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Oatmeal Cookie Apple Crisp

Oatmeal cookie apple crisp with a golden, chunky oatmeal crumble and bubbling cinnamon apple filling. Baked until the top is crisp at the edges and tender through the center, then rested for clean scoops.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 large apples
  • 0.3333333333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
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
  • 1 Dutch oven

Method
 

Prep and fill
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, 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 and toss until evenly moistened.
  3. Fold in the raisins or dried cranberries if using, then scatter the oatmeal crumble in large chunks over the apples.
Bake and rest
  1. Bake for 40-45 minutes at 375F until the topping is golden and the filling is bubbling.
  2. Rest for 10 minutes before serving so the filling thickens.

Notes

For best texture, pack the brown sugar and keep the crumble chunky before baking so you get crisp caramelized edges on top. Store leftovers covered in the refrigerator up to 4 days; reheat in a 350F oven for 10-15 minutes. Freeze baked crisp up to 2 months—thaw in the fridge overnight and reheat until hot. For a lighter option, use unsweetened applesauce instead of part of the granulated sugar (about 1-2 tbsp) while keeping the cornstarch for proper thickening.