Apple Crumble Recipe No Oats


Have you tried apple crumble recipes no oats? They are the best. I will show you how to make one today! As promised, here’s my delicious no-oats recipe for a simply scrumptiously good apple crumble. And don’t be afraid to try it with other types of fruit — it works well with peaches, plums, pears and blackberries. You can even use other fruits (or just the topping) with yoghurt or ice cream instead!


One of my favorite things to make every fall is this easy apple crumble without oats, straight from my grandma’s recipe box. It’s amazing how good sliced apples with a cinnamon brown sugar topping can taste.

It seems Grandma collected recipes everywhere she went; and this apple crisp without oats was no exception.

As with all my favorite apple recipes, I use my favorite apple peeler tool to help me make quick work of this beloved old-fashioned apple crumble. It cores, peels, and slices the apples all in one shot.

Watch How to Make Apple Crumble

Easy Apple Crumble without Oats

The streusel topping comes together in about 5-10 minutes. Made with flour, sugar, and cinnamon, you can crumble it right on top of the apples and then bake. It’s so easy!

While my favorite Dutch apple crumb pie involves a little more work, it’s yet another family favorite dessert this time of year.

Why This Recipe Works

  • The apples alone are delicious, like warm baked cinnamon apples.
  • You don’t even need a crust for this apple crumble recipe, because you’ll crumble the crust right on top.
  • Then the butter allows that crust to melt down into the apples, giving a crispy flavorful kick to every single bite of this delicious dessert.

Ingredient Notes

  • Apples – For any kind of apple crisp, cobbler, crumble, or pie, I love using seconds; seconds are imperfect apples you can often buy cheaper and in bulk at an orchard or farmer’s market. I prefer to use Jonathan apples or Jonagold apples. Jonagolds are a cross between Jonathans and Golden Delicious, and they are so sweet, tart, and crisp. Some more of the best apples to use include Granny Smith apples, Golden Delicious, Pink Lady, Honeycrisp, Braeburn, and Northern Spy. According to Bob’s Red Mill, Northern Spy is a rare apple and hard to find; but if you love apple pie, it’s definitely one you may want to hunt down.
  • All-purpose flour – You can also make this with gluten-free flour.
  • Light brown sugar – I prefer to use light over dark because of the texture and slight fluffiness it gives to the topping.
  • Salted butter – You can also use unsalted butter, if preferred; but you may want to add a bit more salt to the topping if you do.

How to Make Apple Crumble without Oats

This apple crisp recipe without oats is so easy to make; it involves just a few steps…

  1. Core, peel, and slice the washed apples, and add them to a greased 9×13 casserole dish.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, sugar, and brown sugar.
  3. Using a pastry blender, mix the dry ingredients with the unbeaten eggs and melted butter, forming a kind of crumble topping.
  4. Crumble the topping right over the apples.
steps for how to make apple crumble without oats, including adding sliced apples to white baking dish, mixing dry ingredients together in mint green mixing bowl, blending eggs and melted butter with dry ingredients in mint green mixing bowl, and crumbling topping over apples in white casserole dish
  1. And that’s it. Just bake it uncovered for the first 20 minutes (at 425° F); it should be a nice golden brown. Then cover it with foil, and bake another 10 to 15 minutes, ’til the apples are tender.
  2. Once you’ve removed it from the oven, allow it to cool for about 15 minutes before serving.

How to Serve Apple Crisp

Serving apple crumble with vanilla ice cream is the absolute best! You can serve it with whipped cream too, but personally, I go for the ice cream every time.

While it’s delicious when served warm from the oven, especially with a nice warm mug of coffee, it’s equally as delicious when it’s cold. So no worries if you’re making this dessert in advance.

Expert Tips and Recipe FAQ’s

Is there a difference between apple crisp and apple crumble?

Here in the States, the terms can be used interchangeably. However, most of the time a crisp involves oats; not always, but most of the time. Grandma called this an apple crisp. I’m mostly calling it an apple crumble because of the brown sugar cookie-like crisp topping and no oats. Crumble is what comes to my mind when I think about this dessert.

Can I make it gluten-free?

Yes, you most definitely can; in fact, I use my favorite gluten-free flour to make this recipe. Just make sure all of your other ingredients are gluten-free too.

How should I store it?

We usually let apple crumble sit out on the counter for 2-3 days just fine. Any longer, and you may want to throw it in the refrigerator. You can also freeze this dessert, baked or unbaked. Just be sure to store it in an airtight container or baking dish, so it doesn’t get freezer burn.

