Apple Crisp without Oats
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An easy apple crisp recipe without oats for those who love the classic fall dessert but prefer a crunchy, buttery topping without oatmeal. With tender, juicy apples and a sweet, crumbly topping, this quick and easy dessert is packed with fall flavor and a total crowd-pleaser!
Whether you’re making the crisp as a special family dessert after Thanksgiving dinner or just craving some cozy apple pie flavor on a cool night, this no oats apple crisp is guaranteed to be a hit.
It’s especially delicious when served warm with a scoop of vanilla ice cream or caramel drizzle. So good!
Plus, you will love how simple it is to make. Almost as easy as my apple crisp with cake mix!
Why you’ll love this recipe
- Simple ingredients – Nothing fancy, just pantry staples.
- No oats – Perfect for those who prefer a rich, buttery topping without oatmeal.
- Customizable – Use your favorite apples or mix different types for the best flavor and texture.
- Great for making ahead – Prep in advance and bake when ready.
- Great taste – The tender baked apples pair perfectly with the crisp, golden topping. The perfect apple dessert for Fall!
Ingredient Notes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Apples: Use firm baking apples that hold up well during cooking. Honeycrisp and Granny Smith apples are my favorites but Jonathan, Jazz, Braeburn and Pink Lady apples are great choices as well. I often mix 2 types of apples for a good variety of tartness and texture.
- Sugar: A mix of granulated sugar and brown sugar adds sweetness and a slight caramel flavor.
- Flour: This helps thicken the filling and make the crisp topping.
- Cinnamon: Adds warmth and flavor to both the filling and topping. I like to add a bit of nutmeg as well but it’s great without it too. You could also substitute the cinnamon and nutmeg with apple pie spice which would be perfect for this dessert.
- Butter: Cold, cubed butter is key to getting that perfect, crumbly topping.
- Pecans: Optional, adds crunch to the crumble topping.
How to Peel, Core, and Slice Apples
Peeling and slicing apples for your crisp can be quick and easy with the right tools.
- Easy way: If you have an apple peeler and corer, (Amazon / Target) you can handle everything at once, saving time. Simply attach the apple, turn the handle, and the tool will peel, core, and slice the apple in one go.
- Manually: If you prefer to peel and slice by hand, start by using a vegetable peeler (Amazon / Target) or paring knife (Amazon / Target) to remove the skin, then cut around the core and slice the apple into ⅙-¼ inch thick slices.
- Another option: Use an apple slicer (Amazon / Target) to quickly core and cut the apple into wedges. You can then cut the wedges into thinner slices for the crisp.
All of these methods work well—choose whichever one you’re most comfortable with!
How to Make Homemade Apple Crisp
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Prepare the apples: Toss apple slices with water, vanilla, sugar, flour, and cinnamon.
Make the topping: Mix flour, sugars, cinnamon, and salt, then cut in the butter until the mixture is crumbly. Stir in pecans if using.
Bake: Spread the apples in a greased 9×13 baking dish, sprinkle the topping evenly over the apples, and bake at 350°F for 40-45 minutes until the top is golden and the filling is bubbling.
Baking Tip
Check the apple crumble at around 30 minutes. If the topping is browning too quickly, cover it loosely with aluminum foil for the remaining bake time.
Cool and serve: Let the apple crisp cool slightly before serving. Serve your warm apple crisp topped with vanilla ice cream, whipped cream, and/or caramel sauce for an extra sweet treat.
Storage
Refrigerator: Allow warm apple crisp to cool to room temperature then store in an airtight container or cover tightly with plastic wrap in the fridge for up to 3 days.
Freezer: Freeze the baked and cooled apple crisp for up to 3 months. Let thaw in the fridge overnight.
Reheating: Microwave individual portions or cover with foil and warm the entire dish in the oven at 350°F for 10-15 minutes or until warmed through.
Tips for the Best Apple Crisp
- Best apples: Honeycrisp and Granny Smith are my go-to apples for this recipe, but mixing a couple of varieties will give you the best flavor.
- Chilled butter: Be sure to use cold butter for the topping and cut it into small pieces for the perfect crumbly texture.
Keep an eye on the crisp: Check the apple crumble at around 35 minutes. If the topping is browning too quickly, cover it loosely with aluminum foil for the remaining bake time.
Make-Ahead Apple Crisp
To make ahead, add 2 teaspoons of fresh lemon juice to the apple filling to help prevent the apples from browning. Prepare the crisp up until it is ready to bake. Wrap the pan tightly with plastic wrap and refrigerate for up to 24 hours, until ready to bake. Let the dish sit on the countertop for about 30 minutes before baking, adding a few more minutes to the baking time if needed.
Additions and Variations
- Nuts: Add chopped pecans or walnuts to the topping for extra crunch.
- Spices: Swap the cinnamon and nutmeg for apple pie spice for a different flavor profile.
- Gluten-free: Use a gluten-free flour blend in place of the all-purpose flour.
More Apple Desserts for Fall
- Copycat Cracker Barrel Fried Apples (Crockpot Recipe)
- Apple Pie Crescent Rolls
- Snickers Apple Salad (No-bake!)
- Cream Cheese Caramel Apple Dip
Apple Crisp Without Oats
Equipment
Ingredients
Apple Filling
- 10 cups apples peeled, cored, and sliced ¼ inch thick (about 8 medium apples)
- 3 Tablespoons water
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
No-Oat Topping
- 1 ¾ cup all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg optional
- ½ teaspoon salt
- ¾ cup unsalted butter cold and cubed
- ½ cup chopped pecans optional
Instructions
- Preheat oven to 350°F. Lightly coat a 9 x 13 baking dish with non-stick spray.
- In a large mixing bowl, combine the sliced apples with the water and vanilla and toss to coat. Add the granulated sugar, brown sugar, flour, and cinnamon. Toss well to ensure the apples are evenly coated.
- Spread the apple mixture evenly in the prepared baking dish.
- In a separate bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg (if using), and salt. Add the butter cubes and use a pastry cutter, fork, or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped pecans, if using.
- Sprinkle the topping evenly over the apples in the baking dish.
- Bake, uncovered, in the preheated oven for 40-45 minutes, or until it’s bubbling and the topping is golden brown.
- Let the apple crisp cool for 15 minutes before serving. Enjoy it warm, optionally with a scoop of vanilla ice cream and caramel drizzle.
Notes
- I prefer Honeycrisp and Granny Smith for baking but Jonathan, Jazz, Braeburn, and Pink Lady are great options as well.
- If the topping is browning too quickly, cover the dish loosely with foil for the remaining bake time.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
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