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Apple Crisp With Canned Apple Filling

Apple crisp with canned apple pie filling topped with a buttery oat crumble and baked until the filling bubbles and the top turns golden. Easy 375°F bake with spiced apple filling and chunky oat topping—perfect warm with vanilla ice cream.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple pie filling
  • 2 can (21 oz) apple pie filling Canned apple pie filling; used as the base.
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 1 tbsp lemon juice
Oat crumble topping
  • 1.5 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter, cold Cubed cold butter.
Serving
  • 1 vanilla ice cream For serving.

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Preheat and season the filling
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. Set aside while you mix the filling.
  2. Stir the cinnamon, nutmeg, allspice, and lemon juice into the canned apple pie filling to brighten and season it, then spread it evenly in the prepared dish.
Make the oat crumble
  1. Combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Cut in the cold cubed butter until chunky clumps form.
  2. Scatter the oat crumble generously over the apple filling, covering it as evenly as possible.
Bake and rest
  1. Bake for 30–35 minutes at 375°F until the topping is golden and the filling is bubbling around the edges. If needed, rotate the pan once for even browning.
  2. Rest for 5 minutes before serving warm. Serve with vanilla ice cream.

Notes

Pro tip: press the crumble lightly with your fingertips so it bakes into chunky clusters instead of fine crumbs. Store covered in the refrigerator up to 4 days; reheat individual portions in the microwave until warm. Freezing is not recommended because the canned filling can soften when thawed. For a lower-sugar option, use a reduced-sugar brown sugar substitute in the crumble.