Why is my apple crumble dry?

This particular crumble is so moist and delicious. However, I suppose it could depend on the apples you use and the cook time. It could also depend on the amount of butter you use in the recipe. 8 tablespoons seems to be the right amount of butter to give this topping the right amount of crispness and moisture that blends right in with the apples.

Why is my crumble topping not crispy?

This has to do with ingredient quantities. You may not have just the right ratio of flour, butter, or sugar. The light brown sugar also plays a role in giving it a crunchier texture.


Plum & Apple Crumble is a moment in the making but you’ll be thinking about the tart fruit filling and slightly gooey but crunchy crumble topping all week. There is no better way to use a glut of plums or apples than in this classic easy baked dessert which is made without oats.

After the revelation that I love blueberries when I made my Apple & Blueberry Crumble, I’ve been on a bit of a crumble kick. And with my intense love of Plum Curd, plum crumble seemed like a natural progression.

I’ve made plum crumble with just plums before and loved it. But as I loved the apple so much in the blueberry version, I wanted to try the mix. And bingo! It was perfect.

The actual recipe is very simple. The crumble topping part is identical to my other crumbles. The crumble is made without oats which I generally think makes crumbles a bit too dry. My crumble is soft underneath and crunchy on top – the perfect combination.

There are little tweaks to my fruit layer. It depends on how juicy your fruit is whether cornflour is needed to thicken the sauce or not. And there are two factors to determine if sugar needs to be added. The first is how naturally sweet the fruit is. And the second is personal preference.

Personally I prefer my desserts on the sweeter side. So with plums not always being the sweetest here in the UK, I’ve added a little sugar. If you are a fan of tart fruit then you can go ahead and leave it out.


You can serve any fruit crumble hot or cold. But traditionally it is served hot. Crumble is a comfort food and a cold Sunday afternoon is it’s natural habitat.

I actually prefer to serve my crumble warm rather than piping hot. As we all know, cooked fruit and sugar can be nuclear hot when it comes out the oven. So giving it 20 minutes to sit and literally chill, just makes for a less hazardous eating experience.


The choice is yours. I’ve started opting for cream rather than custard with my crumble. I think its because I do tend to make it on the sweeter side so unsweetened cream is a good counter balance.


I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!

I already mentioned that hot puddings like crumble are very traditionally served with a roast dinner on a Sunday here in the UK. They’re absolutely eaten at other times of the week. And not just in winter. So please don’t feel restricted by when you can make and enjoy one!



You can use any plums. Because it is baked, this recipe is even a good way to use up any that are just shy of ripe. And it is the best way to use any that are overripe.

What variety you choose doesn’t matter. I tend to use purple skinned varieties like victoria. You can use yellow varieties like mirabelle or even greengages and damsons. The recipe is totally forgiving.

I’ve written the recipe by weight of plums because they can wildly vary in size. The only thing you need to do is remember to remove the stone.

If you have frozen plums, you can use them in place of the fresh without any problem.


I use regular eating apples as that is what I am most likely to have on hand at any given moment. It is perfectly ok to use cooking apples like bramleys instead. If they are terribly tart, it might be wise to add a tablespoon extra of sugar into the fruit.

I both peel and core the apples. And then slice them fairly small and thin. This is so that they take a background note in the crumble and allow the plum flavour and texture to shine. It also means that they cook and soften easily within the same time that the topping takes to cook through.



The recipe uses self-raising flour (self rising) which just gives it a little lift. The crumble doesn’t bake up like a cake but it does make a slight difference with the texture.

You can actually just use plain flour if you don’t have any baking powder. It will still be good, just not amazing.


I always use salted butter in my baking. And I use salt in all my baking. Please add extra salt if you insist on using unsalted butter. Salt enhances flavour and without it, the topping will be bland.

It is also best to use actual butter rather than margarine. This both helps the texture and the flavour of the finished crumble.

It is also important that the butter is fridge cold when you start making the crumble.


It doesn’t matter if you use granulated or caster sugar (regular or superfine). But please make sure to use white sugar not brown. An unbleached white sugar is fine.

It is less important what sugar you add to the fruit layer. It is optional whether you add any at all. I found the crumble far to tart without it but it seems to be split 50/50 on preference. If you like things tart, leave it out. If you have a sweeter tooth, add it in.



