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Apple Crisp With Canned Apple Filling

Apple crisp with canned apple pie filling gets a glossy, bubbling center topped with a buttery oat crumble. Baked at 375°F until the topping is golden with caramelized edges, then rested and served warm with vanilla ice cream.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Apple pie filling
  • 2 can (21 oz) apple pie filling Use canned apple pie filling.
  • 1 tsp cinnamon Season the filling.
  • 0.25 tsp nutmeg Season the filling.
  • 0.25 tsp allspice Season the filling.
  • 1 tbsp lemon juice Brightens the filling flavor.
Oat crumble topping
  • 1.5 cup rolled oats Forms the crisp topping texture.
  • 1 cup all-purpose flour Helps bind the crumble.
  • 0.75 cup brown sugar Adds sweetness and color.
  • 1 tsp cinnamon Flavor for the topping.
  • 0.25 tsp salt Balances sweetness.
  • 0.75 cup unsalted butter Cold, cubed for chunky clumps.
Serving
  • 1 vanilla ice cream Serve alongside warm crisp.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the filling
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Stir cinnamon, nutmeg, allspice, and lemon juice into the canned apple pie filling to season it, then spread it in the prepared dish.
Make the oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold unsalted butter until chunky clumps form.
  2. Scatter the crumble generously over the apple filling.
Bake and serve
  1. Bake for 30-35 minutes until the topping is golden and the filling is bubbling around the edges.
  2. Rest for 5 minutes, then serve warm with vanilla ice cream.

Notes

Pro tip: If your butter softens while making the crumble, chill the mixture 10 minutes before topping to keep clumps intact. Store leftovers covered in the refrigerator for up to 4 days. Freeze baked apple crisp for up to 2 months; reheat until hot throughout. For a lighter option, use a reduced-sugar vanilla ice cream and consider using light butter—flavor will stay close while sweetness drops.