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Apple Crisp With Oatmeal

Apple crisp with oatmeal delivers a deeply golden, chunky crumble over a spiced apple filling that bubbles at the edges. Bake at 375°F for 40–45 minutes, then rest so the filling thickens into a thick, spoonable texture.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 apples large, peeled and sliced
  • 0.3333333333 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
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 unsalted butter cold, cubed
serving
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. Spread it out so the apples and crumble bake evenly with minimal sticking.
Make the apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until coated. Spread the apples in the prepared dish in an even layer.
Make the oatmeal crumble
  1. Combine the rolled oats, flour, packed brown sugar, cinnamon, and salt in a bowl. Cut in the cold unsalted butter with your fingertips or a pastry cutter until large, chunky clumps form with visible butter bits.
  2. Scatter the crumble generously over the apples so every inch is covered. Press very lightly so the clumps stay in place during baking.
Bake, rest, and serve
  1. Bake at 375°F for 40-45 minutes until the topping is deeply golden and the apple filling bubbles at the corners. Watch for bubbling around the edges as the thickener activates.
  2. Rest for 10 minutes before serving so the filling thickens. Serve warm with vanilla ice cream, letting it melt alongside each scoop.

Notes

Use tart apples (like Granny Smith) and slice consistently so the filling cooks at the same pace as the crumble. Storage: refrigerate covered up to 4 days; reheat in a 300°F oven until warmed through. Freezing: yes—freeze baked portions up to 2 months, then thaw overnight in the fridge and reheat. For a lighter option, use light butter in the crumble and reduce sugar by 1-2 tbsp while keeping the same cornstarch and spices.