Apple and Plum crumble is super flexible. So flexible that in theory you could leave out the apple or plum. Or replace them entirely. As long as you keep the overall quantitiy of fruit similar to that in the recipe. And take into account the natural sweetness or otherwise of the fruit, you’ll be good.

The crumble topping is lovely and simple. This means that you can throw it on top of basically any fruit mix. Or pimp it up a little. I add ground ginger to the topping in my Peach & Ginger Crumble. This mirrors the ginger in the fruit base. So you can add your favourite spices. Ginger would actually be an amazing addition to this plum crumble.

You can also add to the plum and apple fruit layer. Again ginger is a great complementary flavour to plum so adding some chopped stem ginger would be delicious.

Orange is another great flavour to add – I would add orange zest for the maximum flavour hit. And vanilla and plum is a classic combo so you can add a little vanilla extra. Just don’t go overboard it it can become sickly.

I also sometimes add a little alcohol to the fruit. Cointreau/triple sec would add that orange note. Bourbon or spiced rum would add deep smoky vanilla notes. Pour with your heart, not your head!



This recipe is naturally vegetarian.


It is pretty easy to make a vegan fruit crumble. Simply switch the butter for a plant based substitute. Look for a block type version that is trying to have a buttery flavour – this will help both the texture and the taste.


This recipe is free from egg and nuts.

Gluten Free Fruit Crumble: It should be fairly easy to sub in a white gluten free flour blend on a 1:1 basis. Just remember that if you are using a blend without raising agents, you will need to add gluten free baking powder.

Dairy Free Fruit Crumble: The butter is the only dairy in the recipe so simply swap it for a dairy free alternative.


You only really need kitchen basics to make a crumble. Measuring scales and spoons, a silicone spatula, and a small sharp knife should be fairly standard in most kitchens.

I prefer to use a speed peeler to take the skin off my apples – I feel like I lose less flesh than by using a knife.

You can use almost any baking dish you like. I tend to use a ceramic baking dish or a glass Pyrex dish rather than a tin.

It is nice to present the finished crumble at the table so I tend to use something good looking. But also the thickness and retention of heat works well to ensure the crumble is cooked evenly.


I’ve written this recipe for the crumble topping to be made by hand. I don’t tend to want to dirty the food processor for just one small batch. But if you prefer to use a processor or are making a larger batch, you can do so.

  • Measure the Self Raising Flour and Salted Butter into the processor bowl. Cut the butter into small pieces as you add it.
  • Pulse until the butter is no longer visible. It is ready when the mixture resembles breadcrumbs. If you don’t have a pulse function, turn the processor on for a second at a time then turn it off. Just keep repeating doing this.
  • Measure in the Sugar and Sea Salt Flakes then pulse again a couple of times to combine and evenly distribute them in the flour butter mix.

It is worth noting that a stand mixer isn’t really suitable for this job.

A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.


The crumble topping is fabulous to make ahead of time. In fact I quite often make a triple batch and freeze two portions for another time. (This is when I break out the food processor to make it!).

The topping will freeze in a sealed bag or container for months and can be baked straight from frozen. It will also happily sit in the fridge for up to a week providing it is covered appropriately.

I am not so keen on making up the fruit mix ahead of time unless I am freezing it. Apples have a tendency to discolour very fast. I use the lemon juice method to prevent browning while putting the crumble together. But that won’t keep the apple in good shape for very long.

So saying this you can put the whole crumble together a couple of hours in advance at the most. Just make sure that the crumble is covering all the fruit layer.

What you can do is chop the fruit and freeze it in portions. You can then dump the frozen fruit into the dish, add fresh or frozen crumble and bake from frozen. It will need another 15 to 20 minutes in the oven if you cook from frozen.

Or you can allow the frozen fruit to thaw and then proceed as normal.

The whole assembled crumble will also freeze well.


I love leftover crumble. I actually might prefer it to fresh crumble. It reheats really well in the microwave. You can also reheat in the oven if you prefer the topping to crisp back up. Air fryers are quite good for that sort of thing too.

You can of course simply eat leftovers for dessert on another day but I highly recommend leftover crumble for breakfast. Simply serve with some yoghurt and thank me later.

Leftovers will last a few days in the fridge or can be frozen too.


Don’t be scared to adjust the sugar levels to your taste. This is one recipe where I won’t shout at you.

You can also adjust the ratio of crumble to fruit. I like a good 50/50 mix but you can adjust either way.

I suggest piling the crumble thicker in the centre of the dish and thinner around the edges. This is so the fruit can do that nice bubble up around the edges thing. And you get a nice variety of textures in the crumble topping.

