This easy apple crisp is an old-fashioned favorite made just like my mom used to make it, with tender apples and a buttery crumb topping. No oats, simple ingredients and perfect served warm with a scoop of vanilla ice cream.
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This easy apple crisp is a timeless, old-fashioned dessert that never goes out of style. It has all the flavors of baked apples and a buttery crumb topping, but it’s much easier to make than apple pie, making it perfect for a simple homemade treat during fall.
If you enjoy classic apple desserts, you’ll also love my apple crumb cake, another favorite with tender apples and a soft crumb. This apple crisp is made without oats, giving it a traditional texture that lets the apples shine.
Why You’ll Love This Apple Crisp without Oats
- Classic fall flavors:Â Warm cinnamon, brown sugar, and baked apples come together for a cozy, comforting flavor that feels right at home during the fall season.
- Traditional crumb topping:Â This apple crisp is made without oats, giving it a buttery, old-fashioned topping that bakes up tender and lightly crisp.
Ingredient Notes
- Apples:Â I usually use Gala apples, which bake up tender and slightly sweet. If you prefer a more tart flavor, you can swap in Granny Smith or use a mix of sweet and tart apples.
- Brown sugar:Â Adds warmth and depth to both the apple filling and the crumb topping.
- Cinnamon:Â Adds classic fall flavor without overpowering the apples.
- Butter:Â Softened butter creates a tender, crumbly topping. If using unsalted butter, add a small pinch of salt to balance the sweetness.
- Flour:Â Forms the base of the crumb topping. Since this apple crisp is made without oats, the flour helps create a traditional, melt-in-your-mouth texture.
- Lemon juice:Â Brightens the apples and helps prevent browning as you slice.
- Cornstarch (optional):Â Use a small amount if you prefer a thicker apple filling, though the crisp is delicious without it.
How to Make Easy Apple Crisp
To start, preheat your oven and lightly butter an 8 inch baking dish. As you peel and slice the apples, toss them with a little lemon juice to keep them from browning, then gently mix in the cinnamon and brown sugar until everything is evenly coated.
Next, make the crumb topping by combining the flour, brown sugar, cinnamon, and salt. Add the softened butter and mix until large, soft crumbs form. The topping should look rustic and slightly clumpy, not smooth, so no need to overmix.
Spread the apple mixture evenly into the prepared pan, then sprinkle the crumb topping over the apples. The dish will look quite full at first, but the apples will soften and settle as they bake.
Bake until the apples are tender and the topping is lightly golden. Let the apple crisp cool for a few minutes before serving so the juices can set, then enjoy warm, especially with a scoop of vanilla ice cream.
recipe tips
- Adjust the sweetness if needed: If your apples are very sweet, reduce the brown sugar slightly so the filling doesn’t become overly sweet.
- Expect a full pan: The pan will be very full before baking, but the apples settle as it bakes. Don’t press down on the topping or you’ll lose the crumbles
- Check for doneness:Â The crisp is ready when the no-oat topping is lightly golden and the apples are tender when pierced with a toothpick.
- Let it rest before serving: Allow the apple crisp to cool for 10–15 minutes so the juices can thicken before serving.
Variations
- Add nuts to the topping: For extra crunch, stir chopped walnuts or pecans into the crumb topping, similar to the nutty topping used in my apple pie bars.
- Try other fruits:Â This recipe works well with other fruits like blueberries, peaches, or plums. Use firm but ripe fruit so the filling holds its shape as it bakes.
- Warm spice twist:Â Add a pinch of nutmeg or apple pie spice along with the cinnamon for extra warmth and fall flavor.
This apple crisp made without oats is proof that you don’t need them to create a perfectly golden, buttery topping. With its tender cinnamon-spiced apples and crisp, crumbly crust, it’s a simple dessert that feels both comforting and timeless. Serve it warm with a scoop of vanilla ice cream or a drizzle of cream, and enjoy every cozy, old-fashioned bite. Enjoy!
FOR THE CRUMB MIXTURE
- ½ cup all purpose flour
- ½ cup brown sugar (packed)
- ¼ cup butter (softened)*
- ½ teaspoon ground cinnamon
- 1 pinch salt
*If you use unsalted butter then add ¼ teaspoon of salt.
FOR THE APPLE MIXTURE
- 5 large apples (peeled, cored and thinly sliced)
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- 2-3 tablespoons brown sugar*
- 1 -1½ tablespoons corn starch**
*If your apples are sweet you may want to add only a tablespoon of sugar.
**If you want a thicker sauce then add a little corn starch. I did not add any to my apple crisp.
FOR THE CRUMB MIXTURE
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In a small bowl whisk together the flour, brown sugar, cinnamon and salt. Add the softened butter and combine to form large crumbs. Set aside.
FOR THE APPLE MIXTURE
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In a large bowl add the apples as you slice them and drizzle a little of the lemon juice on them, mix to combine as you slice, (this keeps them from turning brown). Then add the cinnamon, brown sugar and corn starch if using, and gently combine well.
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In the prepared baking pan add the apple mixture and top with the crumb topping. The pan will be very full but don’t worry as the apples bake the mixture will flatten. Bake for approximately 45-60 minutes or until the apples are tender (using a toothpick).Let it cool for about 15 minutes then serve with a scoop of vanilla ice cream! Enjoy!
How to store the apple crisp?
The Apple crisp can be kept at room temperature for a day, after that it should be covered well and refrigerated. It will keep for up to a week in the refrigerator. The topping can be made in advance and stored in the fridge for up to 3 days or placed in a freezer safe bag or container and stored in the freezer for up to a month.
How to reheat it?
The crisp can be reheated in either a low oven for about 15 minutes or in the microwave.
Calories: 291kcal | Carbohydrates: 57g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 82mg | Potassium: 234mg | Fiber: 5g | Sugar: 41g | Vitamin A: 337IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg
Updated from October 2, 2020.
Recipe FAQs
Apple crisp can be kept at room temperature for up to one day. After that, cover it well and store it in the refrigerator, where it will keep for up to one week. The crumb topping can be made ahead and stored in the refrigerator for up to 3 days, or frozen in a freezer-safe container for up to one month.
Reheat apple crisp in a low oven for about 15 minutes, or warm individual portions in the microwave until heated through.
Choose apples that hold their shape and don’t become mushy when baked. Great options include Northern Spy, Jonagold, Pink Lady, Gala, Granny Smith, Honeycrisp, and Golden Delicious. Avoid softer apples like Macintosh, which tend to break down when baked.
Peeling the apples is optional. Leaving the peel on adds texture, while peeling gives the filling a softer, more traditional texture.
If you prefer a thicker apple filling, add 1 to 1½ tablespoons of cornstarch to the sliced apples before baking. I don’t usually find this apple crisp watery, but it’s an easy adjustment if you like a thicker sauce.
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