A simple apple crisp recipe without oats that's both super easy and delicious! Using a blend of baking apples and a basic crumble topping, this is as easy as slicing your apples and sprinkling the streusel topping over the top before baking.
This Easy Apple Crisp Recipe without Oats is so tasty!
- Literally the quickest and easiest apple crisp recipe!
- The perfect fall comfort food everyone LOVES
- Just dump the ingredients and bake. Peeling the apples is optional!
- We use the best crumble streusel topping without needing rolled oats. You'll want to put it on everything!
- It's easy to lighten our apple crisp without oats recipe by using other types of sweeteners or flours plus we teach you how to make it gluten-free, dairy-free, and vegan.
Can you really think of another fall-inspired apple dessert that screams comfort food more than a warm and delicious apple crisp?
We're sharing our family-favorite old-fashioned apple crisp recipe that's been used for over 40 years. And it's always a hit!
What sets our warm apple crisp recipe apart from the rest is that we don't overly sweeten both the apple filling and the streusel topping, especially since many people also add vanilla ice cream and caramel sauce!
By just adding white or brown sugar to the streusel topping also means you're skipping an unnecessary step and you can just directly place sliced apples into your prepared baking dish.
Our family never made crisps or cobblers with rolled oats and it wasn't until I hit adulthood that I even realized that not everyone made it this way. In my opinion, making a crisp with oats almost seems more like baked oats to me than a dessert.
We're including the perfect amount of crumb topping goodness, which means you don't even need to mix sugar in as a separate step with the apples themselves.
What you'll need
Our easy apple crisp recipe without oats only uses simple ingredients. You probably already have them in your pantry!
Many apple crisp recipes include rolled oats in the crumb topping but truth be told, we don't all want oats in our topping mix!
Whether it be because you can't eat rolled oats or maybe you just prefer desserts without them, we're showing you how to make the best crumb topping with no oats necessary.
** Please see the recipe card at the bottom of the post for the exact quantities **
- cooking apples - a mix of 2-3 varieties including Honey Crisp, Braeburn, Golden Delicious, Fuji, Granny Smith apples, Jonagold, or Pink Lady
- salt - sprinkle a little over the apples before adding the mix or mix this in with the crumb topping
- all-purpose flour - the binder for the crisp topping, other flours work great too such as gluten-free flour.
- granulated sugar or brown sugar for a richer molasses taste. Sugar-free sweeteners like monk fruit work great as well.
- salted cold butter
- cinnamon
Supplies
- 3 qt baking dish such as a 9x13 pan or a large casserole dish
- Small mixing bowl
Substitutions
- Sugar-free- Our favorite sugar-free sweetener is monk fruit, especially the Lakanto brand. It can be used 1:1 in place of granulated sweetener or you can use golden monk fruit as a 1:1 sub for brown sugar.
- Vegan- instead of butter use a plant based margarine substitute
- Gluten-Free- Use your favorite gluten-free flour in place of all-purpose four
Recipe Variations
Fruit mix-ins: You could replace some of the sliced apples with pear slices to make a pear apple crisp. Or how about mixing in dried cranberries, berries like blueberries or raspberries, or even stone fruits like peaches or plums?
Toppings:
- Use crushed graham crackers or digestive biscuits instead of flour for the crumble.
- Mix in sliced almonds or chopped pecans for added crunch.
Best apples for Apple Crisp
When buying your apples for apple crisp, you're looking for varieties that hold their shape during baking in addition to having a tart flavor, which becomes milder during baking and blends perfectly with the sweeteners in the crisp.
We always recommend blending 2-3 varieties of apples for apple crisp or apple pie to add depth of flavor and texture.
- Honeycrisp - sweet with a hint of tartness. Retains its shape while baking but becomes pleasantly soft.
- Granny Smith - Tart and tangy. Offers a contrast to the sweet topping. This is a great apple for mixing into crisps and pies but we don't recommend making the entire dessert with Granny Smith apples.
- Braeburn - Balanced flavor between sweet and tart.
- Golden Delicious - mildly sweet, works well in crisps and pies.
- Fuji - very sweet and juicy and they hold their shape well during baking. This is great mixed into a crisp but we don't recommend making all whole dessert with Fuji apples.
- Jonagold - sweet with moderate tartness.
- Pink Lady - sweet and tart at the same time. Retains a nice crunch even after baking.
- Gravenstein - what we always used growing up since we had multiple Gravenstein apple trees!
How to Make Apple Crisp Without Oats
Step 1: Preheat your oven to 350 F
Step 2: In a small bowl, crumble the flour, granulated sugar (or brown sugar), cold butter, and cinnamon.
A pastry cutter is helpful for this to get small pea-sized pieces, but it's not required and you can also use clean hands or a fork.
Step 3: Peel and slice the apples into thin slices. Add the apple mixture to a prepared baking dish. Sprinkle the apples with salt.
Step 4: Sprinkle the streusel topping mix over the apples.
Step 5: Bake the apple crisp for about 40 minutes or until it's bubbly and golden brown.
Serve our easy apple crisp without oats warm with vanilla ice cream and a drizzle of caramel sauce. Enjoy!
How do you cut apples for apple crisp?
- Wash Your Apples: Rinse the apples under cool water to remove any dirt or debris.
- Peel the Apples (Optional): While some readers prefer to leave the skin on for texture and added nutrients, others prefer their apple crisp without the skin. You can use either a vegetable peeler or a sharp knife to remove the skin.
