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Apple Crisp With Canned Apple Filling

Apple crisp with canned apple filling made with a buttery oat crumble topping that bakes up golden and crisp. The glossy filling bubbles around the edges, then rests briefly for easy warm scooping.
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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 filling
  • 2 can (21 oz) apple pie filling Canned; use as the base filling.
  • 1 tsp cinnamon For the spiced filling.
  • 0.25 tsp nutmeg For the spiced filling.
  • 0.25 tsp allspice For the spiced filling.
  • 1 tbsp lemon juice Brightens and balances sweetness.
Oat crumble topping
  • 1.5 cup rolled oats Rolled oats for the crumble texture.
  • 1 cup all-purpose flour Helps the topping set and crisp.
  • 0.75 cup brown sugar Packed brown sugar for caramel notes.
  • 1 tsp cinnamon For the crumble topping.
  • 0.25 tsp salt Balances sweetness.
  • 0.75 cup unsalted butter Cold, cubed; cut in for chunky clumps.
Serving
  • 1 vanilla ice cream Serve alongside warm crisp.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 375F 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 the filling in the prepared dish.
  3. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl, then cut in cold butter until chunky clumps form.
  4. Scatter the oat crumble generously over the apple filling.
  5. Bake for 30-35 minutes at 375F until the topping is golden and the filling is bubbling around the edges.
Rest and serve
  1. Rest the apple crisp for 5 minutes, then serve warm with vanilla ice cream.

Notes

For the best contrast, let the crisp rest exactly 5 minutes so the filling thickens slightly and the topping stays crisp. Store covered in the refrigerator up to 4 days and reheat individual portions in the oven at 350F until warmed through. Freezing is not recommended because the canned filling can lose texture. For a dairy-light swap, use plant-based butter in the topping; the crumble still clumps and crisps well.