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Apple Crisp Without Oats

Apple crisp without oats with a buttery flour-and-nut crumble topping over cinnamon apple filling. Baked until golden and bubbling for a uniformly crisp, sandy texture.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 6 apples Large, peeled and sliced.
  • 0.333 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).
  • 0.5 cup vanilla ice cream For serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 375F and grease a 9x13 baking dish.
  2. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread the apples evenly in the dish.
Make the flour crumble
  1. Combine all-purpose flour, both sugars, cinnamon, nutmeg, and salt in a bowl.
  2. Cut in the cold butter until the mixture forms large sandy clumps.
  3. If using, stir in pecans or walnuts, then scatter crumble evenly over the apples.
Bake, rest, and serve
  1. Bake for 40-45 minutes, until the topping is golden and the filling bubbles at the edges.
  2. Rest for 10 minutes, then serve warm with vanilla ice cream.

Notes

For the crispest crumble, keep the butter very cold and stop mixing as soon as large sandy clumps form. Store leftovers covered in the refrigerator up to 3 days; rewarm in a 350F oven until hot. Freezing is not recommended because the crumble texture can soften. If you want a dairy-light option, use plant-based cold butter sticks in the same quantity.