Apple Crisp With Oatmeal

Apple crisp with oatmeal delivers a thick, deeply golden crumble over a spiced apple filling that bubbles at the corners. This baked dessert combines cinnamon-nutmeg apples with chunky oat-and-butter clumps for a crisp, tender contrast.

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Prep Time 15

Cook Time 45

rest 10

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

apple filling

6 large apples
0.33 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 cold unsalted butter cubed
1 vanilla ice cream for serving

Equipment

1 sheet pan

Method

Prep and fill

Preheat the oven to 375F and grease a 9x13 baking dish.
Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them evenly in the prepared dish.

Make crumble and bake

Combine oats, flour, brown sugar, cinnamon, and salt, then cut in the cold butter until large, chunky clumps form.
Scatter the crumble generously over the apples so every inch is covered.
Bake for 40-45 minutes, until the topping is deeply golden and the apple filling bubbles at the corners.

Rest and serve

Rest for 10 minutes before serving warm, with vanilla ice cream melting beside each portion.

Notes

For best texture, use very cold butter and stop cutting as soon as you get chunky clumps—overmixing makes a finer, more sandy topping. Store leftovers covered in the refrigerator for up to 4 days and rewarm in a 350F oven for 10-15 minutes. Freezing is not recommended because the crumble loses crispness after thawing. For a lighter swap, replace half the butter with an equal amount of unsalted applesauce and expect a slightly less crisp top.