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Oatmeal Cookie Apple Crisp

Oatmeal cookie apple crisp with a golden oat-and-flour crumble over tender cinnamon apple filling. Baked until the topping is crisp at the edges and the filling bubbles, then rested so slices hold their shape.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples Large, peeled and sliced.
  • 0.33 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For 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

Method
 

Prep & fill
  1. Preheat oven to 375F and grease a 9x13 baking dish so the apples release easily.
  2. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the dish.
Make the oatmeal cookie crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, baking soda, and salt to form the dry crumble base.
  2. Stir melted unsalted butter, honey, and vanilla extract together, then pour over the oat mixture and toss until evenly moistened.
  3. Fold in raisins or dried cranberries if using, then scatter the oatmeal crumble in large chunks over the apples so it bakes up chunky.
Bake & serve
  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 bubbling juices thicken slightly and the crisp sets.

Notes

For the crispiest top, use large crumble chunks instead of pressing the mixture flat, and place the dish on a sheet pan to catch any bubbling over. Store covered in the refrigerator up to 4 days. Freeze baked crisp up to 2 months; thaw in the refrigerator overnight and rewarm at 325F until hot. For a lighter option, replace half the butter with unsweetened applesauce while keeping the same crumble texture.