This apple crisp without oats features sliced Pink Lady apples and a buttery, sweet crumb topping. It’s quick to make using simple pantry ingredients—flour, sugar, butter, and fresh apples—and is delicious served warm with vanilla ice cream.
I love crisps and crumbles: tender, juicy fruit under a crisp, buttery topping. This oat-free apple crisp is straightforward, reliably tasty, and a great way to use up a bushel of freshly picked apples.
Ingredients
This no-oat apple crisp uses pantry staples, apples, and a lemon for brightness.
- Apples – Pink Lady are used here for their balance of sweet and tart and their ability to hold shape. Honeycrisp, Granny Smith, or Jonagold also work well.
- Unsalted butter – Makes the topping rich and crumbly. If using salted butter, reduce or omit added salt.
- Fresh lemon juice – Brightens the apple filling; fresh is best.
- Brown sugar & white sugar – Sweeten the apples and the crumb topping.
- Kosher salt – A pinch enhances flavor.
- All-purpose flour – Gives structure to the topping. For a gluten-free version, swap a 1:1 gluten-free all-purpose flour blend.
How to Make an Apple Crisp Without Oats
Preheat the oven to 350°F. Prepare a baking dish with nonstick spray and set aside.
Combine the apples by tossing peeled, sliced apples with 1 tablespoon lemon juice, 1/4 cup brown sugar, and 1/4 teaspoon kosher salt until evenly coated.
Make the crisp topping by combining 1/2 cup (1 stick) unsalted butter, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 1/4 cups all-purpose flour, and the zest of 1/2 a lemon in a large bowl. Use your fingers or a pastry cutter to rub the butter into the dry ingredients until the mixture is crumbly. This recipe makes extra topping so you can use as much as you like; leftover topping freezes well.
Cook the apples (optional) – For a softer texture, melt 1 1/2 tablespoons unsalted butter in a large nonstick skillet over medium-high heat. Add the apple mixture and cook, stirring occasionally, until the apples start to soften, about 6–8 minutes. Do not overcook; you want them slightly tender, not mushy. If you prefer firmer apples, skip this step and simply toss the apples with the melted butter instead.
Assemble the crisp by transferring the apple mixture to the prepared baking dish and spreading the crumb topping over the apples. Use as much topping as you prefer; the author used about two-thirds of the batch and saved the rest for later.
Bake for about 35 minutes, until the topping is golden and the apples are bubbling. Let rest a few minutes, then serve warm with a scoop of vanilla ice cream.
Recipe Tips
- If you prefer firmer apple slices, skip cooking them in the skillet and simply toss with 1 1/2 tablespoons melted butter, lemon juice, and brown sugar.
- Use apple varieties that hold their shape while baking, or combine types for the best balance of sweet and tart flavors.
- This recipe deliberately makes extra topping so you can choose how much to use. Freeze leftover topping in a zipper bag for single-serving crumbles later.
- Peeling the apples is optional. Leave the skins on if you like added texture and fiber.
- To speed up the topping, pulse the dry ingredients and butter in a food processor until crumbly.
Storage & Freezing
- Store leftover apple crisp in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave in short intervals, or warm the whole dish in the oven at 300°F until heated through.
- To freeze portions, place individual servings on a parchment-lined sheet pan and freeze until firm, then transfer to a freezer-safe bag. Reheat in the oven at 300°F until warmed through.
FAQs
A soggy topping usually means the butter-to-flour-and-sugar ratio was off or the topping was packed too tightly. Use the recommended amounts and break the topping into loose crumbs so it can crisp while baking.
No—covering prevents the topping from browning. Bake uncovered so the topping turns golden and crisp.
Choose slightly tart, firm apples that hold their shape, such as Honeycrisp, Granny Smith, or Pink Lady. Mixing varieties gives the best flavor and texture.
Recipe Card
Apple Crisp Recipe Without Oats
Equipment
- Large nonstick skillet
- 2.75 quart baking dish
- Spatula
- Measuring cups & spoons
Ingredients
For the apple filling:
- 7 cups peeled and sliced apples (about 10 small apples)
- 1 1/2 tbsp unsalted butter
- 1 tbsp lemon juice
- 1/4 cup brown sugar
- 1/4 tsp kosher salt
For the crisp topping:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/4 cups all-purpose flour (or gluten-free 1:1 blend)
- Zest of 1/2 a lemon
Instructions
- Preheat the oven to 350°F.
- In a large bowl, toss the apples with lemon juice, 1/4 cup brown sugar, and kosher salt.
- Spray a 2.75-quart baking dish with nonstick spray and set aside.
- Make the topping: combine butter, sugar, brown sugar, flour, and lemon zest in a bowl. Work the butter into the dry ingredients until crumbly.
- Heat 1 1/2 tablespoons butter in a skillet over medium-high heat. Add the apple mixture and cook until slightly soft, about 6–8 minutes, stirring occasionally. (Skip this step if you prefer firmer apples.)
- Transfer the apples to the baking dish and sprinkle the crumb topping over the fruit. Use as much topping as you like.
- Bake for 35 minutes, until the topping is golden and the apples are bubbling. Serve warm with vanilla ice cream.
Notes
To make this recipe gluten-free, substitute an equal amount of a gluten-free all-purpose flour blend for the flour.