Oatmeal Cookie Apple Crisp

There’s something so comforting about the smell of apples and cinnamon filling the house, especially when making Oatmeal Cookie Apple Crisp, isn’t there?

For me, the aroma brings back memories of crisp autumn days, bundled up in cozy sweaters, and spending time in the kitchen with family.

One of my all-time favorite fall desserts has to be Oatmeal Cookie Apple Crisp. It’s the perfect balance of tart, juicy apples, and a crunchy, buttery oat topping that reminds me of warm oatmeal cookies straight from the oven.

This recipe feels like home, and every time I make it, it fills my kitchen with that familiar, heartwarming scent.

What I love most about Oatmeal Cookie Apple Crisp is how it combines two beloved desserts into one easy dish that’s perfect for sharing.

Whether you’re making it for a weeknight treat or a family gathering, this recipe always seems to bring everyone together around the table, savoring every bite.

Why You’ll Love This Oatmeal Cookie Apple Crisp

This Oatmeal Cookie Apple Crisp is the best of both worlds—think warm, spiced apples baked beneath a golden, crunchy oat topping that tastes just like your favorite oatmeal cookies.

It’s a breeze to make, with simple ingredients you likely already have at home.

Plus, it’s versatile! Whether you’re serving it hot with a scoop of vanilla ice cream or sneaking a spoonful cold from the fridge, this dish never disappoints.

It’s the kind of dessert that feels both special and easy enough for any day of the week.

If this Oatmeal Cookie Apple Crisp hit the spot, you’ll definitely want to explore our delicious Classic Apple Pie and Fudgy Chocolate Brownie Cookies!

Ingredient Notes

To make the best Oatmeal Cookie Apple Crisp, you’ll need a few pantry staples and fresh apples. Here’s a breakdown of the key ingredients:

• Apples: I like to use a mix of tart Granny Smith and sweet Honeycrisp for a balanced flavor. Feel free to use whatever apples you have on hand!
• Old-fashioned oats: These give the topping that cookie-like texture. If you’re gluten-free, you can easily swap in certified gluten-free oats.
• Butter: Cold, cubed butter is key for a crisp, crumbly topping. For a dairy-free version, use a plant-based alternative.
• Brown sugar: Adds that rich, caramel-like sweetness to both the filling and the topping. You can swap it for coconut sugar if you want a healthier twist.
• Cinnamon and nutmeg: These warm spices are essential for that classic fall flavor.
• Flour: Used in the topping to bind the oats together. You can substitute it with almond flour for a gluten-free option.

How To Make Oatmeal Cookie Apple Crisp

Making this Oatmeal Cookie Apple Crisp couldn’t be easier! Here’s how to do it step by step:

1. Preheat your oven: Start by preheating the oven to 350°F (175°C) and greasing a baking dish.
2. Prepare the apples: Peel, core, and slice 5 to 6 medium apples. Toss them in a bowl with a little lemon juice, ¼ cup of brown sugar, 1 tablespoon of flour, and 1 teaspoon of cinnamon. Spread this mixture evenly in your prepared baking dish.
3. Make the topping: In another bowl, combine 1 cup of old-fashioned oats, ½ cup of flour, ½ cup of brown sugar, 1 teaspoon of cinnamon, and ¼ teaspoon of nutmeg. Cut in ½ cup of cold, cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
4. Assemble: Sprinkle the oat topping evenly over the apples, making sure everything is well-covered.
5. Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the apples are bubbling.
6. Cool and serve: Let it cool for a few minutes before serving, either on its own or with a scoop of vanilla ice cream. Pure bliss!

Loved creating this Oatmeal Cookie Apple Crisp? You can find the complete printable recipe just below, so feel free to grab it!

Serving and Storage Options

Oatmeal Cookie Apple Crisp is best enjoyed warm from the oven, but it’s also great the next day. Store any leftovers in an airtight container in the fridge for up to 3 days.

If you want to make it ahead of time, you can prepare the crisp and freeze it unbaked for up to 3 months. When you’re ready to enjoy it, bake directly from frozen, adding an extra 10 minutes to the baking time.

For reheating, pop individual portions in the microwave for 30 seconds or warm them in the oven until heated through.

Some Variations and Substitutions for Oatmeal Cookie Apple Crisp

This recipe is wonderfully adaptable! Here are a few ideas to change things up:

• Gluten-free: Use gluten-free oats and almond flour for a completely gluten-free version.
• Vegan: Swap out the butter for coconut oil or a plant-based butter alternative.
• Nuts: Add a handful of chopped pecans or walnuts to the topping for extra crunch.
• Fruit swap: Try using pears, peaches, or even mixed berries instead of apples for a fresh twist!

Feel free to make this recipe your own—it’s so forgiving, and every variation tastes amazing.

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Recipe FAQs

Can I make this recipe ahead of time?
Absolutely! You can prepare the entire crisp, cover it, and store it in the fridge for up to 24 hours before baking. If freezing, wrap it tightly and store it unbaked for up to 3 months.

What apples work best for this recipe?
A mix of Granny Smith and Honeycrisp apples works beautifully, balancing tart and sweet. But really, use whatever apples you love or have on hand!

How do I make this gluten-free?
Simply swap regular flour for almond flour or a gluten-free baking blend and use certified gluten-free oats. It’s just as delicious!

Conclusion

There’s something magical about the simplicity of this Oatmeal Cookie Apple Crisp. It’s cozy, and comforting, and brings the best fall flavors to the table.

Whether you’re making it for a quiet family night or a holiday gathering, it’s sure to become a favorite in your home.

I encourage you to give it a try, and maybe even share your own twist on the recipe!

After all, cooking is all about creating memories, and I hope this dessert helps you make a few sweet ones with your loved ones.