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Apple Crisp With Oatmeal

Apple crisp with oatmeal delivers a thick, chunky crumble and a bubbling spiced apple filling in one bake. The golden oat topping turns crisp at the edges while the apples soften beneath.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples large, peeled and sliced
  • 0.3333 cup granulated sugar
  • 2 tbsp brown sugar plus more for topping
  • 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 cold unsalted butter cubed
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375F and grease a 9x13 baking dish. Visually check the oven is fully preheated before you start filling.
  2. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the prepared dish. The apples should look evenly coated, with dry streaks avoided.
  3. Combine the oats, flour, brown sugar, cinnamon, and salt. Press and rub the mixture with cubed cold butter until large, chunky clumps form.
  4. Scatter the crumble generously over the apples, covering every inch. The topping should sit thickly so it bakes into a crisp layer.
  5. Bake for 40-45 minutes at 375F until the topping is deeply golden and the apple filling bubbles at the corners. Look for bubbling around the edges and a crisp, darker-golden surface.
Rest and serve
  1. Rest the apple crisp for 10 minutes before serving. The filling will thicken slightly and the crumble will set.
  2. Serve warm with vanilla ice cream. Add the ice cream right before eating so it starts melting at the edges.

Notes

For the best chunky topping, keep the butter cold and stop rubbing as soon as clumps form—overworking makes the crumble sandy. Store covered in the refrigerator for up to 4 days; reheat portions in the microwave or oven until warm. Freezing is not recommended because the crumble texture softens after thawing. For a dairy-free swap, use cold plant-based butter in the crumble.