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Oatmeal Cookie Apple Crisp

Oatmeal cookie apple crisp with a golden, oatmeal crumble and cinnamon apple filling that bubbles at the edges. Baked until crisp on top and tender beneath for a comforting dessert-style apple bake.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 6 apples Large apples, peeled and sliced
  • 0.3333333333 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

Method
 

Prep and fill
  1. Preheat oven to 375F and grease a 9x13 baking dish.
  2. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread evenly in the dish.
Make the oatmeal cookie crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, baking soda, and salt in a bowl.
  2. Stir melted unsalted butter, honey, and vanilla extract together, then pour over the oat mixture and toss until evenly moistened.
  3. Fold raisins into the mixture if using, then scatter the oatmeal crumble in large chunks over the apples.
Bake and rest
  1. Bake for 40-45 minutes at 375F until the topping is golden and the filling is bubbling.
  2. Rest for 10 minutes before serving so the juices thicken slightly.

Notes

For the best set, let the crisp rest the full 10 minutes—this helps the bubbling apple juices turn glossy instead of runny. Store covered in the refrigerator up to 4 days; reheat portions in a 325F oven for 8-10 minutes. Freeze baked crisp up to 2 months (reheat from thawed if possible). For a lighter option, use half whole-wheat flour in place of all-purpose flour while keeping the crumble method the same.