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Apple Crisp With Oats

Apple crisp with oats features a cinnamon apple filling bubbling under a thick, clumpy rolled-oat crumble. Bake at 375°F until the topping turns deeply golden for that crisp, caramelized texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples (mix of tart and sweet)
  • 0.333 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For rolled oat crumble
  • 2 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar, packed
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup unsalted butter, cubed
  • 1 vanilla ice cream or whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat oven to 375°F, then grease a 9x13 baking dish. Keep it ready so the crumble goes on right after mixing.
  2. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice. Spread the coated apples in the prepared dish in an even layer.
Make the oat crumble
  1. Combine old-fashioned rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Add the cubed cold butter and cut it in with your fingertips until large chunks and clumps form.
  2. Scatter the crumble evenly over the apples so every surface is covered. Press lightly so the topping sticks in place.
Bake and serve
  1. Bake 40-45 minutes at 375°F until the oat topping is deeply golden. Look for apple filling bubbling through at the corners.
  2. Cool 10 minutes before serving warm. Spoon into bowls so the crisp topping stays on top.

Notes

For the best clumpy topping, use cold cubed butter and stop mixing once you see large oat-butter chunks. Store covered in the refrigerator up to 4 days; reheat in a 325°F oven until warmed through. Freezing is ok for up to 2 months, thaw overnight in the fridge and reheat. For a dairy-free option, use plant-based butter in the crumble and serve with coconut whipped topping.