Introduction
There’s nothing quite like the scent of bubbling apples and cinnamon filling up your kitchen – it’s one of those smells that instantly makes everything feel cozier. The first time I made this easy apple crisp recipe without oats, it was honestly a happy accident (I’d run out of oats and didn’t feel like braving the grocery store). I remember standing in my kitchen, staring at my pantry, and thinking, “Let’s just see what happens if I use a classic crumble topping instead.” Spoiler alert: it worked way better than I expected, and now I actually prefer it this way!
This apple crisp is all about simple, familiar ingredients. It’s the kind of dessert that feels like a warm hug on a chilly night, but it’s also fancy enough for holiday gatherings or Sunday dinners. You don’t need any complicated steps or weird equipment—just a handful of pantry staples, some apples, and a bit of patience while it bakes to golden perfection.
I’ve tested this recipe a bunch of times (probably more than I should admit), and every batch turns out with that perfect balance of tender, juicy apples and a buttery, crumbly topping. If you’re looking for an apple crisp recipe without oats that’s easy, delicious, and guaranteed to please a crowd, you’re in the right place. You’ll love how quickly it comes together, and I promise you won’t miss the oats at all.
Whether you’re a seasoned home baker or just starting out, this recipe is foolproof. It’s great for busy families, for anyone with oat allergies, or for those moments when you want a comforting dessert without spending hours in the kitchen. As someone who’s made plenty of crisps and cobblers over the years, trust me—this is one you’ll come back to again and again.
Why You’ll Love This Recipe
- Super Simple & Fast: Comes together in about 15 minutes, then bakes while you relax. No fussy steps, no special techniques—just mix, layer, and bake!
- No Oats Needed: Perfect for those with oat allergies or if your pantry is running low. The classic crumble texture is buttery, crunchy, and melts in your mouth.
- Everyday Ingredients: You probably already have everything you need—apples, flour, sugar, butter, cinnamon. No need for an extra grocery trip.
- Perfect for Any Occasion: This easy apple crisp without oats works for cozy weeknights, festive holidays, or even brunch (I’ve totally eaten leftovers for breakfast—no shame).
- Crowd-Pleaser: Kids and adults both love it. It’s one of those desserts that disappears fast at potlucks and family dinners.
- Unbeatable Flavor: The apples get soft and jammy, the topping is golden and crisp, and every bite is sweet, tart, and warm with cinnamon.
Honestly, what sets this apple crisp recipe without oats apart is the topping. By skipping the oats, you get a richer, more decadent crumble that stays crisp for days (if it lasts that long). I always use a mix of tart and sweet apples for extra flavor depth, and a hint of lemon brightens everything up. Plus, it’s incredibly forgiving—you can tweak the sugar, add nuts, or swap spices depending on your mood.
This is the kind of dessert that makes you close your eyes after the first bite. It’s comfort food, but made a little lighter, a little faster, and still totally satisfying. Whether you’re looking to impress guests or just treat yourself, this crisp delivers every time. I’ve served it at birthdays and quiet Sunday suppers, and it’s always a hit!
So if you want a dessert that’s easy, nostalgic, and sure to become a family favorite, give this apple crisp recipe a try. You’ll be surprised at how delicious it is—oats or no oats.
Ingredients Needed
This recipe keeps things straightforward—just a handful of ingredients you’ve probably got on hand. Each one plays a part in making the apples tender and the topping perfectly crumbly. Here’s what you’ll need for your easy apple crisp recipe without oats:
- For the apple filling:
- 6 cups apples, peeled, cored, and sliced (about 5-6 medium apples; Granny Smith, Honeycrisp, or Fuji work great)
- 2 tablespoons granulated sugar (adds a touch of sweetness)
- 1 tablespoon lemon juice (brightens the flavor and keeps apples from browning)
- 1 teaspoon ground cinnamon (for warmth and classic apple pie vibes)
- 1/4 teaspoon ground nutmeg (optional, but I love the extra depth)
- 2 teaspoons cornstarch (helps thicken the juices; you could sub with arrowroot powder)
- For the crumble topping (no oats):
- 1 cup all-purpose flour (120g; you can use a gluten-free blend if needed)
- 1/2 cup granulated sugar (100g; for sweet crunch)
- 1/2 cup light brown sugar (100g; adds flavor and color)
- 1/2 cup unsalted butter, cold and cubed (115g; cold butter makes the topping extra crispy)
- 1/4 teaspoon salt (balances out the sweetness)
- 1/2 teaspoon ground cinnamon (optional, for cinnamon lovers)
- 1/2 cup chopped pecans or walnuts (optional, adds crunch and flavor)
Ingredient Notes & Substitutions:
- If you’re gluten-free, swap the flour for your favorite blend (I like Bob’s Red Mill 1:1).
