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Apple Crisp Without Oats

Apple crisp without oats with a cinnamon apple filling and a buttery flour crumble. Baked at 375°F until the topping turns golden and the filling bubbles at the edges for a crisp, clumpy texture.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 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 large apples 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 cold unsalted butter, cubed
  • 0.5 cup pecans or walnuts, roughly chopped optional
  • vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat oven to 375°F and grease a 9x13 baking dish. Set up for baking so the apple filling goes in right after mixing.
  2. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated. Spread the coated apples in the greased dish in an even layer with no dry pockets.
Make crumble and bake
  1. Combine flour, both sugars, cinnamon, nutmeg, and salt in a bowl. Cut in cold butter until the mixture forms large sandy clumps.
  2. Stir in nuts if using, then scatter the crumble evenly over the apples. Aim for full coverage so the topping bakes crisp and golden.
  3. Bake for 40-45 minutes at 375°F until the topping is golden and the filling bubbles at the edges. If needed, rotate the dish once for even browning.
Rest and serve
  1. Rest the apple crisp for 10 minutes. Letting it set helps the filling thicken before slicing.
  2. Serve warm with vanilla ice cream. Add a scoop right before eating so the contrast stays creamy and crisp.

Notes

Pro tip: Use cold butter for the crumble and break up the mixture gently until you get large sandy clumps—smaller bits can bake up too fine. Store leftovers covered in the refrigerator for up to 4 days and reheat in a 325°F oven until warmed through; freeze baked leftovers for up to 2 months. For a dietary swap, substitute unsalted plant-based butter for the cold butter to keep the crumble texture while remaining dairy-free.