Ingredients
For the apple filling:
- 6 cups of peeled and sliced apples (about 6 medium apples, such as Granny Smith or Honeycrisp)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon all-purpose flour (optional, for thickening)
For the oatmeal cookie topping:
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the sliced apples, granulated sugar, lemon juice, cinnamon, nutmeg, and optional flour. Mix well to coat the apples evenly, then transfer the mixture to a greased 9×13-inch baking dish.
- In another bowl, mix together the rolled oats, flour, brown sugar, baking soda, cinnamon, and salt.
- Pour the melted butter and vanilla extract into the oat mixture. Stir until everything is combined and crumbly.
- Sprinkle the oatmeal topping evenly over the apple filling.
- Bake in the preheated oven for 30-35 minutes, or until the apples are bubbly and the topping is golden brown.
- Allow to cool for a few minutes before serving warm, ideally with a scoop of vanilla ice cream on top!
Notes
- Feel free to mix different types of apples for varied flavors and textures.
- You can substitute gluten-free flour for a gluten-free option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Prep Time: 15 minutes
Nutrition
- Calories: 280
- Sugar: 22g