Can you make apple crisp without oats?

Absolutely! An apple crisp recipe without oats uses a simple flour-based topping that still bakes up golden and crunchy. Butter, sugar, and spices bring richness and flavor without the need for oats. This version is ideal for those with oat allergies or anyone who prefers a smoother, crumbly topping.

Is there a difference between apple crisp and apple crumble?

Yes, though the terms are often used interchangeably. In the U.S., “crisp” typically includes oats, while a “crumble” uses a more biscuit-like topping without oats. That means an apple crisp recipe without oats leans closer to a traditional crumble in texture.

What is the secret to a good apple crisp?

Fresh, firm apples and a well-balanced topping are key. For an apple crisp recipe without oats , make sure the butter is cold when mixed with flour and sugar—this helps create those delicious, crisp crumbs on top. Baking at the right temperature ensures the apples become tender while the topping stays crunchy.

Do you have to use oats in apple crumble?

Not at all. Many classic crumbles skip oats entirely. In fact, an apple crisp recipe without oats can be lighter in texture and lets the apple flavor shine through more clearly.

Apple Crisp Recipe Without Oats – The Best Oat-Free Dessert Ever!

Description

This from-scratch apple crisp without oats is a classic, old-fashioned dessert reminiscent of Grandma’s kitchen. Filled with soft, cinnamon-sugar apples and topped with a golden, buttery crumble that melts in your mouth, it’s the perfect cozy treat for fall.

Ingredients

Scale

Apple Filling

6–8 medium baking apples*, sliced, around 2.5-3 pounds
½ cup granulated sugar
¼ cup water, or apple cider
1 teaspoon cinnamon

Crisp Topping

1 ½ cups all-purpose flour
1 cup granulated sugar
½ teaspoon fine sea salt
12 Tablespoons unsalted butter, room temperature and cubed

Equipment

8×8 Square Baking Pan
Dough Blen

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Instructions

Pre-heat oven to 375°F. Peel and slice apples into approximately 1/4 to 1/2 inch slices.
6-8 medium baking apples
In a large mixing bowl or the baking dish you will be using, toss the apple slices with sugar, water (or juice), and cinnamon. Mix well to coat the slices completely, and spread in an even layer in an 8×8 glass or ceramic baking dish.
½ cup granulated sugar, 1 teaspoon cinnamon, ¼ cup water
In a separate medium mixing bowl, combine the flour, sugar, salt, and butter cubes with a pie blender or two forks, until well combined and small crumbles form. Lightly pat the topping over apples in the baking dish.
1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ teaspoon fine sea salt, 12 Tablespoons unsalted butter
Bake the apple crisp for 45-50 minutes, until bubbling and the topping is golden brown. Let sit for 15-20 minutes to cool slightly, then serve warm with vanilla ice cream as desired. Enjoy!

Notes

Apples: You want to use apples that are sweet yet tart and will not break down too much during the baking process. If you can find Jonathan apples, they are best. Honeycrisps are a great option, and Granny Smiths will work in a pinch, too.
Storage: I usually store the apple crisp on the counter, covered, for the first day (if it lasts that long!). You can reheat in the microwave, oven, or enjoy at room temperature. For longer storage, cover and place in the fridge.
Reheating: you can enjoy it at room temperature, or reheat individual portions in the microwave. To reheat the entire pan, heat in the oven at 350°F for approximately 10-12 minutes, depending on how much is left in the pan.
Baking Dish: Adjust the size of the pan as needed. A 9×9 pan works just as well. The thickness of the crisp just may vary if using an oval or other shaped baking dish. If using a pan larger than 9×9, you will likely need less baking time.
To prepare this apple dessert ahead of time, assemble it in its entirety. Consider adding a squeeze of fresh lemon juice to the filling for storage, to prevent the apples from browning. Cover and store it in the fridge until you are ready to bake. Let it sit at room temperature as the oven preheats in this case, to ensure your dish doesn’t shatter from the temperature change, and bake as directed.

Prep Time: 15 mins
Cook Time: 45 mins

Nutrition

Serving Size: 8 servings
Calories: 396 kca
Sugar: 52 g
Sodium: 298 mg
Fat: 17 g
Saturated Fat: 11 g
Trans Fat: 1 g
Carbohydrates: 62 g
Fiber: 4 g
Protein: 1 g
Cholesterol: 45 mg