- No nuts? Leave them out, or try sunflower seeds for a nut-free crunch.
- Cornstarch can be replaced with tapioca starch or even a tablespoon of flour if you’re in a pinch.
- If you like things less sweet, cut the sugar back by 2 tablespoons in the filling or the topping.
<liApple choice: I usually mix Granny Smith with Honeycrisp for tart-sweet balance, but any firm apples work.
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Honestly, this recipe is forgiving. As long as you have apples, flour, sugar, and butter, you’ll end up with something delicious. I’ve even swapped in pears during the winter—works like a charm!
Equipment Needed
- 9×13-inch baking dish (or an 8×8-inch for thicker crisp; glass or ceramic works best)
- Large mixing bowl (for tossing apples and mixing the topping)
- Pastry cutter or fork (to work the butter into the dry ingredients—two knives do the trick if you’re old-school!)
- Measuring cups and spoons (for accuracy, especially with the topping)
- Cutting board and sharp knife (peeling and slicing apples is easier with a good knife)
- Peeler (optional, but makes prepping apples way faster)
If you don’t have a pastry cutter, I’ve used my hands—just work quickly so the butter stays cold. For the baking dish, I’ve tried metal pans but glass gives a more even bake. If you’re using a smaller pan, keep an eye on the baking time since the topping may brown faster.
Budget tip: Thrift stores are goldmines for sturdy baking dishes and mixing bowls. I’ve had my favorite Pyrex for years, and it’s still going strong!
Just remember, a good knife and cold butter are your best friends for this recipe. Clean-up is a breeze, too!
Preparation Method
- Preheat your oven to 350°F (175°C). Grease your baking dish lightly with butter or nonstick spray.
- Prepare the apples: Peel, core, and slice 6 cups of apples (about 5-6 medium). I aim for 1/4-inch thick slices—this helps them cook evenly.
- Toss the filling: In a large bowl, combine apple slices, 2 tablespoons sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg (if using), and 2 teaspoons cornstarch. Stir until apples are evenly coated. The mix should smell sweet and spicy—if it looks too juicy, don’t worry, it’ll thicken as it bakes.
- Layer the apples: Pour the apple mixture into your greased baking dish and spread evenly. Press down gently to pack the apples—this helps create that juicy base.
- Make the crumble topping: In a separate bowl, whisk together 1 cup flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add cold, cubed butter (1/2 cup) and use a pastry cutter, fork, or your fingers to blend until the mixture resembles coarse crumbs. Add 1/2 cup chopped nuts if using. The topping should hold together when pinched but still be slightly sandy.
- Top the apples: Sprinkle the crumble evenly over the apples, covering all the fruit. Don’t press it down—just let it sit loosely so it crisps up.
- Bake: Place the dish on the center rack and bake for 40-50 minutes, until the apples are bubbly and the topping is golden brown. If the top browns too quickly, tent with foil after 30 minutes. You’ll know it’s done when the edges are bubbling and the kitchen smells amazing.
- Cool slightly: Let the crisp rest for 15-20 minutes before serving. This helps the juices set and keeps the topping crunchy.
Troubleshooting Tips: If your topping isn’t browning, bump the oven up to 375°F for the last 10 minutes. If the apples seem too firm, bake another 5-10 minutes. For extra crunch, broil for 1-2 minutes—but watch closely!
Personal tip: I prep the apples while the oven heats. If you’re short on time, slice the apples the night before and chill them in the fridge with lemon juice.
Every time I make this, I check for thick, bubbly edges and a crisp topping. If you see a lot of liquid, let it cool a bit longer—it will thicken up. Serve warm and enjoy!
