Go Back

Apple Crisp With Oats

Apple crisp with oats featuring a thick, cinnamon-brown oat crumble and a bubbling apple filling. Bake until the topping is deeply golden and the fruit is tender for a warm, spoonable dessert with crisp edges.
Print Recipe Pin Recipe
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
  

apple filling
  • 6 apples peeled and sliced; mix of tart and sweet
  • 0.3333333333 cup granulated sugar
  • 2 tbsp brown sugar for filling
  • 2 tsp cinnamon for filling
  • 0.25 tsp nutmeg for filling
  • 0.25 tsp allspice for filling
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
rolled oat crumble
  • 2 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar packed; for crumble
  • 1.5 tsp cinnamon for crumble
  • 0.25 tsp salt
  • 1 cup unsalted butter cold and cubed
  • 1 vanilla ice cream or whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Prepare and preheat
  1. Preheat oven to 375°F and grease a 9x13 baking dish so the apples don’t stick.
Make apple filling
  1. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until evenly coated.
  2. Spread the coated apples in the prepared dish in an even layer.
Make rolled oat crumble
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt in a mixing bowl.
  2. Cut in cold cubed unsalted butter with your fingertips until large chunks and clumps form.
Assemble and bake
  1. Scatter the crumble evenly over the apples, covering every surface.
  2. Bake for 40–45 minutes at 375°F until the oat topping is deeply golden and the apple filling is bubbling at the corners.
Finish and serve
  1. Cool for 10 minutes so the filling thickens slightly before serving.
  2. Serve warm with vanilla ice cream or whipped cream.

Notes

For the best crumble, keep the butter cold and stop mixing as soon as you get large clumps—overworking makes it bake up too fine. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 300°F oven until warmed through. Freezing is not recommended because the oat topping can soften after thawing. For a lighter option, use half the sugar in the filling (or substitute a 1:1 brown sugar alternative) while keeping the crumble recipe the same.