Apple Crisp With Skin On


Nothing beats the taste of Apples Crisp With Skin On straight from the oven! Cook it in no time with this recipe and be on your way to a tasty dessert. The best apple crisp I have ever made! Keep in mind the instructions are for ONE apple crisp. I usually end up with four or five servings where I make it according to this recipe, and then repeat what you see below as many times as there are apples available! Enjoy.

How to Make No Peel Apple Crisp Recipe in Under 1 Hour

Learn how to make No Peel Apple Crisp in less than one hour. It’s fast, delicious, and will please any crowd.

bowl of the no peel apple crisp with ice cream and caramel sauce with green apples in the background.
This is an Insanely Fast No Peel Apple Crisp Recipe!

I know we’re just finishing up fall here, but there’s still time to make this tasty apple dessert for Thanksgiving! This recipe is such a time saver because there’s no peeling required!

I love apple crisps because they’re basically a lighter, no-fuss version of an apple pie. Speaking of no-fuss… I know forgoing peeling the apples is unconventional. But if you slice the apples thin enough (about 1/8″ thick) it really isn’t necessary… so hooray for saving some time!

Keeping the peel on does two things – one, saves a ton of time. And two, gives this crisp an extra hint of texture. When the apples are cooked down, they almost look as if they were shaved, so the effect is super subtle, but still there.

🍽️ Why This Recipe Works

Sugar Free – If you are cutting back on your sugar intake, you will be glad to know that we use SPLENDA® Naturals Sugar & Stevia Sweetener Blend, and it’s perfectly sweet. You can certainly use other sweetness or even regular sugar. You will just need to adjust the calorie counter.

Prepped in just 10 minutes – There isn’t a ton of effort you need to put into making this apple crisp. With just ten minutes of prep, you are good to go. Plus, the aroma of it baking is mind-blowing!

Low in calories – Enjoy a helping of this incredible dessert, and it’s only 205 calories. It’s insanely good and you would think it had many more calories than that.

🍏 Ingredients

There’s one thing that is certain when fall hits; I want a homemade apple crisp. This recipe has saved my cravings many times over the years.

Apples: I prefer to use Granny Smith apples because they’re a little bit tart, and they hold up very well to being cooked. You don’t need to remove apple peels (woohoo! did you hear “time saver”?), but you do need to remove the core. Other good varieties include Fuji, Gravenstein, Jonagold or Crispin as they are all great baking apples.

Cinnamon: I don’t think it’s possible to have this without a little bit of cinnamon.

Topping: Now everybody’s favorite part is always the topping. I can’t blame you one bit! It’s made with rolled oats, all purpose flour, chopped pecans, cinnamon, Splenda (or other sweetener of your choice), and melted butter.

Sweetener: I used SPLENDA this time (but use what you have on hand) to provide just the perfect amount of sweetness to this recipe. When I make desserts that are usually served with something like ice cream or whipped cream, I tend to lean more towards the tart side (which is why I used Granny Smith apples).

🍽️ Instructions 

bowl of the no peel apple crisp with a bag of splenda next to it.

Step One: Heat up the oven to 350 degrees and prepare a baking sheet with nonstick spray.

Step Two: Core and slice the apples. Add them to a large bowl. In another bowl, mix the SPLENDA, flour, lemon juice, and cinnamon. Stir until combined and then pour it over the sliced apples. Mix well and make sure all of the apples are coated evenly. Place the apple mixture in the prepared pan.

Step Three: Rinse out the bowl, then combine the flour, rolled oats, cinnamon, SPLENDA, pecans, and melted butter. Stir well.

Step Four: Pour the oat mixture over the top of the apples.

Step Five: Bake the apple crisp for 50-55 minutes or until the apples have started to bubble. The top will be golden brown when it is fully cooked. Let it cool for 30 minutes before serving.

📌 Expert Tips

  • If you prefer an even sweeter flavor, swap a couple of granny smiths for sweeter baking apples to mix things up, and you’re good to go.
  • Remove the apple skins if you prefer. I like to save the time by not peeling them. There is no difference in the steps.
  • When slicing the apples, make sure that they are cut a similar size. Keeping them uniform gives you a much better result.
  • Enjoy it at it’s best when it’s warm. You can eat it chilled too, but nothing beats a warm apple crisp with vanilla ice cream.

Recipe FAQs

Do I need a thickener for this recipe?

No, there isn’t a need to add any kind of thickener to the recipe. After the crisp bakes and cools, it will naturally thicken. If you try to eat it right when it comes out of the oven, it’s not going to be as thick as if you waited.

Do I need to refrigerate leftovers?

Yep! It’s by far the best idea to refrigerate any leftover crisp that you may have. Some people decide not to, and that’s fine, but I think it ages much better when you do. You can store it in the fridge for up to four days versus 1-2 days on the counter.

Can I swap out the fruit?

Sure thing! If you want to swap the apples for another fruit, that’s more than fine. Peaches, cherries, and blueberries would all be yummy choices.

Is it okay to use different kinds of apples?

Absolutely! We prefer Granny Smith because they are tart and go so well with all the rest of the ingredients. However, you can easily swap them for Gala, Jonagold, or any other apple that is good for baking.

5 No-Peel Apple Recipes You Need to Try This Fall

Because we don’t need to spend extra time and effort removing fiber and nutrients.