- Core the Apples: You can use an apple corer or a knife. If using a knife, cut the apple in half vertically. Lay each half flat and cut it in half again, resulting in quarters. Then, angle your knife to remove the core from each quarter. For an apple corer, follow the unit instructions.
- Slice the Apples: Slice the apple quarters into thin, even slices. Depending on your preference, they can be anywhere from ⅛-inch to ¼-inch thick. Thinner slices will cook down more, giving a softer texture, while thicker slices will retain a bit more bite.
- Prevent Browning (Optional): If you're not going to use the apples right away, or if you're preparing a large batch, you might want to prevent the apples from browning. You can toss the slices in a mixture of water and lemon juice (about 1 tablespoon of lemon juice for every cup of water) or use a commercial anti-browning product. Just make sure to drain and pat the apples dry before using them in your recipe.
- Prepare Apple Crisp: Proceed with the recipe!
How do you know when apple crisp is done?
Knowing when your apple crisp is done requires checking both the topping and the apple filling. Don't forget that oven temperatures can vary up to 25 degrees so it's a good idea to look for these clues and not just rely on the recipe baking time.
Topping: The topping should be golden brown and crisp to the touch.
Filling: Your apple crisp filling should be starting to bubble around the edges. You can also do the knife test by inserting a knife into the apples to make sure they're soft but not mushy.
Recipe Tips
- Make sure you're using cold butter or the crumb topping won't be crumbly, it'll be a dough batter
- We recommend using 2-3 different varieties of tart baking apples when making apple crisp.
- You can cut the recipe ingredients in half to make this in a 9"x 9" baking dish.
Serving ideas
- With whipped cream
- Caramel sauce
- A La Mode with vanilla ice cream
- Sprinkle with chopped nuts such as almonds, pecans, or walnuts
- Dust with powdered sugar for a decorative touch
- Coffee or black tea
Storing and reheating
Store: Completely cool the apple crisp to room temperature and cover it tightly with plastic wrap or aluminum foil. Store in the fridge for up to 4-5 days.
Freeze apple crisp: Completely cool the crisp. Wrap it tightly in layers of plastic wrap and then a layer of aluminum foil to prevent freezer burn. Freeze apple crisp for up to 3 months.
Reheat apple crisp:
- For individual servings, microwave on medium power in 30-second intervals until heated through.
- To reheat in the oven, remove any plastic wrap and cover with aluminum foil to prevent over-browning. Place in a preheated oven at 350°F (175°C) and bake until warmed through about 15-20 minutes.
- You can bake the apple crisp from frozen, it could take 40-60 minutes to bake. Cook until the apples are starting to bubble around the edges.
Reder FAQs
The main difference between an apple crumble and an apple crisp is the topping. Traditionally, apple crisp has a topping that includes rolled oats, which can make the dessert even crispier. Since this is a recipe for apple crisp without oats, it would technically also be considered an apple crumble.
A Brown Betty is an American dessert made from fruit (usually apple) layered with buttered bread crumbs. In contrast, an apple crisp has a more consistent streusel or crumb topping covering the fruit. The Brown Betty's breadcrumbs give it a softer texture, while apple crisps usually have a crispy topping.
Typically, apple crisp is baked uncovered to allow the topping to become crispy. Covering it might result in a steamed, softer topping. However, if you notice the top getting too brown but the apples aren't tender yet, you can loosely cover it with aluminum foil towards the end of baking.
Yes, you can cut apples the night before but ideally, you want to cut them right before baking. To prevent them from browning, toss the slices in a mixture of water and lemon juice (about 1 tablespoon of lemon juice for every cup of water). Store them in an airtight container in the fridge. Before using, drain the apples and pat them dry.
Peeling apples for apple crisp is a matter of personal preference. Leaving the skin on adds texture and nutrients. However, if you prefer a smoother filling, you can peel the apples. Either way, your apple crisp will be delicious!
A watery apple crisp can result from using very juicy apples or not baking the crisp long enough to allow the juices to thicken. Also, ensure that the crisp is baked until the filling is bubbling and has thickened.
Too Much Moisture: If there's too much moisture from the apples or other ingredients, it can make the topping soggy.
Not Enough Fat: The fat from the butter helps make the topping crispy. Make sure you've added the correct amount in the recipe instructions.
Oven Temperature: If the oven temperature is too low, the topping might not get the chance to crisp up. Make sure your oven is correctly calibrated by using an inexpensive oven thermometer and that you're baking at the recommended temperature.
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Recipe
Easy Apple Crisp Without Oats
Ingredients
- 10 cups tart cooking apples Gravenstein, Granny Smith, Honeygold, Jonagold, or Braeburn
- Sprinkle of salt
- ¾ cup all-purpose flour
- 1 cup granulated sugar or brown sugar
- ⅓ cup salted butter cold
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350 F.
- In a small bowl, crumble the flour, sugar (granulated or brown sugar), cold butter, and cinnamon. A pastry cutter is helpful for this to get small pea-sized pieces, but it's not required and you can also use clean hands or a fork.
- Peel and slice the apples into thin slices. Add them to the baking pan. Sprinkle the apples with salt.
- Sprinkle the topping mix over the apples.
- Bake the apple crisp for about 40 minutes or until it's bubbly and golden brown. Serve warm with vanilla ice cream and a drizzle of caramel sauce. Enjoy!
Notes
- Make sure you're using cold butter or the crumb topping won't be crumbly, it'll be a dough batter.
- We recommend using 2-3 different varieties of tart baking apples when making apple crisp.
- You can cut the ingredients in half to make this in a 9x9" baking pan.
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