Go Back

Apple Crisp Without Oats

Apple crisp without oats with a cinnamon apple filling and a golden, flour-based crumble topping. Baked until the edges bubble and the topping turns uniformly crisp with sandy clumps.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples Use large apples, peeled and sliced.
  • 0.3333333333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For flour-based crumble (no oats)
  • 1.5 cup all-purpose flour
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 1 cup unsalted butter, cold Cubed; cold butter helps create sandy clumps.
  • 0.5 cup pecans or walnuts, roughly chopped Optional.
  • 1 vanilla ice cream For serving.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and preheat
  1. Preheat oven to 375F, then grease a 9x13 baking dish.
  2. Set the greased dish aside so it’s ready when the apples and crumble are assembled.
Make apple filling
  1. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Spread the apple mixture in the greased dish in an even layer.
Make flour-based crumble
  1. Combine all-purpose flour, both sugars, cinnamon, nutmeg, and salt, then mix until uniform.
  2. Cut the cold cubed butter into the dry ingredients until the mixture forms large sandy clumps.
  3. Stir in pecans or walnuts if using, then scatter the crumble evenly over the apples.
Bake
  1. Bake at 375F for 40-45 minutes, until the topping is golden and the filling bubbles at the edges.
  2. Keep baking at the same temperature if the center is still bubbling but the topping isn’t yet golden.
Rest and serve
  1. Rest the apple crisp for 10 minutes so the filling thickens slightly.
  2. Serve warm with vanilla ice cream.

Notes

Pro tip: use cold, cubed butter and stop mixing as soon as large sandy clumps form—this is what gives the topping its crisp texture. Refrigerate leftovers in an airtight container up to 4 days; reheat at 325F until warmed through. Freezing: yes, freeze baked portions up to 2 months and reheat from thawed or bake again until hot. Dietary swap: for a less-sweet version, reduce the apple sugar by 1–2 tbsp without changing the cornstarch.