Fall is upon us, which means that apple season—arguably the best season of them all—is just around the corner. As you make your plans for what to do with All Those Apples, it’s good to stop for a moment and consider an important component: the peel.

An apple peel may not look like much, but it is a powerhouse of fiber and nutrients, so removing it (which is an annoying step anyway) diminishes the apple’s overall nutritional benefit. Fortunately, leaving the peel can result, in many recipes, with a taste that is every bit as rich and satisfying as using unpeeled apples—if not more. The peel can add a richness in flavor to applesauce or cider; it adds texture to a cake or crisp that you may find satisfying; and perhaps you’re among those who actually prefer a little peel in their pie (a touchy subject for some, I realize).

If you do use unpeeled apples in recipes, however, you may have to make a few minor adjustments. You might need to choose a variety that naturally has a thinner, softer peel, for starters: The default apple for pies and crisps is often Granny Smith, but you might be better off selecting a tart apple with a thinner skin, such as Gala, Jazz, or Braeburn.


An easy Apple Crisp recipe with cinnamon apple filling and a crispy old-fashioned oats topping that actually stays crisp! It’s one of the best apple desserts!

homemade apple crisp in a white dish with a scoop of vanilla ice cream


Classic Apple Crisp has always had my number. I think it’s one of the very best apple desserts, especially with a winning recipe like this where the topping actually stays crispy!

My husband’s a different story, however. We were married in September (we just celebrated our 20th anniversary this week!), so apple season was in high gear during our first month together. And I was excited to make him my favorite apple crisp, of course!

As I was peeling apples, I asked Blake if he liked apple crisp. It was small talk, really. Because who doesn’t like warm homemade apple crisp with a scoop of vanilla ice cream, getting all melty and delicious?!

But his exact words were, “I’ve never been a fan.” Hmmmm…I wondered, who is this man I just married?!

Top view of an old fashioned apple crisp in a ramekin


But there was no turning back, both in marriage and that particular pan of apple crisp. So I just kept peeling apples. I knew deep down that I could eat the whole thing by myself if that’s what it came down to.

Lucky for my waistline, that time never came. Because I had company at the apple crisp pan. He liked it! And it wasn’t just a polite newlywed reaction. If you know Blake at all, he says what he means, and means what he says. I knew his approval of my favorite apple crisp was for real.

Mixing bowl with sliced apples and spices


I insist on toothsome bites of apple in this easy dessert.

For me, the best apples to use in this recipe are Haralsons, no contest. They’re firm and tart, and hold their shape when baked. I grew up with this late-fall variety on the farm; they’ve been a longtime favorite.

And when I can’t find Haralson apples, I turn to Granny Smith and Honeycrisp, which are normally available year-round. They both work great. To add a little more flavor and texture interest, I often use more than one apple variety when making this recipe.

Besides using the right apple, it’s also important to incorporate larger pieces of apple. Take a look at the photo above. Those slices are about 1/2″ thick. If you slice the apples super thin, you’ll end up with an “apple mush” under your topping once it’s baked. That’s a no-no in my book!


I recommend peeling the apples. The skin doesn’t break down during baking, so peeling your apples is the best way to get that classic apple crisp texture. (But if you’re a super fan of leaving the skin on the apple, go ahead!)

apples and a dish of apple crisp with a scoop of ice cream


Are you wondering what is so persuasive about this particular apple crisp? Blake will quickly tell you that it’s all about the super crispy topping.

A glass bowl of apple crisp topping with a pastry blender

This flavorful topping has an old fashioned kind of vibe, with oats and brown sugar and plenty of butter. And it’s heftier and crunchier than most, with a bit of baking powder to add a little bulk and lightened texture.

No flimsy topping here, I promise. It’s actually a crispy oats topping!

apple dessert in a white dish with a scoop of ice cream

If you’ve been searching for the best apple crisp recipe, I challenge you to try this one. Use one of my preferred apple varieties, and cut them big and chunky. Then make and bake the topping, just as described in the recipe card.

And once the pan is out of the oven, let it sit for about 45 minutes or so on a cooling rack. While the crisp is still nicely warm, transfer a big spoonful of it to a bowl and top it with a scoop of vanilla or cinnamon ice cream. Then grab a spoon and see if you don’t enjoy it just as much as we do. I’m betting that you will!


  • When making the topping, be sure to cut the butter in evenly.
  • Use apple varieties that hold their shape when baked. I list a few of my preferences in the recipe card.
  • Incorporate more than one variety of apple for more flavor interest.
  • Cut the apples into thick slices (about 1/2″ thick) for a more toothsome texture.
  • Bake until the apple filling is bubbling and the topping is nicely browned.
  • Serve warm and freshly baked for optimum flavor and texture. Ice cream is always a wonderful bonus too!


While this old fashioned crisp is at its peak fresh from the oven, you can also make it ahead if you’re really in a pinch. I would caution against making it any more than 24 hours in advance, though.

After baking the crisp, store it on the countertop, uncovered. If you cover it, the crispy topping will get softer much faster.

When serving this to company, I always turn the oven on low – about 300° F – and heat the crisp back up again. If the topping has softened too much, I’ll also place the pan under the broiler just a bit to crisp it up. And then I serve it warm (with ice cream!).

After a day, keep the crisp in the fridge. To heat it up, just scoop out the amount of crisp you want to eat and pop it in the microwave to warm it up. For a crispier topping, place the apple crisp under the broiler in the oven for a bit. Then top it with ice cream and enjoy!

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