Caramel Apple Crisp Without Oats


This is a delicious recipe for Caramel Apple Crisp Without Oats . This Healthy Caramel Apple Crisp is an easy to make recipe that you can make with no oats. Maple syrup and coconut flour are the two main ingredients that makes this tasty dessert healthy. With a dusting of cinnamon, this is perfect for fall gatherings!


This apple crisp without oats is made with sliced pink lady apples and a sweet crumb topping! It’s quick and easy with simple ingredients like flour, sugar, and apples. Enjoy it with a big scoop of vanilla ice cream!

My heart belongs to crisp and crumbles! Sweet and juicy fruit covered in a buttery crumb topping? Yes, please!

This apple crisp recipe without oats is stupid simple, dangerously good, and a great way to use up freshly picked apples!


This apple crisp (no oats) is made with pantry staples, apples, and a lemon. As my four year old says, easy peasy, lemon squeezy!

  • Apples – I used Pink Lady apples because they’re the perfect combination of tart and sweet, plus they hold their shape. Honeycrisp, Granny Smith, and Jonagold apples are great options too.
  • Unsalted butter – Butter creates a crisp topping that’s crumbly and buttery. I like to use unsalted butter to control the amount and quality of salt. If you only have salted butter, omit the salt from the recipe.
  • Lemon juice – The acidic taste of citrus complements the sweetness of apples! Be sure to use freshly squeezed lemon juice. It’s far superior than bottled lemon juice.
  • Brown sugar & white sugar – To sweeten the apples and the crumb topping!
  • Kosher salt – A small amount of salt enhances sweetness.
  • All-purpose flour – The right amount of flour makes the perfect topping! Too little? The topping is soft and melts. Too much? It’s not sweet or buttery enough. If you’re gluten-free just swap the flour for Bob’s Red Mill’s 1:1 Gluten Free Baking Flour.


Preheat oven – Preheat your oven to 350 degrees Fahrenheit. Spray your baking dish and set aside.

Combine apples – Combine sliced apples, lemon juice, ¼ cup of brown sugar, and kosher salt. Stir well to coat.

Make crisp topping – In a large bowl combine a stick of butter, ½ cup of sugar, ¼ cup of brown sugar, 1 ¼ cups of all-purpose flour, and the zest of ½ a lemon. Use your fingers to mix the butter into the dry ingredients until well incorporated. I always make my recipes with plenty of crisp topping. Add only as much as you like. I used about ⅔rds of it and froze the rest for later.

Cook apples – While you don’t have to cook the apples first, I like the soft texture it creates. In a large nonstick skillet, melt 1 ½ tablespoons of unsalted butter. Add the apple mixture and cook until just slightly soft, about 6 minutes or so. Don’t completely cook the apples!

Make apple crisp without oats – Carefully transfer the apples to the baking dish. Top with as much crumb topping as you like.

Bake & enjoy – Bake the apple crisp for 35 minutes. Serve warm with vanilla ice cream.


  • If you don’t like the apples soft, skip the step where you cook the apples. Instead, melt 1 ½ tablespoons of butter in the microwave and toss with the apples, brown sugar, and lemon juice.
  • For best results, use apples that hold their shape or a combination of apples. I like the balance tart apples bring to a sweet apple crumble.
  • This recipe makes a lot of crisp topping. This way if you like plenty of topping you have it, and if you don’t you can just use the amount you want. I used ⅔rds of it and froze the rest. Use the frozen crisp topping to make a quick crumble for one!
  • I prefer the apples peeled but you don’t have to peel them! If you like the peels, leave them on.
  • You can also use a food processor to make the topping. Place the topping ingredients into a food processor and pulse until crumbly.


  • Store leftover apple crisp in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 20-second increments or in the oven at 300 degrees until warmed throughout.
  • You can freeze leftover apple crisp too! I like to freeze it in individual portions. Scoop individual sized portions onto a parchment lined sheet pan. Place the sheet pan in the freezer until the crisp is frozen solid. Place the apple crisp portions into a freezer-safe Ziplock bag.
  • Reheat frozen apple crisp in the oven at 300 degrees until warmed throughout.
a bowl of apple crisp with vanilla ice cream


Why didn’t my apple crisp get crispy?

