This easy apple crisp recipe without oats features tender, cinnamon-coated apples topped with a buttery, crumbly topping. Bake until golden brown and serve warm with vanilla ice cream or caramel drizzle for the perfect Fall dessert.
10cupsapplespeeled, cored, and sliced ¼ inch thick (about 8 medium apples)
3Tablespoonswater
1teaspoonvanilla extract
¼cupgranulated sugar
¼cuplight brown sugarpacked
2Tablespoonsall-purpose flour
1teaspoonground cinnamon
No-Oat Topping
1 ¾cupall-purpose flour
1cupgranulated sugar
½cuplight brown sugarpacked
1teaspoonground cinnamon
½teaspoonnutmegoptional
½teaspoonsalt
¾cupunsalted buttercold and cubed
½cupchopped pecansoptional
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.