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Apple Crisp With Oatmeal

Apple crisp with oatmeal makes a thick, deeply golden crumble over spiced apple filling that bubbles at the edges. Bake until the topping is crisp and caramel-toned, then rest briefly for clean, scoopable servings.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 apples
  • 0.333 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
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
serving
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and grease a 9x13 baking dish with a light coating so the crumble releases cleanly.
Make the apple filling
  1. Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until the slices look evenly coated.
  2. Spread the coated apple slices in the prepared dish in an even layer so the corners can bubble during baking.
Make the oatmeal crumble
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt until the dry mixture is evenly colored.
  2. Cut cold, cubed butter into the oat mixture with your fingertips or a pastry cutter until large, chunky clumps form.
Bake and serve
  1. Scatter the crumble generously over the apples, covering every inch so the topping bakes into a thick layer.
  2. Bake 40-45 minutes at 375F until the topping is deeply golden and the apple filling bubbles at the corners.
  3. Rest 10 minutes to let the filling set slightly before serving.
  4. Serve warm with vanilla ice cream, letting it melt into the crisp for contrast between creamy and crunchy.

Notes

For the crispiest topping, use cold butter straight from the fridge and stop mixing as soon as chunky clumps form. Store leftovers covered in the refrigerator for up to 4 days and reheat in the oven at 325F until warmed through. Freezing is not recommended because the crumble can soften after thawing. Dietary swap: replace butter with a 1:1 stick-style plant butter to make it dairy-free while keeping the same crumble texture.