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Oatmeal Cookie Apple Crisp

Oatmeal Cookie Apple Crisp features an oatmeal-cookie style crumble over cinnamon apple filling, baked until golden and bubbling. Expect crispy caramelized edges and tender fruit with a chunky oat topping.
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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: 430
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
 

Preheat and prep the baking dish
  1. Preheat your oven to 375F and grease a 9x13 baking dish.
Make the apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them evenly in the dish.
Build the oatmeal cookie crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, baking soda, and salt in a bowl.
  2. Stir melted butter, honey, and vanilla together, then pour it over the oat mixture and toss until every bit looks evenly moistened.
  3. Fold in raisins if using, then scatter the oatmeal crumble in large chunks over the apples so the topping covers the surface.
Bake
  1. Bake at 375F for 40-45 minutes, until the topping is golden and the filling is bubbling.
Rest and serve
  1. Let the crisp rest for 10 minutes before serving so the filling sets slightly and the topping stays crisp.

Notes

Pro tip: cut the apples evenly (not too thin) so the filling bubbles without turning watery. Store covered in the fridge for up to 4 days; reheat individual portions at 350F until warmed through. Freezing is not recommended because the crumble can soften after thawing. For a dairy-free option, use a 1:1 plant-butter substitute for the melted butter.