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Apple Crisp With Canned Apple Filling

Apple crisp with canned apple filling featuring a golden oat crumble topping and bubbling edges baked until crisp. It’s seasoned with cinnamon, nutmeg, allspice, and bright lemon juice for a glossy, tender fruit layer.
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Prep Time 10 minutes
Cook Time 35 minutes
rest 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple pie filling
  • 2 can (21 oz) 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
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter, cubed Cold butter helps form chunky clumps.
Serving
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Prep & season the filling
  1. Preheat the oven to 375F and grease a 9x13 baking dish. This prevents sticking and helps the apple layer bubble evenly.
  2. Stir cinnamon, nutmeg, allspice, and lemon juice into the canned apple pie filling until evenly distributed. Spread the seasoned filling in the prepared dish to form an even layer.
Make the oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Whisk together so the spices and salt are distributed.
  2. Add cold unsalted butter, then cut it in until chunky clumps form. The crumble should look uneven and bumpy, not smooth.
  3. Scatter the oat crumble generously over the apple filling. Cover the surface so the topping turns golden as it bakes.
Bake & serve
  1. Bake at 375F for 30-35 minutes until the topping is golden and the filling is bubbling around the edges. Look for browned crumble and active bubbling at the sides.
  2. Rest for 5 minutes before serving. Serve warm with vanilla ice cream alongside.

Notes

For the best crumble, use cold butter straight from the fridge and cut it in until you still see distinct clumps. Refrigerate leftovers covered for up to 3 days; reheat in a 350F oven until warmed through. Freeze baked crisp up to 2 months (thaw overnight in the fridge, then reheat). For a lighter option, swap half the brown sugar for a sugar substitute blend made for baking.