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Completed apple crisp without oats in a white serving dish. A serving has been removed to show the baked apples inside.

Easy Apple Crisp Recipe Without Oats

Samantha Erb
Made with a cinnamon sugar crumble topping and tender, juicy apples, my apple crisp recipe without oats is the ultimate comforting dessert. I love serving it fresh out of the oven, or warmed with a scoop of ice cream on top!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 364 kcal

Equipment

Ingredients

Apple Filling:

  • 6-8 honeycrisp apples
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons fresh lemon juice or water
  • pinch salt

Crisp:

  • 1 1/2 cup all purpose flour
  • 1/2 cup brown sugar packed
  • 1/3 granulated sugar
  • 1 stick butter

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Core, peel and slice the apples to ¼-½ inch thick. Place the apple slices in a large bowl.
  • In a small bowl combine the brown sugar, cinnamon and fresh lemon juice (or water) with a pinch of salt.
  • Pour it over the apple slices and stir until the apples are all coated evenly with the brown sugar mixture.
  • Pour the apples into an 8x8 ceramic dish and set it aside.
  • Make the crisp topping: Combine the flour, brown sugar and granulated sugar. Cube the stick of butter. Add it to the flour and using a pastry cutter or two forks work the butter into the flour making a crumble.
  • Press the crisp topping on top of the apples.
  • Bake for 45-55 minutes until the top is golden and the apples are bubbling.
  • Remove and allow to sit for 15-20 minutes before serving (optional: vanilla ice cream or whipped cream.)

Notes

  • Use ripe, crisp apples. Avoiding mushy apples is important for getting the freshest results.
  • Slice the apples into similar-sized pieces so that they cook evenly. Aim for ¼ to ½ inches thick so that they aren’t too thick or thin.
  • Using cold butter is my best tip for making a perfectly delicate and tender topping! I like to cube the butter when it’s slightly soft, then pop it back into the fridge to chill until I’m ready to mix it with the flour and sugar.
  • Use a pastry cutter to mix the crumble ingredients. It helps combine the ingredients into a crumble without overmixing them.
  • Serve it warm! I find this recipe tastes best when fresh out of the oven… after cooling for a few minutes, of course.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat leftovers in the oven at 375 degrees F for just a few minutes or in the air fryer at 350 degrees F to keep the topping crispy.

Nutrition

Calories: 364kcalCarbohydrates: 64gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 100mgPotassium: 216mgFiber: 4gSugar: 41gVitamin A: 428IUVitamin C: 8mgCalcium: 41mgIron: 1mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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