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Apple Crisp With Oats

Apple crisp with oats featuring a cinnamon-spiced apple filling and a deeply golden rolled oat crumble topping. Baked until the center bubbles and the clumps turn crisp, then served warm with ice cream.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples Peel and slice; mix tart and sweet varieties.
  • 0.3333 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
For 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.
Serving
  • 1 vanilla ice cream or whipped cream

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F, then grease a 9x13 baking dish to prevent sticking.
Make the apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice, then spread the coated apples in the prepared dish.
Make the rolled oat crumble
  1. Combine the rolled oats, flour, packed 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 crumble evenly over the apples, covering every surface so the topping can crisp as it bakes.
  2. Bake for 40-45 minutes at 375°F until the oat topping is deeply golden and the apple filling is bubbling at the corners.
Finish and serve
  1. Cool for 10 minutes, then serve warm with vanilla ice cream or whipped cream.

Notes

Pro tip: use cold butter and handle the crumble just until clumpy—this helps it bake into crisp clusters instead of powdery topping. Store leftovers covered in the refrigerator for up to 4 days; reheat in the oven at 350°F until warmed through. Freezing: yes, freeze baked portions up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, replace half the butter with an equal amount of cold, firm coconut oil (texture may vary slightly).