Apple Crisp Without Oats


You might think you won’t like this apple crisp without oats recipe, but you’ll be surprised at how that all changes with one bite. This is a simple dessert recipe that you can create in just a few minutes and enjoy it with your family any night of the week. Your kids will love how easy it is to make and you’ll love how yummy it tastes.

Apple Crisp

Apple crisp with a delicious thick topping that does not contain oats.

Course: Desserts

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 6 Servings

Calories: 406kcal


  • ▢Loaf Pan
  • ▢Apple Corer
  • ▢Paring Knife


  • ▢5 Green Apples
  • ▢1 Tablespoon Lemon Juice or White Vinegar
  • ▢1 cup dark brown sugar firmly packed
  • ▢3/4 cup All-purpose Flour
  • ▢1/2 cup Butter softened
  • ▢3 Tablespoons White Sugar
  • ▢2 teaspoons Ground Cinnamon


  • Preheat oven to 375°F.
  • Spray a loaf pan with baking spray.
  • Fill a medium sized bowl with cold water and add lemon juice or vinegar.
  • Core, peel, and slice apples.
  • Place apple slices into the water and set aside.
  • In a separate bowl, add dark brown sugar, flour, and butter.
  • Mix and mash with a fork until everything is well combined. You can also use a mixer to do this part.
  • Hand mixing may be required to get it all to come together.
  • Drain apples and discard liquid.
  • Cover apples with white sugar and cinnamon, toss to coat apples.
  • Place apples in a loaf pan.
  • Sprinkle the sugar, flour, and butter mixture over the apples.
  • Press down firmly onto to apples.
  • Place in preheated oven.
  • Bake for 60 minutes or until the top is beginning to turn darker. You may even see some liquid from the apple layer bubbling through.
  • Remove from oven and allow to cool slightly before serving.


Serving: 1/6 of the recipe | Calories: 406kcal | Carbohydrates: 68g | Protein: 2.4g | Fat: 15.9g | Saturated Fat: 9.8g | Cholesterol: 41mg | Sodium: 118mg | Fiber: 5.3g | Sugar: 48.9g

Apple Crisp Without Oats

This homemade apple crisp made without oats is a timeless old fashioned recipe, just like Grandma made it. This dessert will warm your soul with juicy, tender cinnamon-sugar apples, and a crisp, buttery, melt-in-your-mouth no-oats topping. Make it for an easy, irresistible fall dessert!

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 396kcal


  • 8×8 Square Baking Pan
  • Dough Blender

Ingredients 1x2x3x

Apple Filling

  • ▢6-8 medium baking apples*, sliced, around 2.5-3 pounds
  • ▢1/2 cup granulated sugar
  • ▢1/4 cup water, or apple cider
  • ▢1 teaspoon cinnamon

Crisp Topping

  • ▢1-1/2 cups all-purpose flour
  • ▢1 cup granulated sugar
  • ▢1/2 teaspoon salt
  • ▢12 Tablespoons unsalted butter, room temperature and cubed

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  • Pre-heat oven to 375°F. Peel and slice apples into approximately 1/4 to 1/2 inch slices.
  • In a large mixing bowl or the baking dish you will be using, toss the apple slices with 1/2 cup sugar, 1/4 cup water, and 1 teaspoon cinnamon. Mix well to coat the slices completely, and spread in an even layer in an 8×8 glass or ceramic baking dish.
  • 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.
  • 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!


  • 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.


Calories: 396kcal | Carbohydrates: 62g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 298mg | Potassium: 161mg | Fiber: 4g | Sugar: 52g | Vitamin A: 599IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg


This homemade apple crisp made without oats is a timeless old fashioned recipe, just like Grandma made it. This dessert will warm your soul with juicy, tender cinnamon-sugar apples, and a crisp, buttery, melt-in-your-mouth no-oats topping. Make it for an easy, irresistible fall dessert!

Team Apple, here and reporting for duty! While there’s something about pumpkin spice recipes, there’s nothing better than warm, cinnamon-filled, cozy, and comforting apple desserts. There’s no shortage of them here, from salted caramel apple cake to apple cider cupcakes with bourbon frosting, or cinnamon sugar apple fritters.

But there’s something extra special about this apple crisp. It takes the cake…er, crisp. It’s sweet, soul-warming, and completely nostalgic. And it’s so easy to make that when the mid-week craving strikes, you’ll have a bowl of warm apple crisp in no time.

This recipe hits all the nostalgic points for me. Made by my grandma for years, and a recipe my mom routinely made for Sunday night dessert, enjoyed warm out of the oven with big scoops of ice cream (and caramel drizzle on extra-special nights). Now, it’s part of my fall traditions, too.


This recipe goes a long way back in my family, and there are differing stories about how it came to be.  

Either way, I couldn’t be more thankful for family heirlooms like these.  It is the perfect apple crisp.  

It’s like a big Grandma hug that fills your soul to the very top with comfort. It’s the best old-fashioned apple crisp out there.

Over the years, my mom has evolved this recipe and it’s what I’ve grown to love. Not just me either, it’s a favorite for everyone who’s tried it (not bias at all…).

You’re going to love the buttery crisp topping. Since there are no oats in the topping, it melts in your mouth with each bite, melding into the sweet, juicy apples. There’s nothing like it, and once you have it, you won’t go back.

