Apple Crisp With Oatmeal

Apple crisp with oatmeal is a classic American dessert with a thick, chunky golden oat crumble and a spiced apple filling that bubbles at the edges. After baking, a short rest helps the topping set for easy, sliceable scoops.

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Prep Time 15

Cook Time 45

Resting 10

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

apple filling

6 large apples Peeled and sliced.
0.3333333333 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 Packed.
1 tsp cinnamon
0.25 tsp salt
0.75 cup cold unsalted butter Cubed.
1 vanilla ice cream For serving.

Equipment

1 sheet pan
1 9x13 baking dish

Method

Preheat and prep

Preheat oven to 375F and grease a 9x13 baking dish.

Make apple filling

Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated, then spread in the prepared dish.

Make oatmeal crumble

Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold unsalted butter until large, chunky clumps form.

Bake

Scatter oatmeal crumble generously over the apples so every inch is covered.
Bake 40-45 minutes until the topping is deeply golden and the apple filling bubbles at the corners.

Rest and serve

Rest 10 minutes before serving warm.
Serve warm with vanilla ice cream.

Notes

For the best texture, keep the butter cold so the crumble bakes into crisp clumps. Store leftovers covered in the refrigerator up to 4 days. Freeze baked crisp without ice cream up to 2 months; thaw in the fridge and rewarm in the oven until hot. For a dairy-free swap, use plant-based cold butter (1:1) and check that your ice cream substitute is dairy-free if serving later.