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Oatmeal Cookie Apple Crisp

Oatmeal cookie apple crisp with a golden, chunky oat crumble that bakes over cinnamon apples until the filling bubbles. Crispy caramelized edges and tender apple corners make each bite taste like a classic bake.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

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
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 and apple filling
  1. Preheat oven to 375F and grease a 9x13 baking dish so the topping releases easily.
  2. Toss sliced apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread the coated apples in the dish.
Oatmeal cookie crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, baking soda, and salt in a bowl.
  2. Stir melted unsalted butter, honey, and vanilla extract together, then pour over the oat mixture.
  3. Toss until evenly moistened, forming a crumbly mixture with larger clumps.
  4. Fold in raisins or dried cranberries if using, then scatter the oatmeal crumble in large chunks over the apples to cover the top.
Bake and rest
  1. Bake at 375F for 40-45 minutes until the topping is golden and the filling is bubbling at the edges and corners.
  2. Rest for 10 minutes before serving so the apple filling thickens slightly and the crumble sets.

Notes

For the best crumble, keep the oven fully preheated and scatter the topping in chunky clumps rather than pressing it flat—this helps create crisp, caramelized edges. Store leftovers covered in the refrigerator up to 4 days; reheat in the oven or microwave until warm. Freezing is not recommended because the apple texture can become watery after thawing. If you want a gluten-free option, swap the all-purpose flour for a 1:1 gluten-free baking flour blend.