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Apple Crisp With Oatmeal

Apple crisp with oatmeal makes a thick, golden crumble over a spiced apple filling that bubbles at the edges. Bake until the topping is deeply golden, then rest briefly for sliceable, jammy fruit.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples peeled and sliced
  • 0.33 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For 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
To serve
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F, then grease a 9x13 baking dish. Keep a steady middle-oven rack for even browning.
Make the apple filling
  1. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Spread the coated apples in the prepared dish so the layer is even.
Assemble the oatmeal crumble
  1. Combine old-fashioned rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt. Cut in the cold unsalted butter with your fingertips or a pastry cutter until large, chunky clumps form.
  2. Scatter the oatmeal crumble generously over the apples, covering every inch. Lightly press so the topping adheres and bakes into a thick layer.
Bake and rest
  1. Bake for 40-45 minutes at 375F until the topping is deeply golden and the apple filling bubbles at the corners. Look for active bubbling around the edges, not just set fruit.
  2. Rest for 10 minutes, then serve warm. The filling will thicken as it cools slightly, making cleaner slices.
Serve
  1. Spoon the crisp into bowls and top with vanilla ice cream. The ice cream should begin to melt on the hot crumble.

Notes

For the crispiest top, use cold butter and aim for chunky clumps rather than powdery crumbs. Store covered in the refrigerator up to 4 days; reheat in a 325F oven until warmed through (about 10-15 minutes). Freezing is possible for up to 2 months, though the crumble may soften slightly. For a dairy-free swap, use a plant-based butter substitute (cold) with similar fat content.