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Apple Crisp With Oatmeal

Apple crisp with oatmeal features tender, spiced apple filling bubbling under a thick golden oatmeal crumble. This oven-baked dessert combines cinnamon-nutmeg apples with chunky, butter-rich oat clumps for a crisp caramelized top.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 large apples
  • 0.3333333 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 for serving

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and fill
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the prepared dish.
Make crumble
  1. Combine the rolled oats, flour, packed brown sugar, cinnamon, and salt, then cut in the cold cubed butter until large, chunky clumps form.
  2. Scatter the crumble generously over the apples so every inch is covered.
Bake and serve
  1. Bake for 40-45 minutes at 375F until the topping is deeply golden and the apple filling bubbles at the corners.
  2. Rest for 10 minutes, then serve warm with vanilla ice cream.

Notes

For the crispiest top, keep the butter cold until it’s cut into chunky clumps (small pea-size bits still work, but avoid fully sandy crumbs). Store leftovers covered in the refrigerator up to 4 days; reheat at 350F until warmed through. Freeze baked crisp up to 2 months. For a lighter swap, use light butter or replace half the flour with oat flour for a slightly higher-oat texture without changing the method.