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Apple Crisp With Oats

Apple crisp with oats featuring a cinnamon-sugar apple filling that bubbles at the edges under a deeply golden rolled oat crumble. A classic baked dessert with crisp clumps and tender apples in a 9x13 dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples (mix of tart and sweet) peeled and sliced
  • 0.33 cup granulated sugar
  • 2 tbsp brown sugar packed
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For rolled oat crumble
  • 2 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar packed
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup cold unsalted butter, cubed
  • 1 vanilla ice cream or whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice, then spread them in the prepared dish.
Make the oat crumble
  1. Combine old-fashioned rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl.
  2. Cut the cold unsalted butter into the oat mixture with your fingertips until large chunks and clumps form.
  3. Scatter the crumble evenly over the apples so every surface is covered.
Bake and serve
  1. Bake for 40-45 minutes at 375F until the oat topping is deeply golden and the apple filling is bubbling at the corners.
  2. Cool for 10 minutes, then serve warm with vanilla ice cream or whipped cream.

Notes

Pro tip: for the biggest oat clumps, keep the butter very cold and work quickly while rubbing it into the dry ingredients. Store leftovers covered in the refrigerator for up to 4 days and reheat in a 300F oven until warmed through. Freezing is yes—freeze portions up to 2 months and thaw overnight in the fridge. For a lighter option, use reduced-sugar ice cream or swap the filling sugar for a 1:1 baking blend.