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Oatmeal Cookie Apple Crisp

Oatmeal Cookie Apple Crisp is baked until the cinnamon apple filling bubbles and the golden oatmeal cookie-style crumble forms crispy edges. The topping is evenly moistened with melted butter, then baked 40–45 minutes for a chunky, caramelized texture.
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Prep Time 20 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples Large, peeled and sliced.
  • 0.333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For oatmeal cookie crumble
  • 2 cup rolled oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar Packed.
  • 1 tsp cinnamon
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter Melted.
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 0.5 cup raisins or dried cranberries Optional.

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat oven to 375F and grease a 9x13 baking dish so the apples and crumble release easily after baking.
  2. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread the coated apples in the dish.
Make crumble and assemble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, baking soda, and salt to form the dry crumble base.
  2. Stir melted butter, honey, and vanilla extract together, then pour over the oat mixture and toss until evenly moistened.
  3. Fold in raisins or dried cranberries if using, then scatter the oatmeal crumble in large chunks over the apples so some topping stays crisp.
Bake and rest
  1. Bake at 375F for 40-45 minutes until the topping is golden and the filling is bubbling at the edges.
  2. Rest for 10 minutes before serving so the caramelized apple juices thicken slightly and the crumble sets.

Notes

For thick, non-watery filling, make sure the cornstarch is evenly tossed with the apples before baking. Store covered in the refrigerator up to 4 days; reheat portions in the oven or microwave. Freezing is yes for up to 2 months—thaw overnight in the fridge and rewarm. For a lighter option, swap half the butter with an equal amount of unsweetened applesauce while keeping the crumble texture chunky.