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Apple Crisp Without Oats

Apple crisp without oats with a flour-based, buttery sandy crumble topping over a cinnamon apple filling that bubbles at the edges. Baked until golden, then rested briefly for a crisp, spoonable texture.
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Prep Time 15 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

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
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
  • 1 oven

Method
 

Preheat and prepare the dish
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Make sure the baking dish is coated so the filling and crumble release cleanly after baking.
Make the apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated, then spread them in the prepared dish.
  2. Arrange the apples in an even layer so the top bakes uniformly and bubbles appear across the surface.
Make the flour-based crumble
  1. Combine the flour, both sugars, cinnamon, nutmeg, and salt, then cut in the cold cubed butter until the mixture forms large sandy clumps.
  2. The crumble is ready when you can pinch it and it holds together in chunky pieces rather than turning smooth.
Assemble and bake
  1. If using nuts, stir them into the crumble, then scatter the crumble evenly over the apples.
  2. Bake for 40-45 minutes at 375°F until the topping is golden and the filling bubbles at the edges.
Rest and serve
  1. Rest the apple crisp for 10 minutes after baking so the juices thicken and the crumble stays crisp.
  2. Serve warm with vanilla ice cream.

Notes

Pro tip: cut the butter into the flour mixture just until you get large sandy clumps—overworking makes a denser topping. Store covered in the fridge for up to 4 days; reheat in a 325°F oven for 10-15 minutes to re-crisp. Freezing: yes, freeze baked portions up to 2 months and reheat from thawed or directly at 325°F. For a lighter option, use half the butter (and add 1-2 tbsp more flour to keep the crumble cohesive) while keeping the baking time the same.