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Apple Crisp Without Oats

Apple crisp without oats with a cinnamon apple filling and a buttery flour-and-nut crumble topping. Bakes until the edges bubble and the top turns uniformly golden-crisp, then rests for a warm, scoopable finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 6 apples Large, peeled and sliced
  • 0.333333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
Flour-based crumble (no oats)
  • 1.5 cup all-purpose flour
  • 1 cup brown sugar Packed
  • 0.5 cup granulated sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 1 cup unsalted butter Cold, cubed
  • 0.5 cup pecans or walnuts Roughly chopped (optional)
  • 1 vanilla ice cream For serving

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them evenly in the dish.
  3. In a bowl, combine all-purpose flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt.
  4. Cut cold cubed unsalted butter into the flour mixture until it forms large sandy clumps with visible butter bits.
  5. If using, stir in the chopped pecans or walnuts, then scatter the crumble evenly over the apples.
  6. Bake for 40-45 minutes at 375F until the topping is golden and the apple filling bubbles at the edges.
Serve
  1. Rest the apple crisp for 10 minutes so the filling thickens slightly, then serve warm with vanilla ice cream.

Notes

For clean slices, let the crisp rest the full 10 minutes before serving. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 350F oven for 10-15 minutes to re-crisp the topping. Freezing is not recommended because the crumble can soften after thawing. For a nut-free option, omit the pecans or walnuts—use a little extra crumble without changing the bake time.