Cooking Tips & Techniques
After baking a ton of apple crisps, I’ve learned some tricks that make this recipe foolproof. Here’s what works for me (and what I wish I knew sooner):
- Keep your butter cold: Don’t let the butter soften too much when mixing the topping. Cold butter creates those irresistible crunchy bits on top.
- Mix apples evenly: Make sure the apple slices are coated with sugar, spices, and cornstarch—this helps the filling thicken and prevents dry spots.
- Don’t overwork the topping: Stop mixing as soon as you see pea-sized crumbs. If you go too far, the topping can get dense instead of light and crisp.
- Choose the right apples: Mix tart and sweet varieties for depth. Granny Smith apples hold their shape, while Honeycrisp adds sweetness.
- Bake on a middle rack: This helps the crisp cook evenly without burning the topping before the apples soften.
- Test for doneness: Look for bubbling edges and a deep golden topping. If you poke a fork into the apples, they should be tender but not mushy.
- Timing and multitasking: While the crisp bakes, whip up some homemade whipped cream or prep coffee. It’s a great way to make dessert extra special.
- Common mistakes: Using soft apples (like Red Delicious) can make the filling mushy. Skipping the cornstarch means a runny crisp—trust me, I’ve made that mistake!
- Consistency tip: If you want a thicker topping, use a smaller dish. For thinner topping and more apples, use a larger baking pan.
I once forgot the lemon juice, and the crisp tasted flat—always add it for brightness. And don’t be shy with the cinnamon! It’s hard to overdo in an apple crisp. If you want extra crunch, sprinkle turbinado sugar on top before baking.
Variations & Adaptations
One of the best parts about this easy apple crisp recipe without oats is how flexible it is. Here are some fun ways to change it up:
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve used King Arthur’s and Bob’s Red Mill—both worked perfectly!
- Nut-free: Omit nuts or use seeds like pumpkin or sunflower for crunch.
- Dairy-free: Use vegan butter or solid coconut oil instead of regular butter. The topping will be a bit different but still tasty.
- Seasonal swaps: Try mixing in pears or plums for a fall twist, or add cranberries for tartness.
- Flavor boosts: Stir in orange zest or a splash of vanilla to the apple filling for something special.
- Different baking methods: Make mini crisps by dividing into ramekins (reduce baking time by 10 minutes). Or cook in a cast-iron skillet for a rustic look—just watch the edges for burning.
- Personal twist: I sometimes add chopped dried apricots to the filling for a chewy, tangy bite. It’s a little unconventional, but my family loves it!
If you want an extra rich topping, mix in 1-2 tablespoons of cream cheese with the butter. For a lower sugar version, halve the sugar in both the filling and topping. There’s really no wrong way to customize this apple crisp—just use what you have and enjoy the results!
Serving & Storage Suggestions
This easy apple crisp without oats is best served warm, right out of the oven. I love to scoop it into bowls and top with a big dollop of vanilla ice cream or homemade whipped cream—seriously, it’s the dream dessert combo.
- Serving temperature: Warm is ideal, but room temp works if you’re serving a crowd. If you’re feeling fancy, sprinkle a little cinnamon or nutmeg on top before serving.
- Pairings: Serve with hot apple cider, coffee, or even a scoop of cinnamon ice cream. It’s amazing for brunch with yogurt on the side, too.
- Storage: Cover leftovers tightly and refrigerate for up to 4 days. The crisp topping stays crunchy—just reheat in the oven at 350°F (175°C) for 10-15 minutes to revive it. Microwaving works, but the topping softens a bit.
- Freezing: You can freeze baked apple crisp for up to 2 months. Thaw overnight in the fridge and warm, uncovered, in the oven until heated through.
- Flavor development: The flavors deepen as it sits—leftovers taste even better the next day. Sometimes I sneak a piece for breakfast with coffee (no regrets).
If you’re making it for a party, bake ahead and reheat before serving. I’ve also doubled the recipe for big gatherings—just use two pans and rotate halfway through baking.
Nutritional Information & Benefits
Here’s a rough breakdown per serving (based on 8 servings):
- Calories: ~310
- Fat: 12g
- Carbohydrates: 48g
- Protein: 2g
- Fiber: 3g
- Sugar: 32g
Health perks: Apples are packed with fiber, vitamin C, and antioxidants. By skipping oats, you’re making this dessert accessible for those with oat intolerance or allergies. If you opt for nuts, you’ll get a boost of healthy fats and extra protein.
