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Apple Crisp Without Oats

Apple crisp without oats with a cinnamon-spiced apple filling and a flour-and-butter crumble topping that turns sandy-golden and crisp in the oven. Bakes until the filling bubbles at the edges, then rests so the juices thicken for easy spoonable servings.
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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 large, peeled and sliced
  • 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)
  • vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep & preheat
  1. Preheat the oven to 375F, then grease a 9x13 baking dish so the apple crisp releases easily.
Make the apple filling
  1. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated, then spread the apples in the baking dish.
Assemble the crumble topping
  1. Combine all-purpose flour, both sugars, cinnamon, nutmeg, and salt, then cut in cold cubed butter until the mixture forms large sandy clumps.
Add nuts & bake
  1. Stir in pecans or walnuts if using, scatter the crumble evenly over the apples, and bake for 40-45 minutes until the topping is golden and the filling bubbles at the edges.
Rest & serve
  1. Rest the apple crisp for 10 minutes so the filling thickens slightly, then serve warm with vanilla ice cream.

Notes

For the crispiest, clump-y topping, keep the butter cold and avoid overmixing once the sandy texture forms. Store covered in the refrigerator for up to 4 days; reheat individual portions at 350F until warmed through. Freezing is not recommended for best crumble texture. For a lower-sugar swap, reduce the granulated sugar in the filling and crumble by 1-2 tbsp total and add an extra pinch of cinnamon for balance.