This easy apple crisp is the best recipe you’ll ever eat! With its rich topping and no oats plus a secret ingredient, you’ll never make another apple crisp recipe again!
Over the years, I’ve posted quite a few different apple crisp recipes.
I always have to dig through all of them in order to find this particular one.
This one is, by far, my favorite, coming out perfectly every single time I make it. In fact, I’ve completely stopped using my other recipes; this one is just too good.
I’ve made this crisp with pears, with peaches, and with apples, and it’s always perfect and delicious. The crisp topping is rich and creamy without being too moist, and the fruit underneath makes a sweet syrup while baking.
This year, we picked ten pounds of sour cherries at the local orchard and made cherry crisp with this recipe. That’s my favorite, I think, because the cherries are slightly tart even after you cook them, combined with the sweetness of the cake-y topping makes a phenomenal dessert.
I was a Pampered Chef Kitchen Consultant for a couple of years immediately after moving out of my parents’ house. It was The Pampered Chef that taught me to cook.
This recipe comes from my old PC days, although I have made a few modifications over the years. The current iteration is my favorite, of course, and I can bet it will be your favorite too.
How to make the very best apple crisp with no oats
- Prepare the apples. Peel, core, and slice 5-7 large apples. Arrange in a 9×9 or similarly sized round baking dish. Sprinkle with cinnamon.
- Prepare the crumb topping. In a medium bowl, combine the melted butter, chopped nuts, cake mix, sugar, and remaining cinnamon. Mix well, until crumbly. Sprinkle evenly over the apples.
- Bake. Bake at 350 for 40 minutes or until the topping is beginning to get crispy.
- Serve. We like our apple crisp served hot with a scoop of vanilla ice cream.
A few notes:
- Grace currently has braces and thus cannot eat nuts, so we have to leave them out right now. It’s a bummer because I love them.
- If you need a gluten-free recipe, you can easily use a gluten-free cake mix and it should come out just fine.
- As I said above, this recipe works beautifully with any kind of fruit. Just fill your pan about 1/2 way with the uncooked fruit of your choice and top with the crisp topping. Cook until the topping is golden brown and starting to get crispy.
- Use the cinnamon only if your fruit choice makes sense with it. I use cinnamon or apple pie spice with apples of course, but I also use one or the other with pears. I do not use any spices with peaches, and I use sprinkle a teaspoon or so of almond extract over my cherries.
© 2010 – 2020, Tara Ziegmont. All rights reserved.