I honestly can’t eat apple crisp any other way now…as examples with Cherry Crisp, and Blueberry Almond Crisp. No-oats crisps are truly amazing.

Signed, sealed, delivered, I’m yours, easy, best-ever apple crisp.


Please be sure to see the full recipe card below for the complete instructions and notes.

This recipe is absolutely so easy to make! From start to finish it takes about an hour, but most of that is the time it takes to bake it. Waiting is always the hardest part. Here are the simple recipe steps:

  1. Slice the apples fairly thin. You don’t want them falling apart during the baking process because they’re too thin, or because of the apple type

2. Mix the apples with sugar and cinnamon. A little water, too, to aid in mixing. One reader recommended using apple cider in place of the water. I think that is an excellent substitution if you have it on hand already! You can mix the apples, cinnamon, and sugar in the baking dish you’ll use to save on dishes, too!

3. Make the crisp topping. Use a separate mixing bowl and a pastry cutter to blend together butter, flour, and granulated sugar until the butter is into a pea-sized mixture.

With the apple mixture in an 8×8 or 9×9 baking dish (this is totally flexible!), gently press the topping on the apples and then bake until bubbly and the topping is golden brown.

The first bite of this heavenly dessert will make you fall in love. It transports me right back to being 11 years old again on those Sunday nights, snuggled in and cozy, filled with all the love of the strong women in my family. I’m excited to hear how it becomes part of your fall tradition in your family, too.

So what are you waiting for? Run to the store, apple orchard, or your neighbors to pick some fresh in-season apples and get to choppin’!  The best is yet to come!


What type of apples are best for apple crisp?

Any apples that are best for baking will work in this recipe. If you’d use it in a pie, you should use it here. You want it sturdy enough to hold up to the baking. I recommend a sweet yet tart apple for the best flavor, too. I love Jonathan’s or Honeycrisp, but a good ol’ granny smith apple will work as well.

Can I use a different-sized baking dish?

Yes, you can! This recipe is pretty customizable to the size of a baking dish. I tend to use a more oval casserole pan and a more traditional square baker. The baking time for this recipe is written for an 8×8 or 9×9 baking dish, however, you can adjust it as needed. For a larger baking dish, the crisp will be thinner and require less cooking time. Adjust accordingly.

How should I store it?

For the first day, I cover the apple crisp with foil and store it at room temperature. If it lasts any longer than that, I recommend storing the pan covered in the fridge.

How should I reheat the apple crisp?

If you are reheating individual portions, I like to heat it in a microwave-safe bowl in the microwave until warmed through. If you are reheating an entire pan, make sure the pan is at room temperature (don’t take a cold pan and stick it in a hot oven). Then heat in a 350F oven until warmed through.

Can I make this ahead of time?

Yes! You can prepare the apple crisp without baking, and store it in the fridge until you are ready to do so. Otherwise, you can bake the apple crisp and then reheat it when you’re ready to serve. Alternatively, you can bake it ahead of time the day you’ll be enjoying it, and serve it at room temperature.

What is the best way to enjoy the apple crisp?

I love it warm, fresh out of the oven, served with a scoop of ice cream and caramel drizzle. It’s also great at room temperature. And no one could argue with a little whipped cream on top.


Apple Crisp

This crisp is so easy to make. The topping comes together quickly and can hang out while you work on the apples

When you melt the butter, you can take the extra step of browning it for more flavor (I usually do)—it brings out the nutty flavor and is really delightful—but it’s not necessary.

Feel free to play around with the spices. I love this particular combination, but you can simplify and just use cinnamon or throw in other warm baking spices like nutmeg or cloves.

Use any of your favorite baking apples here. Granny Smith, Braeburn, Mutsu, and Haralson are all good options. A combination of apple varieties works well, too.

PREP TIME10 minutes

COOK TIME45 minutes

TOTAL TIME55 minutes


  • 155 grams (1 1/4 cups) all-purpose flour
  • 55 grams (1/2 cup) chopped pecans
  • 150 grams (3/4 cup packed) light brown sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 115 grams (1 stick, 1/2 cup) unsalted butter, unsalted butter, melted and cooled to room temperature
  • 2 1/4 pounds apples (about 6 cups) peeled, cored, and sliced about 1/4-inch thick
  • 2 tablespoons lemon juice


  1. Preheat oven to 375°F. Add the flour, pecans, 100 grams (1/2 cup) of the brown sugar, cinnamon, ginger, cardamom, coriander, and salt to a large mixing bowl and whisk until combined.
  2. Pour the butter over the flour mixture and stir until the mixture is thoroughly moistened. Break into large clumps with your fingers
  3. Add the apples, lemon juice, and remaining brown sugar to another large mixing bowl and stir until the sugar and fruit are well distributed.
  4. Add the apple mixture to a 2-quart baking dish (or 8-inch square baking pan). Sprinkle the crumbs evenly over the top. (It’ll be a nice thick layer.)
  5. Bake until the top is on the deeper side of golden brown and the fruit is bubbling, about 40-45 minutes.
  6. Let cool. This is excellent warm or at room temperature, especially with a scoop of vanilla ice cream. It’s also good cold from the refrigerator.

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