✔ Updated · fixed card, crumble ratio + best apples
My apple crisp without oats swaps the usual oat topping for a buttery flour, sugar and butter crumble that bakes up golden and crisp. It needs just eight ingredients and about 20 minutes of prep.
At a glance
The one tip that matters: Use cold butter and stop mixing while the crumble still has pea-size clumps. Those clumps are what bake into a crisp, crunchy topping.
Why You'll Love This Apple Crisp
- No oats needed, just pantry flour, sugar and butter.
- A crisp, buttery top over soft cinnamon apples.
- Easy to scale and great for fall gatherings.
What You Need
Exact amounts are in the recipe card below.
- Baking apples: firm apples such as Granny Smith, Honeycrisp or Braeburn.
- Sugar and cinnamon: sweeten and spice the filling.
- Apple cider or water: helps create a light, syrupy sauce as the apples bake.
- Flour, sugar and salt: the base of the oat-free crumble.
- Cold butter: makes the topping rich, golden and crisp.
Best Apples for Apple Crisp
Choose firm apples so the filling stays in slices rather than turning to applesauce. A mix of tart and sweet varieties tastes best, and my go-to is Granny Smith with Honeycrisp.
| Apple | Flavor | Texture after baking |
|---|---|---|
| Granny Smith | Tart | Holds its shape well |
| Honeycrisp | Sweet-tart and juicy | Holds its shape |
| Braeburn | Sweet and spicy | Firm |
| Pink Lady | Tart-sweet | Firm |
| Golden Delicious | Mild and sweet | Softer; mix with a tart apple |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Mix your apples. Combine tart Granny Smith with sweeter Honeycrisp, Braeburn or Pink Lady for the best flavor and slices that hold their shape. I grab whatever looks crisp at the farm stand.
- Slice evenly. Uniform 1/4-inch slices cook through at the same time with no crunchy pieces.
- Keep the butter cold. Warm butter makes a pasty topping. If the crumble gets soft, chill it for 10 minutes before baking.
- Bake until it bubbles. The juices need to bubble thickly at the edges, which is how you know the filling has thickened.
- Let it rest. A 15 to 20 minute rest lets the juices set, so servings hold together.
Easy Apple Crisp Without Oats
8
servings20
minutes45
minutes1
hour5
minutesAn easy apple crisp without oats: sliced apples tossed with sugar, cinnamon and a splash of cider, covered with a buttery crumble of flour, sugar, salt and cold butter, and baked at 375°F until golden and bubbling.
Ingredients
- For the Apple Filling
8 medium baking apples (about 3 1/2 lb), such as Granny Smith and Honeycrisp
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup apple cider or water
- For the Crumble Topping
1 1/2 cups all-purpose flour
1 cup granulated sugar (or half light brown sugar)
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cubed
Directions
- Make the Filling
- Preheat the oven to 375°F and butter a 9×13-inch baking dish.
- Peel and core the apples and cut them into 1/4-inch slices, about 10 cups.
- Put the apples in the baking dish, sprinkle with 1/2 cup sugar and the cinnamon, pour over the cider or water and toss until evenly coated. Spread them out in an even layer.
- Top and Bake
- In a bowl, whisk together the flour, 1 cup sugar and salt. Add the cold butter and cut it in with a pastry blender or rub it in with your fingertips until the mixture looks like coarse crumbs, with some pea-size clumps.
- Scatter the crumble evenly over the apples, right to the edges. Do not press it down.
- Bake for 45 to 50 minutes, until the topping is deep golden and the juices are bubbling thickly around the edges. If the top browns too fast, cover loosely with foil.
- Cool for 15 to 20 minutes so the juices thicken, then serve warm with vanilla ice cream or whipped cream.
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Variations
- Nutty topping: add 1/2 cup chopped pecans or walnuts to the crumble.
- Brown sugar crumble: use half light brown sugar in the topping for a caramel flavor.
- Extra spice: add 1/4 teaspoon each of nutmeg and ginger to the apples.
- Gluten-free: use a 1:1 gluten-free baking flour blend in the topping.
See Also: Cracker Barrel Fried Apples
See Also: Canned Apple Pie Filling
See Also: Mary Berry Apple Crumble
Frequently Asked Questions
What can I use instead of oats in apple crisp?
A simple crumble of all-purpose flour, sugar, salt and cold butter makes a crisp, buttery topping with no oats. For extra crunch, add 1/2 cup of chopped pecans or walnuts, or replace a little of the flour with almond flour or crushed graham crackers.
What is the difference between apple crisp and apple crumble?
Traditionally, an apple crisp has oats or nuts in its topping, while a crumble uses a streusel of flour, butter and sugar. Today the names are used almost interchangeably, so this oat-free version is technically closer to a crumble, but most people still call it apple crisp.
What are the best apples for apple crisp?
Firm apples that hold their shape are best. Granny Smith adds tartness, while Honeycrisp, Braeburn, Jonagold and Pink Lady add sweetness. A mix of tart and sweet apples gives the best flavor. Avoid soft apples like Red Delicious, which turn mushy.
Can I make apple crisp without oats ahead of time?
Yes, and I often do for Sunday dinner. Assemble it, cover and refrigerate for up to 1 day, then bake straight from the fridge, adding 5 to 10 minutes. You can also bake it a day ahead and reheat at 350°F for 15 to 20 minutes to re-crisp the topping.
How do I store leftover apple crisp?
Cover it and keep it at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven at 350°F until warm so the topping crisps again. You can also freeze it, well wrapped, for up to 3 months.
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