmeal delivers a thick, chunky golden crumble and a spiced apple filling that bubbles at the edges. Bake at 375°F until the topping is deeply golden, then rest briefly for a scoopable, spoon-ready texture.

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Prep Time 15

Cook Time 45

Resting 10

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

apple filling

6 large apples
0.333 cup granulated sugar
2 tbsp brown sugar
2 tsp cinnamon
0.25 tsp nutmeg
2 tbsp cornstarch
1 tbsp lemon juice

oatmeal crumble

2 cup old-fashioned rolled oats
1 cup all-purpose flour
0.75 cup brown sugar
1 tsp cinnamon
0.25 tsp salt
0.75 cup unsalted butter cold, cubed

serving

1 vanilla ice cream

Equipment

1 sheet pan
1 9x13 baking dish

Method

Prep and fill the baking dish

Preheat the oven to 375°F and grease a 9x13 baking dish.
Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread the apple mixture in the prepared dish.

Make the oatmeal crumble

Combine the oats, flour, brown sugar, cinnamon, and salt, then cut in the cold cubed unsalted butter until you have large, chunky clumps with visible butter bits.
Scatter the crumble generously over the apples so every inch is covered.

Bake and serve

Bake for 40-45 minutes at 375°F, until the topping is deeply golden and the apple filling bubbles at the corners.
Rest for 10 minutes, then serve warm with vanilla ice cream.

Notes

For a thicker filling, use cornstarch exactly as listed and make sure the topping covers the entire surface so it crisps while the apples bubble. Refrigerate leftovers in a covered container up to 4 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for the crumble texture. For a dairy-free swap, use vegan butter for the crumble and serve with dairy-free vanilla ice cream.