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Apple Crisp Without Oats

Apple crisp without oats with a cinnamon-scented apple filling and a sandy, golden flour-and-butter crumble topping. Bakes until the edges bubble and the crumble turns evenly crisp.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples Use large, 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.
  • 0.5 cup pecans or walnuts Roughly chopped (optional).
Serving
  • 1 vanilla ice cream Serve warm.

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Prepare and fill
  1. Preheat the oven to 375F and grease a 9x13 baking dish for easy release and even browning.
  2. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the greased dish in an even layer.
Make the flour crumble and assemble
  1. In a bowl, combine all-purpose flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt to form the dry crumble base.
  2. Cut the cold cubed unsalted butter into the dry mixture until it forms large sandy clumps for a crisp topping.
  3. Stir in the roughly chopped pecans or walnuts if using, then scatter the crumble evenly over the apples to cover the surface.
Bake, rest, and serve
  1. Bake at 375F for 40-45 minutes until the topping is golden and the filling is bubbling at the edges.
  2. Rest the apple crisp for 10 minutes so the filling thickens slightly and the topping sets before serving.
  3. Serve warm with vanilla ice cream.

Notes

For the crispiest crumble, use butter straight from the fridge and stop mixing once you have large sandy clumps (overworking makes it greasy). Store covered in the refrigerator up to 4 days; reheat individual portions in the oven or microwave. Freeze baked crisp up to 2 months; thaw overnight in the fridge and rewarm until hot. For a dairy-light swap, use a 1:1 cold plant-butter alternative for the crumble (texture may vary slightly).