Apple Crisp With Oatmeal

Apple crisp with oatmeal featuring a thick, chunky oat crumble and a bubbling spiced apple filling. Bakes until the topping is deeply golden for a crisp, caramelized texture.

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Prep Time 15

Cook Time 45

Resting 10

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For apple filling:

6 apples
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 baking dish

Preheat oven to 375F and grease a 9x13 baking dish.
Set the baking dish aside while you prepare the apple filling.

Make the spiced apple filling

Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice.
Spread the coated apples in the prepared dish in an even layer.

Assemble the oatmeal crumble

Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
Cut cold unsalted butter into the oat mixture with your fingertips or a pastry cutter until large, chunky clumps form.
Scatter the crumble generously over the apples so every inch is covered.

Bake and serve

Bake for 40-45 minutes until the topping is deeply golden and the apple filling bubbles at the corners.
Rest for 10 minutes, then serve warm with vanilla ice cream.

Notes

Pro tip: for the best chunky crumble, keep the butter cold and work it in just until you get clumps, not a fine sand. Refrigerate leftovers covered for up to 3 days; rewarm in a 350F oven until hot. Freezing is yes—freeze individual portions wrapped well and reheat from frozen. Dietary swap: replace unsalted butter with a 1:1 vegan butter for a dairy-free version.