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Apple Crisp With Oats

Apple crisp with oats features a cinnamon-spiced apple filling bubbling under a deeply golden rolled-oat crumble. This baked dessert delivers crisp clumps of topping with tender, lightly set apples.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 large apples peeled and sliced, mix of tart and sweet
  • 0.3333333333 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
rolled oat crumble
  • 2 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar packed
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup unsalted butter cold, cubed
  • vanilla ice cream or whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the baking dish
  1. Preheat the oven to 375F, then grease a 9x13 baking dish so the topping releases easily.
Make the apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until the apples are evenly coated and the mixture thickens slightly.
  2. Spread the coated apples in the prepared dish, distributing them into an even layer.
Make the rolled oat crumble
  1. Combine the rolled oats, flour, brown sugar, cinnamon, and salt, then cut in the cold cubed butter with your fingertips until large chunks and clumps form.
Assemble and bake
  1. Scatter the oat crumble evenly over the apples, covering every surface with a thick layer of topping.
  2. Bake for 40-45 minutes at 375F until the oat topping is deeply golden and the apple filling is bubbling through at the corners.
Cool and serve
  1. Cool the crisp for 10 minutes, then serve warm with vanilla ice cream or whipped cream.

Notes

For the crispiest topping, use cold butter and work it in only until you get chunky clumps (not a uniform powder). Store covered in the refrigerator up to 4 days; reheat individual portions in the oven or microwave until warmed through. Freezing is not recommended because the crumble texture softens. For a lighter option, use a reduced-sugar crumble by replacing half the brown sugar with an equal amount of a sugar substitute that measures cup-for-cup.