Beware diving straight into crumble coming straight out the oven. The fruit will be piping hot and the sugars will burn you.


Apple crisp is a delicious seasonal baked dessert that consists of stewed apples with a grain free streusel topping that’s made with ground almonds. Totally foolproof and a family favourite! Plus no oats are needed to yield that perfect crumbly topping.

apple crisp with red apples on a cloth

If I told you that you could make this gluten free apple crisp in less than 30 minutes, would you believe me? Well believe it or not it’s true.

Apple crisp which is known as apple crumble in the UK is very simple to make and flavourful.  This recipe contains no flour and is free from oats . Plus it’s grain and dairy free topping makes it suitable for paleo,vegan and gluten free lifestyles.

For me this gluten free apple crisp recipe evokes memories of my childhood, apple desserts; be it pudding or pie  they were a staple treat growing up.

Although I wasn’t too fond of the thick warm custard that my mother would whip up and pour over my dessert.


Yes, traditionally the topping mixture consists of sugar, butter and flour. The flour that is used is typically wheat free but nowadays there so many recipes out there (including mine) that adjust to be gluten free.


Many apple crisp/crumble recipes have a tendency to call for oats. Oats are great for creating a crumbly topping plus they are naturally gluten free too.

While I do enjoy a good apple crisp with an oaty topping I’ve grown fond of using ground almonds to make a good foolproof high in fat and protein topping.


If you love the taste of soft juicy apples then I would definitely suggest chopping up the apples and stewing them for several minutes.

I personally prefer to make my apple crisp this way because it’s soooo much more flavoursome. You do loose some of the volume of apple which is why I always add an extra 1-2 apples to compensate.

Once the apple have cooked down then toss them into a baking dish just spread them out evenly and flat so everything is level.

The topping requires a pair of hands to create that crumble mix. It’s very simple to make but you need COLD butter that has been cut into small cubes in order for the crumble to uphold.

It’s merely a case of combining the cold butter with the ground almonds, coconut sugar and spices. Then using the pads of your fingers to breakdown the butter into the dry ingredients.


  • Ground almonds
  • Butter, cold and cut into small cubes
  • Apples (Granny smith, gala, pink lady pick your poison!)
  • Coconut sugar
  • cinnamon nutmeg


  • Ice cream
  • Custard
  • Simply on its own!!


stewing the apples

Melt the butter in the sauce pan along with the coconut sugar, cinnamon and water

Cook the apples until tender this should take roughly 10 minutes then drain off any excess liquid

making the crumble topping

Toss the apples into a oven proof pyrex dish then add the coconut sugar, cold butter, nutmeg, cinnamon and ground almonds into a medium sized bowl

adding the topping to the stewed apples

Combine the butter with the grounds almonds using your finger tips and create a crumbly mixture

Sprinkle the crumble topping over the apples evenly then bake for 10 minutes or until golden


If you have a nut allergy that you will need to use a combination of gluten free flour and oats (roll or old fashioned works). Just use half and half.


Granny smith apples, honey crisp apples, red or golden delicious, bramley apples


Yes, add raisins, blueberries, blackberries, rhubarb, cranberries, pear, pumpkin seeds, sunflower seeds etc…


Yes, you can use almond flour if you don’t care you use almond meal


I wouldn’t recommend it because the skin is quite tough and it won’t break down while the apples are stewing. It’s best to peel the apples first.


You can make the actual recipe the day before and refrigerate it. Alternatively, you can prepare the base only by stewing the apples, allow them to cool, refrigerate it. Then make the crumbly topping when you need it.


  • Any leftover needs to be tightly wrapped with cling film or saran wrap and stored in the refrigerator for up to 4 days.
  • Re-heat any leftover crisp if you don’t care to eat it cold.
  • Any apples are suitable to use for this dessert (I used gala apples)
  • I DON’T recommend freezing this dessert as the apples become too mushy and don’t hold up during re-heating
  • The overall sweetness is subtle if you want a super sweet apple crisp then use more sweetener. It’s always best to do a taste test of the topping as you go along and adjust if needed
  • Use erythritol, monkfruit , stevia or sucralose for a low carb sweetener option
  • Sit the chopped apples in salt water as you work your way through peeling and chopping each apple
  • Use an ovenproof pyrex dish  – mine is 8 x 6 inches
  • Make sure the butter is COLD in order to make the crumble
  • Drain off any excess liquid so there isn’t a layer of liquid/apples sitting in the pie dish

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