Apple Crisp With Canned Apple Filling

Apple Crisp With Canned Apple Filling

Apple crisp with canned apple filling baked until the oat crumble topping is golden and the filling bubbles around the edges. Easy pantry-method crisp with warm spice flavor and a crunchy, chunky streusel texture.

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Prep Time 10

Cook Time 35

resting 5

Total Time 50

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Apple filling spiced with lemon juice

2 can (21 oz each) apple pie filling Use canned apple pie filling.
1 tsp cinnamon
0.25 tsp nutmeg
0.25 tsp allspice
1 tbsp lemon juice

Oat crumble topping

1.5 cup rolled oats Rolled oats for the crisp texture.
1 cup all-purpose flour
0.75 cup brown sugar Packed brown sugar.
1 tsp cinnamon
0.25 tsp salt
0.75 cup unsalted butter Cold, cubed.

Serving

1 vanilla ice cream Serve alongside warm crisp.

Equipment

1 sheet pan
1 oven

Method

Preheat and prep the baking dish

Preheat the oven to 375F, then grease a 9x13 baking dish.

Season and spread the canned apple filling

Stir cinnamon, nutmeg, allspice, and lemon juice into the canned apple pie filling to brighten and season it, then spread in the prepared dish.

Make the oat crumble

Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold butter until chunky clumps form.

Assemble

Scatter the crumble generously over the apple filling.

Bake

Bake for 30-35 minutes until the topping is golden and the filling is bubbling around the edges.

Rest and serve

Rest for 5 minutes, then serve warm with vanilla ice cream.

Notes

Pro tip: Let the crisp rest 5 minutes so the bubbly filling thickens and the crumble stays crisp. Store leftovers covered in the fridge for 3-4 days; reheat in a 350F oven until warmed through. Freezing is yes—freeze portions up to 2 months and reheat from thawed or bake a little longer. For a less-sweet option, reduce brown sugar in the topping by 2 tbsp.