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Oatmeal Cookie apple Crisp

Better Baker
Use up extra apples in this freezer friendly recipe
Prep Time 25 mins
Cook Time 10 mins
Course Dessert
Servings 10


Apple Pie Filling

  • 8 cups Apples peeled and diced
  • 1/4 lb Unsalted Butter 1 stick
  • 1 cup Granulated Sugar
  • 1 tsp Ground Cinnamon
  • 2 Tbsp Cornstarch
  • 1/4 cup Water

Oatmeal Cookie Topping

  • 1 cup Rolled Oats
  • 1 cup All Purpose Flour
  • 3/4 cup Light Brown Sugar packed
  • 1/2 tsp Cinnamon
  • 1/2 tsp Pumpkin Pie Spice
  • 1/2 tsp Baking Soda
  • 1/8 tsp Salt
  • 1/2 cup Unsalted Butter melted
  • 1 Egg
  • 1 tsp vanilla
  • 6 mists Pan Spray


Apple Filling

  • Peel and dice the apples into medium sided chunks. Set aside.
  • Preheat a large saute pan or dutch oven. Melt butter. Once butter is hot and bubbly, add diced apples, sugar and cinnamon. Stir to combine and cook with lid on medium heat until the apples feel slightly tender when poked with a fork.
  • Dissolve the cornstarch in the water measurement. Gently drizzle mixture into the hot apples and stir until mixture thickens. Cook for an additional minute or two to cook the starch out. Set aside to cool.

Oatmeal Cookie Topping

  • Assemble the cookie topping by combining the oats, flour, brown sugar, salt, baking soda, cinnamon and pumpkin pie spice.
  • In a small mixing bowl combine the melted butter, egg and vanilla.
  • Add the liquid ingredients to the dry ingredients and stir to combine.


  • Spay your containers with pan spray. This will make three small (3-4 serving) containers, or one large (10-12 serving) casserole sized dish.
  • Divide apple filling equally among containers.
  • Top each container with Oatmeal Cookie topping. Distribute topping evenly.
  • Cover and freeze, or bake immediately.
  • Baking from fresh 350° 20-22 minutes. Baking from frozen 325° 45-55 minutes.
  • Serve with vanilla ice cream, whipped cream or enjoy warm from the oven.