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Oatmeal Cookie Apple Crisp

Oatmeal Cookie Apple Crisp is a classic American dessert with cinnamon apples bubbling under a golden oatmeal cookie-style crumble. It bakes until the top turns crisp with caramelized edges, then rests briefly so the filling sets.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 large apples
  • 0.333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For 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 preheat
  1. Preheat the oven to 375F, then grease a 9x13 baking dish.
  2. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until coated, then spread them in the dish.
Make the oatmeal cookie crumble
  1. Combine the rolled oats, all-purpose flour, brown sugar, cinnamon, baking soda, and salt.
  2. Stir the melted unsalted butter, honey, and vanilla extract together, then pour over the oat mixture.
  3. Toss until evenly moistened, then fold in raisins or dried cranberries if using.
  4. Scatter the oatmeal crumble in large chunks over the apples so it covers the top.
Bake and rest
  1. Bake at 375F for 40-45 minutes until the topping is golden and the filling is bubbling with visible cinnamon apple edges.
  2. Rest for 10 minutes before serving so the apple filling thickens slightly.

Notes

For crisp, pull the dish right when the topping is golden and the center juices are actively bubbling; if it browns too fast, loosely cover with foil. Store leftovers covered in the refrigerator up to 4 days. Freeze baked portions for up to 2 months and thaw in the refrigerator before reheating. For a gluten-free swap, replace the all-purpose flour with a 1:1 gluten-free baking flour blend.