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Apple Crisp With Canned Apple Filling

Apple crisp with canned apple filling that bakes up bubbly at the edges and a golden oat crumble topping with chunky, caramelized bits. Easy method uses canned pie filling for a fast, glossy fruit layer under a cinnamon-oat streusel.
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Prep Time 10 minutes
Cook Time 35 minutes
rest 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

apple pie filling (canned)
  • 2 can (21 oz) apple pie filling Use canned apple pie filling.
spice & fruit flavor
  • 1 tsp cinnamon Stir into the canned apple filling.
  • 0.25 tsp nutmeg Stir into the canned apple filling.
  • 0.25 tsp allspice Stir into the canned apple filling.
  • 1 tbsp lemon juice Brightens and seasons the filling.
oat crumble topping
  • 1.5 cup rolled oats For chunky, clumped crumble.
  • 1 cup all-purpose flour Helps bind the crumble.
  • 0.75 cup brown sugar Packed brown sugar.
  • 1 tsp cinnamon In the crumble topping.
  • 0.25 tsp salt Balances sweetness in the crumble.
  • 0.75 cup unsalted butter Cold and cubed for clumps.
serving
  • 1 vanilla ice cream Serve warm crisp with ice cream.

Equipment

  • 1 sheet pan

Method
 

Prep & bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Stir cinnamon, nutmeg, allspice, and lemon juice into the canned apple pie filling, then spread the seasoned filling in the prepared dish.
  3. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold unsalted butter until chunky clumps form.
  4. Scatter the oat crumble generously over the apple filling to cover the surface.
  5. Bake for 30-35 minutes at 375°F until the topping is golden and the filling is bubbling around the edges.
  6. Rest for 5 minutes.
  7. Serve warm with vanilla ice cream.

Notes

Pro tip: for the crispiest topping, use cold butter and stop mixing as soon as the crumble forms chunky clumps. Store leftovers covered in the refrigerator for up to 4 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended for best topping texture. For a dairy-reduced option, swap in a cold plant-based butter stick (cup-for-cup) for the crumble.