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Oatmeal Cookie Apple Crisp

Oatmeal cookie apple crisp with a golden, chunky oatmeal crumble and bubbling cinnamon apple filling. Oven-baked until the top browns and the edges crisp for a cozy dessert texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 6 apples
  • 0.3333333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
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
  • 1 oven

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375F and grease a 9x13 baking dish so the crisp releases cleanly.
Make the apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them evenly in the prepared dish so the filling bakes thick and bubbling at the edges.
Make the oatmeal cookie crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, baking soda, and salt to build a crisp, cookie-like topping.
  2. Stir melted butter, honey, and vanilla extract together, then pour over the oat mixture and toss until every clump looks evenly moistened.
Assemble and bake
  1. Fold in raisins or dried cranberries if using, then scatter the oatmeal crumble in large chunks over the apples for crispy caramelized edges.
  2. Bake for 40-45 minutes at 375F until the topping is golden and the filling is bubbling in the corners, with visible browning across the top.
Rest and serve
  1. Rest the apple crisp for 10 minutes before serving so the bubbling filling thickens slightly and the crumble stays crisp.

Notes

Pro tip: use a sharp knife to slice apples evenly (or cut slightly thicker pieces) so the filling bubbles without turning watery. Store covered in the refrigerator up to 4 days; reheat in a 350F oven until warm and the topping re-crisps. Freezing is not recommended for best crumble texture. For a lower-sugar swap, replace the 1/3 cup granulated sugar with an equal amount of a 1:1 sugar substitute designed for baking.