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Apple Crisp Without Oats

Apple crisp without oats with a golden, sandy flour-and-butter crumble topping and a cinnamon apple filling that bubbles at the edges. Baked until crisp on top and tender underneath, then rested for easy slicing.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 6 apples 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)
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and grease a 9x13 baking dish. Keep the dish ready so the apple slices can go in right after tossing.
Make the apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated. Spread the apples in the greased baking dish in an even layer.
Make the flour crumble and assemble
  1. Combine all-purpose flour, both sugars, cinnamon, nutmeg, and salt, then cut in the cold butter until large sandy clumps form. If using, stir in the chopped pecans or walnuts.
  2. Scatter the crumble evenly over the apples, covering them as completely as possible. Aim for a uniform layer of clumps for a crisp top.
Bake, rest, and serve
  1. Bake at 375F for 40-45 minutes until the topping is golden and the filling bubbles at the edges. If the center looks underbaked, continue a few minutes until bubbling is consistent.
  2. Rest the apple crisp for 10 minutes before serving. This sets the filling so each scoop holds its shape.
  3. Serve warm with vanilla ice cream. Add a scoop on top right before eating.

Notes

Pro tip: cut the cold butter into the flour mixture until you see large sandy clumps—small powdery crumbs won’t crisp as well. Store covered in the refrigerator up to 4 days; reheat in a 325F oven until warmed through. Freezing is not recommended for the best crumble texture. For a dairy-free swap, use cold plant-based butter in place of unsalted butter and keep the rest the same.