Apple Crisp Without Oats

This best apple crisp recipe may look impressive, but is one of easiest, tastiest fall desserts ever! This warm, tender, cozy, old-fashioned apple crisp with no oats recipe is also ridiculously easy with just 10 minutes of prep! Serve warm with a scoop of vanilla ice cream. It's a simple, old fashioned dessert made from scratch with flavors inspired by Grandma's apple crisp recipe. You'll love how quick and easy it is to make a no oats apple crisp that soft, melt-in-your-mouth in every bite. Pin this apple crisp now to keep the best show-stopping dessert ready for Thanksgiving, Christmas, or any occasion!

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No oats? No problem! This is the simple apple crisp you need this fall, with warm spiced apples and a buttery topping that's crisp, golden, and totally satisfying. Whether you're after a healthy apple crisp or an old fashioned apple crisp, this easy apple crisp recipe delivers comfort without the oats. You'll get step-by-step tips for making the best apple crisp recipe at home using simple ingredients-perfect for a homemade apple crisp that tastes like it's straight from grandma's kitchen. Pin this apple crisp without oats so you'll always have the perfect apple crisp recipe without oats ready for cozy nights and fall cravings.

Why this is the best Apple Crisp recipe without Oats

This is an easy dessert. Slice the apples, mix the crust, layer them, then bake. That's all there is to it!

This apple crisp with no oats is delicious! The combination of juicy apples, warm cinnamon, and sweet brown sugar makes this a treat that will will delight both kids and adults alike. The contrast between the soft apple filling and the crunchy texture of the crisp topping is sublime. You won't want to stop at one serving!

The ingredients for this easy recipe are common and easy to find. You probably have most of the simple ingredients to make this easy apple crisp recipe already in your pantry. A quick trip to any grocery store will allow you to grab anything you're missing.

The ingredients for apple crisp are inexpensive. Flour, sugar, butter - these are super cheap ingredients! The apples might cost a bit more, but if you buy them from a local farmer, they'll be cheap, too!

This recipe is allergy friendly. As written, this apple crisp recipe is egg-free, soy free, and nut-free. It is easy to make gluten free by substituting a cup for cup gluten free baking mix or plain almond flour. Be sure to add up the total amount of both flours when making your substitution. I have never made apple crisp with vegan butter, but if you need a diary-free apple crisp, you can try that. Just make sure the butter is soft but not melted.

What you'll need to make this easy apple crisp recipe

Equipment

Baking dish - Any baking dish that's approximately 2 quarts will be fine, whether it's round, square, or even rectangular. A 9-inch round or 9x9 pan is about 2 quarts. 8x8 will also work if it's deep enough.

Ingredients

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• Apples - Any variety of cooking apple is fine (Pink Lady, Braeburn, or Honeycrisp are all great), but Granny Smith are my favorite because they are sweet but also a little tart. Whatever apples you use should be peeled, cored, and sliced. Technically, you can leave the skins on, but I think apple crisp is much nicer with peeled apples.
• Cinnamon or pumpkin pie spice to taste
• Water - This recipe uses a very small amount of water. It combines with the juice from the cooking apples to make a thick sauce.
• Butter - This will need to be softened but not melted. The easiest way to do this is to leave it out on the counter for 2-3 hours. If you microwave it, your butter will melt. It does not matter if you use salted butter or unsalted butter.
• White sugar - This adds sweetness and helps the crust to brown. I don't recommend substituting an alternative sweetener in this recipe.
• Brown sugar - Use your thumb or the back of a spoon to pack the brown sugar tightly into the measuring cup.
• All-purpose flour and whole wheat flour- I've used a blend of flours to attempt to make this apple crisp a little healthier. If you prefer, you can use all AP flour, but I would not recommend using more than suggested amount of whole wheat flour as your crisp will taste weird. If you use a different ratio, make sure you keep the total amount of flour the same. You can also substitute a cup for cup gluten-free baking mix or plain almond flour for the two wheat flours.

How to make an Apple Crisp Without Oat

1. Arrange apples in a 9x9 or similarly sized round baking dish. Pour water over apples and then sprinkle with cinnamon.
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2. In a medium bowl, mix together butter, white sugar, and brown sugar. Stir in flour and blend until the dough has a paste-like consistency and texture.
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3. Spread crust over top of the apple filling.

4. Bake in the preheated oven at 350ºF for 45 minutes or until golden brown on top.
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Substitutions & variations

Use a nut-based topping. Add pecans, walnuts, or sliced almonds to the crust for crunch. Simply add a handful to the flour and sugar mixture. The nuts will give it more of a crunchy crust.

Use a gluten-free flour blend. Almond flour also adds rich flavor and extra tenderness. To make a gluten free apple crisp, substitute a cup for cup gluten free baking mix or plain almond flour. Almond flour will add a rich flavor and make the crust more tender. You can also add sliced almonds for some crunch.

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Unsweetened shredded coconut adds chewiness.

Drizzle caramel sauce over the apples before baking (or after for a gooey finish).

Swap half the apples for pears for a softer, sweeter filling.

Storing leftovers

It's safe to store apple crisp at room temperature.

If your kitchen is cool, cover the apple crisp loosely with foil or a lid and leave it on the counter for up to 2 days. Avoid sealing it airtight while it's warm, as trapped steam will cause the topping to become soft.

For longer storage, cover tightly with foil, plastic wrap, or an airtight lid and refrigerate for 3-5 days.

You can freeze this Apple Crisp up to three months.

To freeze before baking: Wrap tightly in plastic wrap and then foil. Freeze up to 3 months. Bake from frozen, adding 15-20 minutes to the bake time

After baking: Cool completely, wrap well with plastic wrap then foil, and freeze. Thaw in the refrigerator overnight and reheat in the oven at 350°F until warmed through.

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Check out more delicious Apple Dessert recipes

• Grace's Apple Crisp with Oats
• Easy Apple Crisp with Oats & Graham Crackers
• Insanely Easy Caramel Apple Strudel with Puff Pastry
• Pampered Chef Apple Crisp with Cake Mix
• Baked Apple Pecan Pancakes
• The Very Best Pear Crisp RecipeThe Best Caramel Apple Upside Down Cake

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