Dietary notes: This crisp is vegetarian, and easily made gluten-free or dairy-free with simple swaps. Allergens include wheat, dairy, and nuts (if used), so adjust accordingly.
I love that this dessert isn’t just tasty—it’s a way to sneak in some fruit and fiber while treating yourself. Moderation is key, but a warm bowl of apple crisp is good for the soul.
Conclusion
If you’re searching for the ultimate easy apple crisp recipe without oats, you’ve found it. The simple ingredients and classic techniques mean you get a dessert that’s fuss-free, full of flavor, and perfect for sharing. I love how customizable it is—whether you’re gluten-free, dairy-free, or just out of oats, you can make it work.
My favorite thing about this recipe is how it brings people together. There’s something magical about the smell of apples and cinnamon wafting through the house. It’s nostalgic, comforting, and always a crowd-pleaser.
I hope you’ll give this apple crisp a try and make it your own. Share your tweaks, leave a comment below, or tag me if you post your creation online—I’d love to see how you make it yours! Happy baking, and may your kitchen always smell this good.
Now, go grab some apples and let’s get crisping!
FAQs
Can I make this apple crisp ahead of time?
Yes! Prep the apple filling and topping separately, assemble, and refrigerate up to one day in advance. Bake when ready to serve.
What are the best apples for apple crisp?
I like to use a mix of Granny Smith and Honeycrisp for sweet-tart balance. Any firm apple works—just avoid mushy varieties like Red Delicious.
Can I freeze apple crisp?
Absolutely! Bake, cool completely, then cover tightly and freeze up to 2 months. Thaw in the fridge and reheat in the oven.
How do I make it gluten-free?
Simply swap the all-purpose flour for a gluten-free 1:1 blend. Everything else stays the same—easy!
Can I add oats if I want?
Of course! If you miss the oat texture, replace 1/3 cup of flour with rolled oats in the topping. But honestly, the oat-free version is just as good.
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Easy Apple Crisp Recipe Without Oats
- Total Time: 55-65 minutes
- Yield: 8 servings 1x
Description
This easy apple crisp recipe skips the oats for a classic, buttery crumble topping over tender, cinnamon-spiced apples. It’s a cozy, crowd-pleasing dessert that comes together quickly with simple pantry ingredients.
Ingredients
- 6 cups apples, peeled, cored, and sliced (about 5–6 medium apples; Granny Smith, Honeycrisp, or Fuji)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 2 teaspoons cornstarch
- 1 cup all-purpose flour (or gluten-free blend)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
- Peel, core, and slice 6 cups of apples (about 5-6 medium) into 1/4-inch thick slices.
- In a large bowl, combine apple slices, 2 tablespoons sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg (if using), and 2 teaspoons cornstarch. Stir until apples are evenly coated.
- Pour the apple mixture into the greased baking dish and spread evenly. Press down gently to pack the apples.
- In a separate bowl, whisk together 1 cup flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add cold, cubed butter and use a pastry cutter, fork, or your fingers to blend until the mixture resembles coarse crumbs. Add 1/2 cup chopped nuts if using.
- Sprinkle the crumble evenly over the apples, covering all the fruit. Do not press down.
- Bake on the center rack for 40-50 minutes, until the apples are bubbly and the topping is golden brown. If the top browns too quickly, tent with foil after 30 minutes.
- Let the crisp rest for 15-20 minutes before serving to allow the juices to set and the topping to stay crunchy.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. Omit nuts for nut-free or use seeds for crunch. Keep butter cold for a crisp topping. Mix tart and sweet apples for best flavor. If topping isn’t browning, increase oven to 375°F for last 10 minutes. Serve warm with ice cream or whipped cream. Leftovers keep well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (about 1 cup)
- Calories: 310
- Sugar: 32
- Sodium: 120
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 48
- Fiber: 3
- Protein: 2
Keywords: apple crisp, no oats, easy dessert, fall baking, apple crumble, oat-free, homemade apple crisp, classic dessert, crowd-pleaser, comfort food
