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Apple Crisp With Oatmeal

Apple crisp with oatmeal delivers a thick, chunky crumble and a bubbling spiced apple filling. Bake until the topping turns deeply golden, then rest briefly so the juices thicken into a scoopable layer.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 large apples peel and slice
  • 0.3333333333 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For 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 unsalted butter cold, cubed
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Arrange the apple slices in the prepared dish.
Make the apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Spread the coated apples in an even layer and make sure the corners are not too dry.
Make the oatmeal crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl.
  2. Cut the cold cubed butter into the dry mixture with your fingertips or a pastry cutter until large, chunky clumps form, with visible butter pieces.
Assemble and bake
  1. Scatter the crumble generously over the apples, covering every inch so no apple spots show.
  2. Bake for 40-45 minutes at 375F until the topping is deeply golden and the apple filling bubbles at the corners.
Rest and serve
  1. Rest the apple crisp for 10 minutes so the filling thickens slightly.
  2. Serve warm with vanilla ice cream.

Notes

Pro tip: for the crispiest topping, use cold butter and avoid overmixing—chunky clumps are key. Store covered in the refrigerator up to 4 days and reheat in a 350F oven until warmed through. Freeze baked crisp up to 2 months (wrap tightly); thaw overnight in the fridge before reheating. For a lighter swap, use half the butter in the crumble and consider whole-wheat flour for part of the flour—texture stays close to classic.