Go Back

Oatmeal Cookie Apple Crisp

Oatmeal cookie apple crisp with a golden oatmeal crumble and bubbling cinnamon apple filling. Crisp, caramelized edges on top with thick apple corners—finished with a short rest for clean slices.
Print Recipe Pin Recipe
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: 360
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples large, peeled and sliced
  • 0.33 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 apple filling
  1. Preheat the oven to 375F, and grease a 9x13 baking dish. Make sure the dish is well coated so the oatmeal topping releases easily.
  2. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Spread the coated apples in an even layer in the dish.
Oatmeal cookie crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, baking soda, and salt. Mix until the dry ingredients look evenly streaked.
  2. Stir melted butter, honey, and vanilla extract together, then pour over the oat mixture. Toss until every oat clump is evenly moistened.
  3. Fold in raisins or dried cranberries if using. Scatter the crumble in large chunks over the apples so you get crispy, varied topping pieces.
Bake and rest
  1. Bake for 40-45 minutes at 375F until the topping is golden and the filling is bubbling. Look for caramelized edges around the dish corners.
  2. Rest the crisp for 10 minutes before serving. The filling will thicken slightly, helping you cut clean portions.

Notes

Pro tip: slice the apples consistently so they soften at the same rate, and aim for large crumble chunks—smaller crumbs can turn more cake-like. Store covered in the refrigerator for up to 4 days; reheat individual portions in a 325F oven or microwave until warm. Freezing is yes—freeze baked portions up to 2 months and reheat until hot throughout. For a lighter option, swap in half whole-wheat flour for some of the all-purpose flour without changing the bake time.