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Apple Crisp Without Oats

Apple crisp without oats featuring a cinnamon apple filling and a flour-and-butter crumble topping with crisp, sandy clumps. Bakes until the filling bubbles at the edges and the top turns uniformly golden.
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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 apples
  • 0.333 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)
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and make apple filling
  1. Preheat your oven to 375F, then grease a 9x13 baking dish. This ensures the dish is ready for the apples the moment you start layering.
  2. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the greased dish. The apples should look evenly coated with the dry spices and thickening mixture.
Make crumble and bake
  1. Combine all-purpose flour, both sugars, cinnamon, nutmeg, and salt in a bowl, then cut in the cold butter until the mixture forms large sandy clumps. The crumbs should hold together when pinched.
  2. Stir in pecans or walnuts if using, then scatter the crumble evenly over the apples. Make sure the topping covers the surface in an even layer.
  3. Bake for 40-45 minutes at 375F until the topping is golden and the filling is bubbling at the edges. You should see active bubbling around the perimeter as the filling thickens.
Rest and serve
  1. Rest the apple crisp for 10 minutes at room temperature before serving. This lets the juices set so slices hold their shape.
  2. Serve warm with vanilla ice cream. Add it right before eating for the contrast of creamy and crisp topping.

Notes

To keep the crumble from turning into fine powder, cut the cold butter into the flour mixture until you get larger sandy clumps, not a smooth dough. Refrigerate leftovers in an airtight container for up to 4 days; reheat portions in a 350F oven for 10-15 minutes to re-crisp the topping. Freezing is not recommended for best texture. If you want a dairy-free version, use a plant-based butter stick that is labeled as baking-friendly.