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apple crisp recipe easy

No-Oat Apple Crisp

A warm, bubbling apple crisp with tender spiced apples and a crunchy, buttery topping, without oats. Perfect for a comforting dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 6-7 medium medium baking apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced ¼-inch thick
  • ¼ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pure vanilla extract
Topping
  • 1 cup all-purpose flour
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch or similar baking dish.
  2. In a large bowl, combine the sliced apples with ¼ cup granulated sugar, 1 tablespoon flour, 1 teaspoon cinnamon, and the vanilla extract. Toss until the apples are evenly coated. Spread this mixture evenly into the prepared baking dish.
Making the Topping
  1. In a separate bowl (or in a food processor), make the topping. Combine 1 cup flour, brown sugar, ½ cup granulated sugar, ½ teaspoon cinnamon, and salt. Mix well.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter, your fingers, or pulses of the food processor, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Sprinkle the crumb topping evenly over the apple mixture, covering it completely. Do not press it down.
Baking
  1. Bake for 40–50 minutes, or until the topping is a deep golden brown and the apple filling is bubbling around the edges.

Notes

Serve warm, ideally topped with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a 300°F oven for 10-15 minutes to restore the topping’s crispness.