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Apple Crisp With Oatmeal

Apple crisp with oatmeal is baked until the apple filling bubbles and the crumble turns deeply golden. This classic American dessert uses a spiced apple layer and a chunky oat topping for a crisp, caramelized finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples Large, peeled and sliced.
  • 0.333 cup granulated sugar
  • 2 tbsp brown sugar For the filling.
  • 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
  • 0.5 cup vanilla ice cream For serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare the baking dish
  1. Preheat the oven to 375°F and grease a 9x13 baking dish, keeping the dish ready for the apple layer.
Make the apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, until evenly coated and glossy.
  2. Spread the coated apples in the prepared dish in an even layer.
Make the oatmeal crumble
  1. Combine the oats, flour, brown sugar, cinnamon, and salt, then cut in the cold butter until large, chunky clumps form with no loose dry patches.
Assemble and bake
  1. Scatter the crumble generously over the apples so every inch is covered and the topping looks thick.
  2. Bake for 40-45 minutes at 375°F, until the topping is deeply golden and the apple filling bubbles at the corners.
Rest and serve
  1. Rest the crisp for 10 minutes at room temperature so the juices thicken slightly before slicing.
  2. Serve warm with vanilla ice cream, with the topping looking crisp and the apple filling still bubbling lightly around the edges.

Notes

For extra crisp texture, use cold butter straight from the fridge and keep the crumble chunky rather than fully sandy. Store leftovers covered in the refrigerator for up to 4 days; reheat at 350°F until warmed through. Freeze-baking is not recommended because the crumble can soften after thawing. For a lighter swap, replace half the butter with plant-based butter that creams well for baking (the clumps should still form).