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Apple Crisp With Oatmeal

Apple crisp with oatmeal features a spiced apple filling bubbling at the edges under a thick, golden oatmeal crumble. The topping bakes until deeply caramelized, then you rest it briefly for a scoopable, jammy texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 apples
  • 0.333 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
serving
  • vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 375F and grease a 9x13 baking dish. Use a light coating so the topping releases easily.
  2. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Spread the coated apples evenly in the prepared dish and keep any thick pieces gathered in a single layer.
Make the oatmeal crumble
  1. Combine the rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt in a bowl. Mix until evenly distributed with no dry flour pockets.
  2. Cut the cold butter into the oat mixture with your fingertips or a pastry cutter until large, chunky clumps form. The crumbs should hold together when squeezed.
Bake and serve
  1. Scatter the crumble generously over the apples, covering every inch. Aim for full coverage so the top turns deeply golden.
  2. Bake for 40-45 minutes at 375F until the topping is deeply golden and the apple filling bubbles at the corners. Let bubbling reach the edges for best set.
  3. Rest the crisp for 10 minutes before serving. Serve warm with vanilla ice cream.

Notes

For the best texture, make sure the butter stays cold when cutting into the oats so you get chunky clumps instead of fine sand. Store covered in the refrigerator for up to 4 days; rewarm portions in the oven or microwave. Freezing is yes—freeze baked and cooled crisp up to 2 months and thaw overnight in the fridge before reheating. Dietary swap: use gluten-free 1:1 flour to make the crumble gluten-free.