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Apple Crisp With Oats

Apple crisp with oats features a cinnamon-spiced apple filling bubbling under a deeply golden rolled oat crumble. Bake until the topping forms large clumps and the edges caramelize for a warm, spoonable dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples large, mix of tart and sweet; peeled and sliced
  • 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 cold; 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, so the crisp releases easily after baking. Set the dish aside while you prepare the filling.
  2. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until evenly coated. Spread the apples in the prepared dish in an even layer.
  3. Make the rolled oat crumble by combining the rolled oats, flour, packed brown sugar, cinnamon, and salt. Cut in the cold butter with your fingertips until the mixture forms large chunks and clumps.
  4. Scatter the crumble evenly over the apples, covering every surface for a consistent golden topping. Lightly press to help the clumps adhere.
  5. Bake for 40-45 minutes at 375F until the oat topping is deeply golden and the apple filling is bubbling at the corners. Rotate the dish once if your oven browns unevenly.
  6. Cool the apple crisp for 10 minutes so the filling thickens slightly before serving. Serve warm with vanilla ice cream.

Notes

For the thickest, clumpiest topping, keep the butter cold and work it in only until you see large chunks. Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions in the oven at 325F for about 10 minutes. Freeze baked crisp (without the ice cream) for up to 2 months; thaw overnight in the fridge and reheat until hot. For a lighter option, swap half the butter in the topping for melted coconut oil (use the same total amount by volume) to reduce saturated fat while keeping a crisp texture.