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Oatmeal Cookie Apple Crisp

Oatmeal cookie apple crisp with a golden oat-and-flour crumble and bubbling cinnamon apple filling. Baked until the topping turns crisp at the edges, then rested briefly for clean, scoopable servings.
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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 large apples peeled and sliced
  • 0.3333 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 the oven to 375F and grease a 9x13 baking dish so the apples release easily.
  2. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the dish with the filling packed evenly.
Oatmeal cookie crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, baking soda, and salt until the dry mixture looks evenly speckled.
  2. Stir melted butter, honey, and vanilla extract together, then pour over the oat mixture and toss until every clump looks moistened.
  3. Fold in raisins or dried cranberries if using, then scatter the oatmeal crumble in large chunks over the apples so the top bakes crisp.
Bake and serve
  1. Bake for 40-45 minutes at 375F until the topping is golden and the filling is bubbling around the edges.
  2. Rest for 10 minutes so the apple filling thickens slightly before serving.

Notes

For clean slices, let the crisp rest the full 10 minutes, then scoop gently from the edges where the juices set. Store covered in the refrigerator up to 4 days; reheat individual portions in the oven or microwave until hot. Freezing is okay for up to 2 months—thaw overnight in the fridge before reheating. For a lighter version, replace half the butter with an equal amount of unsweetened applesauce to reduce fat while keeping the crumble texture.