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Apple Crisp With Oatmeal

Apple crisp with oatmeal delivers a deeply golden, chunky crumble over a spiced apple filling that bubbles at the edges. This baked dessert combines rolled oats, cinnamon, and nutmeg for a classic crisp topping that stays crisp as it cools slightly.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples Use large apples, peeled and sliced.
  • 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.
Serving
  • vanilla ice cream For serving.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Preheat and prep the dish
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Set the greased dish aside while you prepare the filling and crumble.
Make the apple filling
  1. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Spread the apple mixture in the prepared baking dish in an even layer.
Make the oatmeal crumble
  1. Combine rolled oats, flour, brown sugar, cinnamon, and salt in a mixing bowl.
  2. Cut in the cold cubed butter with your fingertips or a pastry cutter until large, chunky clumps form.
  3. Scatter the crumble generously over the apples, covering every inch.
Bake and rest
  1. Bake for 40-45 minutes, until the topping is deeply golden and the apple filling bubbles at the corners.
  2. Rest for 10 minutes before serving warm with vanilla ice cream.

Notes

For extra crisp topping, let the crisp rest exactly 10 minutes so the juices thicken without steaming the crumble. Store covered in the refrigerator up to 4 days; reheat individual portions at 350F until warmed through. Freezing is yes: freeze portions airtight up to 2 months and thaw overnight in the fridge, then reheat. For a dairy-light swap, use plant-based cold butter sticks in the crumble (choose one that bakes well) and keep everything else the same.