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Apple Crisp With Oats

Apple crisp with oats delivers a thick, deeply golden rolled-oat crumble and a bubbling cinnamon apple filling in one bake. The crisp topping forms large clumps for a crunchy bite while the apples soften and thicken as they bake.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 apples (mix of tart and sweet)
  • 0.3333333333 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
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
 

Preheat and prep
  1. Preheat oven to 375F and grease a 9x13 baking dish.
  2. Spread the sliced apples into the prepared dish.
Make the apple filling
  1. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until evenly coated.
  2. Spread the coated apples in the prepared dish in an even layer.
Make the rolled oat crumble
  1. In a mixing area, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  2. Cut the cold cubed butter into the dry mixture with your fingertips until it forms large chunks and clumps.
Bake and serve
  1. Scatter the crumble evenly over the apples so every surface is covered.
  2. Bake for 40-45 minutes at 375F until the oat topping is deeply golden and the apple filling is bubbling at the corners.
  3. Cool for 10 minutes, then serve warm with vanilla ice cream or whipped cream.

Notes

For best clumping, keep the butter very cold and use your fingertips to work it into the oats just until large chunks form. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 300F oven until warmed through. Freezing works for baked portions up to 2 months—thaw overnight in the fridge and reheat. For a lighter option, use reduced-sugar granulated sugar in the filling while keeping the topping measurements the same for proper crisping.