apple crisp recipe no oats
The Best apple crisp recipe no oats
What I appreciate most about this recipe is how balanced it is. The apples bring natural sweetness and fiber, while the topping—made with just a few pantry staples—adds a satisfying crunch without being overly heavy. I often use a mix of tart and sweet apples to keep the flavor interesting, and a splash of lemon juice brightens everything up. Plus, it’s easy to tweak if you want to cut back on sugar or add a little extra spice. It’s the kind of dessert that makes everyone happy, and I always feel good serving it because it’s not loaded with processed ingredients. Whether it’s a quick after-school treat or the star of a potluck, this apple crisp never disappoints.
Classic Apple Crisp (No Oats)
A warm and comforting apple crisp with a buttery, crumbly topping—no oats required. Perfect for fall or any time you crave a simple, delicious dessert with tender spiced apples and a golden, crispy crust.
🥘Ingredients
- 6 medium apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup (1 stick) unsalted butter, cold and cubed
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish. -
2
In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, vanilla extract, and flour. Toss until the apples are evenly coated. Transfer the mixture to the prepared baking dish and spread it out evenly. -
3
In a separate bowl, mix the flour, granulated sugar, brown sugar, salt, and cinnamon for the topping. Add the cold cubed butter and use a pastry cutter or fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. -
4
Sprinkle the topping evenly over the apple filling, covering it completely. -
5
Bake for 40-45 minutes, or until the topping is golden brown and the apple filling is bubbly. If the topping browns too quickly, tent the dish with aluminum foil. -
6
Remove from the oven and let it cool for 10-15 minutes before serving. Enjoy warm, optionally with vanilla ice cream or whipped cream.
🔧Equipment
- Mixing bowls
- 9×9-inch baking dish or similar
- Pastry cutter or fork
- Measuring cups and spoons
- Knife and cutting board
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Apple Crisp (No Oats) Works
❓ Frequently Asked Questions About Apple Crisp (No Oats)
1. Can I make apple crisp without oats?
Yes! This apple crisp recipe skips oats entirely, relying on a buttery flour-based topping instead. The texture will be slightly crunchier and more like a traditional streusel, but it’s just as delicious.
2. What type of apples work best for this recipe?
Firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn hold their shape best during baking and provide a nice balance of sweetness and acidity. Avoid overly soft apples like Red Delicious, as they can turn mushy.
3. Can I prepare the apple crisp ahead of time?
Absolutely! You can assemble the crisp (without baking) up to 24 hours in advance and refrigerate it. When ready to bake, add 5–10 extra minutes to the cooking time since it’ll start cold. Alternatively, bake it fully and reheat in the oven at 350°F (175°C) for 10–15 minutes.
4. How do I store leftovers, and how long will they keep?
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions for up to 3 months. Reheat in the oven or microwave until warm—adding a scoop of ice cream or a drizzle of caramel can revive the texture!
5. Can I substitute the all-purpose flour in the topping?
Yes, but the texture will change. For a gluten-free version, use a 1:1 gluten-free flour blend or almond flour (though the latter will be denser). For a nuttier flavor, try half flour and half finely chopped nuts like pecans or walnuts.