The most common reason a crisp topping doesn’t get crispy is an incorrect ratio of ingredients. If you use too much butter, the topping will be soft. It’s important to use the right ratio of flour and sugar to butter.

Should you cover the apple crisp when baking?

It’s not necessary to cover the apple crisp while it bakes. Doing this prevents a crisp topping from browning too quickly. This apple crisp turns a nice golden brown in the oven.

What apple is best for apple crisp?

A slightly tart, crisp variety that holds its shape while baking is the best apple for a crisp. Try Honeycrisp, Granny smith, Pink lady, or a combination of apples.

Recipe overview

Apples: Thinly sliced apples are tossed with apple juice, sugar, cinnamon, and vanilla. A couple tablespoons of flour thicken the apple mixture and then they get placed in a baking dish.

Crumb topping: Combine brown sugar, granulated sugar, flour, salt, and cinnamon. Cut cold butter into the dry ingredients until you have a crumbly mixture with small pieces of butter all throughout.

Baking: Start baking this apple crumble covered with foil. This allows the apples to begin to soften without the topping burning. After about 20 minutes, remove the foil and let the crumble finish cooking uncovered. Once the juices are bubbling, the topping is golden brown, and the apples are tender, it is done!

What is the difference between an apple crisp and an apple crumble?

The fruit filling of our crisp and crumble are the same; it is the topping that is different. An apple crisp topping includes oats and uses melted butter, which create a crispier texture while baking in the oven. An apple crumble topping is more of a traditional crumb topping (no oats), similar to what you would see on an apple pie or a crumb cake. Cold butter gets cut into the flour and sugar creating a drier, almost sandy texture.

Best apples for apple crumble

Use your favorite baking apples. Honeycrisp, Pink Lady and Fuji are my favorites for this recipe. If you prefer a less sweet filling, you can use Granny Smith apples. If you have more than one type of apple you can also use a variety.

Recipe tips

  • Slice the apples ¼ inch or thinner so that they cook through and get soft and tender.
  • Butter in the crumb topping should be really cold (straight from the fridge). Work quickly when making the topping so that the butter doesn’t get too soft.
  • Bake the crumble covered for the first portion of the bake time. This ensures that the topping won’t get too dark.
  • Allow the crumble to cool on a wire rack for about 15 minutes. The juices will thicken up a bit as it cools.

Serving and storage

Serving: This apple crumble is best served warm the day it is made. You can top it with vanilla ice cream or a dollop of whipped cream.

Storage: Place leftovers tightly covered in the refrigerator for up to two days. You can eat the leftovers cold or you can reheat individual servings in the microwave. The topping will soften over time from the moisture in the apples.



  • 4 apples (you can use any type of apple – Granny Smith apples, Honeycrisp apples, or picked from an apple orchard during apple season)
  • 1 cup of white sugar (some use coconut sugar – you do you!)
  • 1 cup of light brown sugar
  • 1 teaspoon of nutmeg
  • 1 teaspoon of cinnamon (increase this if you love cinnamon apples)
  • 1 1/2 cups of flour (feel free to use almond flour if you want)
  • 1 stick of unsalted butter – soft, but not melted (you can use cold butter if you’re using a food processor… and yes, vegan butter works here too!)


1.) Peel and cut the apples so you have cubed apples that are no bigger than a square inch or sliced apples. While you are doing this, let your oven heat up to 350 degrees.

2.) Put the apples in the bottom of the prepared baking dish and start the crisp topping!

3.) Mix together all of the other ingredients, except the butter.

4.) Slowly add the butter until it is all mixed in.

5.) Sprinkle the topping over the apples and spread it out evenly.

6.) Cover the dish with foil and bake it for 30 minutes.

7.) After the first 30 minutes is up, remove the foil and bake it for 30 more minutes.

8.) Enjoy with a scoop of vanilla ice cream and whipped cream!

To jazz up this easy recipe, try adding lemon juice, maple syrup, caramel sauce, or strawberry rhubarb.

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