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Apple Crisp With Oats

Apple crisp with oats featuring a thick, buttery rolled-oat crumble topping and cinnamon-spiced apple filling that bubbles at the corners. Baked until deeply golden, then served warm after a short rest for clean, scoopable slices.
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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 apples Peeled and sliced; use a mix of tart and sweet apples.
  • 0.333 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.
  • 1 vanilla ice cream or whipped cream For serving.

Equipment

  • 1 sheet pan

Method
 

Prep & bake
  1. Preheat oven to 375F, then grease a 9x13 baking dish.
  2. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice, then spread into the prepared dish.
  3. Combine rolled oats, flour, brown sugar, cinnamon, and salt, then cut in cold butter with your fingertips until large chunks and clumps form.
  4. Scatter the crumble evenly over the apples so every surface is covered.
  5. Bake for 40-45 minutes until the oat topping is deeply golden and the apple filling is bubbling at the corners.
  6. Cool for 10 minutes, then serve warm with vanilla ice cream or whipped cream.

Notes

For the crispiest top, keep the butter cold while making the crumble and avoid pressing it flat—leave chunky clumps for browning. Store leftovers covered in the refrigerator up to 4 days; reheat individual portions at 350F until warmed through. Freezing is not recommended because the apple texture softens after thawing. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking flour blend.