Apple Crisp Recipe Without Oats
A warm apple crisp is always a comfort, and this version—made without oats—lets the apples shine. This recipe is a mix of tart green apples and sweet red ones creates the perfect balance, all tucked beneath a buttery, nutty topping that bakes into a golden, irresistible crunch. Simple, classic, and just right for any cozy gathering.
You don’t need oats to make an amazing apple crisp, which is why we love our simple Apple Crisp without oats, so flavorful. The crumble topping is so delicious that you’ll never miss the oats! Easy to make and so good with a scoop of vanilla ice cream, this tasty apple dessert is always a big hit!
Apple Crisp without Oats
When I need a quick dessert for company – this is the recipe I always make. The best way to serve an apple crisp without oats is to lean into its buttery, tender crumble and let the warm apples take center stage. Here’s a simple, beautiful approach:
Serve it warm — just out of the oven or reheated slightly so the juices are bubbly and the topping is crisp.
Scoop, don’t slice — the rustic crumble is meant to be spooned into bowls.
Add something cool and creamy — vanilla ice cream is classic, but whipped cream or a dollop of crème fraîche also pairs beautifully.
Finish with a touch of texture — a sprinkle of chopped toasted nuts or an extra tiny crumble over the top can add a lovely contrast.
Why I love this recipe
- I love the flavor and texture of Granny Smith apples, but I can mix and match the red apples using whatever I have on hand.
- It’s made in a 9×13 baking dish, so there’s plenty of Apple Crisp to go around!
- It smells so delicious, and can be baked while we’re enjoying dinner so that it’s ready in time for dessert–perfect for a dinner party!
Ingredients to make a simple Apple Crisp without Oats
- Granny Smith apples – About 2 apples.
- Red apples – Honeycrisp, Pink Lady, Gala, etc.
- Lemon juice – Freshly squeezed.
- Ginger – Fresh ginger; grated.
- Ground cinnamon
- Brown sugar
- All-purpose flour
- Salt and pepper
- Dark brown sugar
- Ground cardamom
- Ground nutmeg
- Unsalted butter – Cold.
- Pecans – Toasted and chopped.
How to make an Apple Crisp
- Preheat your oven to 375-F and spray a 9×13-inch baking dish with nonstick cooking spray or grease it with butter. Set this aside.
- Core and slice the apples into ½-¾ inch thick slices and place them in a large bowl.
- Add the lemon juice, grated ginger, ground cinnamon, brown sugar, all-purpose flour, and salt to the bowl and toss gently to coat the apples in the mixture. Transfer the apple mixture to the prepared baking dish.
- Combine the dark brown sugar, remaining flour, remaining ground cinnamon, ground nutmeg, salt, and pepper with the cold butter pieces. Use your hands to smear the butter pieces into the flour until the butter is starting to clump together with the flour. The butter pieces should be fairly flat but not too small.
- Add the pecan pieces to the flour and butter mixture and toss to coat. The mixture should be a little dry and crumbly but should hold together when squeezed into a ball.
- Sprinkle the crumble topping evenly over the top of the apples.
- Bake for 35-45 minutes until the topping is golden brown and the juices from the apples are bubbling around the edges. Remove from the oven and let sit for 10 minutes before serving.
- Serve with vanilla ice cream, and dig in!
Sandy’s Tips and Substitutions:
- Apple varieties: Granny Smith apples have a tart flavor. Balance that with a few red apples that are a bit sweeter. Good choices include Honeycrisp, Pink Lady, Gala, Fuji, or even Red Delicious.
- You can use cornstarch on the apple mixture instead of flour.
- Play around with the spices – come up with your favorite mix. We love cardamom but not everyone does.
- Gluten Free: Use Gluten Free flour for a gluten-free recipe. We buy Trader Joe’s brand.
- Make it jucier: For a jammier apple crisp, cut the apples thinner.
- Make it chunkier: For a more toothsome, chunkier consistency, keep the apples on the thicker side.
- Healthy version with the peel on: Peeling the apples is optional. I like the color and texture of the apples, but you can peel them if you prefer.
- Storage: Store any leftover no-oats Apple Crisp in the fridge for 3-4 days and reheat it in the microwave or in a low oven. Your topping may become less crisp, but it’ll still be delicious!
Serving
Serve this homemade Apple Crisp recipe with your favorite ice cream or gelato. I love this dessert after a meal of Pulled Pork Sliders (apples and pork are a great combination!) or even a festive pick (for Thanksgiving) like my favorite apple cider-brined roasted turkey.
Check out these awesome apple desserts while you are here:
- Apple Cake with Custard
- Frosted Apple Bars
- Apple Fritter Bites
- Rusted Apple Galette
- Apple Cider Muffins
- Easy Apple Charlotte
Get the Recipe:
Apple Crisp Recipe Without Oats
Ingredients
Apple Filling:
- 2 Granny Smith apples, sliced ½’’-¾’’ thick
- 3 Red sweet apples, sliced ½’’-¾’’ thick
- honey crisp, pink lady, etc.
- 1 Tbsp. freshly squeezed lemon juice
- 2 tsp. fresh ginger, grated (or ½ tsp dried ginger)
- 1 tsp. cinnamon
- ⅓ c brown sugar
- 2 Tbsp. flour or cornstarch
- a pinch of salt
Topping:
- ¾ cup dark brown sugar
- ¾ cups all-purpose flour
- ½ tsp. cinnamon
- ½ tsp. cardamom
- ⅛ tsp. fresh ground nutmeg
- ¼ tsp. black pepper
- 2 tsp. vanilla extract, optional
- ½ tsp. kosher salt
- ½ cup unsalted butter, cut into small pieces, cold
- ⅓ cup roughly chopped pecans
- Vanilla ice cream or gelato to serve
Equipment
Instructions
- Preheat the oven to 375. Prepare a 9×13 casserole dish with cooking spray or butter.
- Core and slice the apples into ½’’-¾'' thick pieces and place into a large bowl. Add the lemon juice, ginger, cinnamon, brown sugar, cornstarch and salt over the apples and gently toss to coat—mix until evenly distributed then transfer to the prepared baking dish.
Make the topping:
- Stir together the dark brown sugar, flour, cinnamon, cardamom, nutmeg, black pepper, and salt with the chilled butter pieces. Mix together using your hands to smear the butter pieces into the flour until flattened and starting to clump together. Add the pecans and toss to combine—the topping should be a little dry and crumbly but hold together a little when squeezed in the palm of the hand.
- Evenly sprinkle the topping over the apples.
- Bake for 35-45 minutes until the topping is golden brown and the juices from the apples are just bubbling around the edges. Remove from the oven and allow to rest for 10 minutes. Serve with vanilla ice cream or whipped cream.
Notes
-A thinner cut apple will make the crisp more jammy and soft.
-If the apples are cut thinner, the cook time will likely be a little less.
-Use a mix of Granny smith (green) and red apples for flavor.
-Peeling the apples is optional, I like the skins, but you can peel if desired.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
