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Oatmeal Cookie Apple Crisp

Oatmeal cookie apple crisp with a golden oatmeal crumble topping and bubbling cinnamon-apple filling. Built like a cookie crumble, it bakes up crisp around the edges for easy dessert slices.
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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, 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
  • 1 9x13 baking dish

Method
 

Prepare and bake
  1. Preheat oven to 375°F and grease a 9x13 baking dish with a thin coating of grease. Set up the dish so the apples can be spread in an even layer.
  2. Toss the sliced apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread the apple mixture in the prepared dish. Make sure the slices are distributed so filling is visible in the corners.
  3. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, baking soda, and salt in a bowl. Stir until the dry mixture looks uniform.
  4. Stir melted unsalted butter, honey, and vanilla extract together, then pour over the oat mixture and toss until the crumbs look evenly moistened. The mixture should clump slightly when pressed.
  5. Fold in raisins or dried cranberries if using, then scatter the oatmeal crumble in large chunks over the apples. Leave some apple filling peeking through at the edges.
  6. Bake for 40–45 minutes at 375°F until the topping is golden and the filling is bubbling. Look for crispy caramelized edges and active bubbling near the corners.
Rest and serve
  1. Rest the crisp for 10 minutes before serving. The topping will set and become crisper while steam settles.

Notes

For crispier edges, use a deep baking dish and don’t compress the crumble—scatter it in big chunks. Refrigerate leftovers for up to 4 days; reheat in a 350°F oven for 10–12 minutes to re-crisp. Freezing is yes: cool completely, cover well, and freeze up to 2 months, then thaw and reheat. For a dairy-free option, replace butter with a plant-based butter in the crumble (use one that browns well).