Fruit Crisp Recipe Without Oats ~ This fruity crisp is loaded with peaches and topped with a delicious streusel topping. It’s a fresh new way to serve peach desserts, with an oat-less, crisp topping that’s both buttery and delicious. Skip the oats! Fruit crisp recipe without oats. With only a few ingredients, you can make this easy fruit crisp that is topped with a buttery sugar topping.
SHEILA’S BEST APPLE CRISP (NO OATS)
- 2lbs cooking apples
- 1⁄4cup water
- 1⁄2cup sugar
- 1⁄2cup light brown sugar (firmly packed)
- 1⁄2teaspoon nutmeg
- 1⁄2teaspoon cinnamon
- 1⁄4teaspoon salt (you can be generous unless you decide to substitute salted butter)
- 3⁄4cup flour
- 1⁄2cup unsalted butter
- Cut cold butter into small cubes. Place in freezer to chill further.
- PREPARE APPLES.
- Peel apples.
- Cut an apple into quarters. Cut out core. Cut each apple slice one more time so that there are 8 slices.
- Cube the apple by cutting each slice the “short” way 2 or 3 times. Apple chunks should be no smaller than 1 inch (or they will get too mushy when cooking).
- Cube the remaining apples.
- Put apples into an 8 1/2 x 12 inch au gratin casserole dish, or an equivalent baking dish (it’s pretty forgiving).
- Pour water over apples.
- PREPARE TOPPING:.
- In the food processor put the sugar, nutmeg, cinnamon, salt and flour. Pulse until combined.
- Remove butter from freezer and put into food processor.
- Pulse to blend. Topping should be smaller than peas but not as fine as cornmeal.
- Add 3/4 cups chopped pecans pulse too mix.
- Sprinkle topping over apples evenly.
- Cover dish with foil.
- Bake at 350 for 30 minutes.
- Bake for 30 more minutes.
- Cool before serving.
How to Make Fruit Crisp Without a Recipe
Call it a crisp or call it a crumble—whatever you call it, you’re going to be making it all summer long.
Some people say that a fruit crisp is only a crisp if it has oatmeal in the pastry topping. Without oatmeal, they say, it’s called a crumble.
Me? I say crisp, and I usually use it in a sentence like this: “More crisp, please. Yes, more.”
Because give me a plate of blueberry crisp—juicy sweet-tart berries still warm from the oven; crumb topping all buttery and crunchy; a heaping spoonful of cold unsweetened whipped cream melting into the top—and I might love you forever.
Just make sure it’s homemade. Because crisps are always better when they’re made at home. And there’s no reason not to make them, especially in times of abundance (like now), because it’s easy to learn how to make fruit crisp by heart, a dessert that truly never requires a recipe.
1. Pick Your Fruit
Almost any fruit or berry works for making a crisp. Juicier fruit like blueberries and peaches will be, well, juicier than those made with, say, apples or pears. But all of these fruits—and cherries, apricots, and plums, too—are delicious in crisp form. (The only fruits that won’t work: citrus and tropical fruits.) Try mixing a few fruits together, or stick with just one, depending on what you have on hand. Any fruit bigger than a cherry should be thinly sliced; and if it is cherries or another stone fruit that you’re using, remove the pits. But don’t worry about peeling your fruit—peels are good for you and they look pretty in a crisp. You’ll want about a cup of sliced fruit or berries per person you’re serving.
2. Toss With Sugar and Spice
Toss your sliced fruit or your berries with a squeeze of fresh lemon juice, a little bit of light brown sugar, a pinch of cinnamon, and, if you feel like it, a whisper of nutmeg and a little lemon zest. Taste the fruit and add a little more lemon, sugar, or spice if desired, keeping in mind that it will get sweeter as it bakes. Transfer the mixture to any oven-safe dish that will comfortably hold all the fruit—really, any kind of dish or skillet will do. And if you’re making the crisp for a dinner party? You can’t beat dividing the crisps among individual ramekins.
3. Mix and Crumble Your Topping
Now for the fun part: In a large bowl, use your bare hands to mix together equal parts light brown sugar and room temperature, cubed butter with two parts flour. You can use all-purpose flour, whole wheat flour, or all-purpose gluten-free flour. For a crisp that serves six to eight, a good place to start is with 1/2 cup (1 stick) of butter: then add equal parts light brown sugar (1/2 cup) and two parts flour (1 cup). Add a generous pinch of salt, and a pinch of cinnamon and/or nutmeg. If you want to add or or slivered almonds, mix these in now, too—you can add just a little, or up to as much as the amount of butter used. Squeeze, mix, and crumble the mixture with your fingers until it comes together in little clumps. It should be drier than cookie dough; if it’s too moist, add flour a little at a time until it looks like in the photo below.
4. Bake your Crisp
Scatter your crumb topping over your fruit so it just barely covers the surface fully (a little bit of fruit peeking through is a very good thing). If you have leftover crumb topping, you can either bake it on a baking sheet and save it to use as a sweet crunchy topping for yogurt or ice cream, or freeze it unbaked and use it for your next crisp.
Bake your crisp in a 375°F oven until the fruit juices are bubbling and the topping is golden brown, which will take anywhere from 30 minutes to an hour, depending on the size of your crisp and the type of your fruit.
5. Serve it with cream
Now that you know how to make fruit crisp, you should know that fruit crisps are better served warm than cool, and I believe that a crisp should always, always be served with cream. Simply drizzle the cold cream over each serving, or whip it to soft peaks and spoon it on top. Or you can get that cream in the form of vanilla ice cream.
How To Make a Fruit Crumble
Learn how to make a crumble with any fruit in 3 easy steps.
YIELDServes 6Show Nutrition
For the filling:
- 6 to 7 cups fruit, enough to almost fill pan
- 1/2 to 1 cup granulated sugar, depending on the sweetness of the fruit
- 1 to 3 teaspoons freshly squeezed lemon juice
- 1 to 3 tablespoons cornstarch, depending on juiciness of fruit
- 1 teaspoon ground spice, such as cinnamon, ginger, or nutmeg (optional)
For the crumble topping:
- 1 cup all-purpose flour
- 1/2 cup packed light or dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 9×9-inch or 11×7-inch baking dish
- Pastry brush
- Mixing bowls
- Gallon-size zip-top freezer bag (optional)
- Cooling rack
- Heat oven to 375°F and prepare the baking dish. Arrange a rack in the middle of the the oven and heat to 375°F. Coat a 9×9-inch or 11×7-inch baking dish with butter; set aside.
- Prepare the fruit filling. If necessary, dice the fruit into bite-sized pieces, removing any stems, seeds, or inedible parts. Toss the fruit with sugar, lemon juice, cornstarch, and any spices in a large bowl. Use more sugar and less lemon juice when cooking with tart fruits, like rhubarb and blackberries, and less sugar but more lemon juice for sweet fruits, like peaches and plums. Best is to taste a piece of fruit and adjust to taste. Use more cornstarch with very juicy fruits like plums and less with firm fruits like apples. But don’t worry — no matter your ratio of these ingredients, your crumble will be delicious.
- Pour the fruit filling into the baking dish. Transfer the fruit filling into the baking dish.
- Prepare the crumble topping. Whisk the flour, sugar, cinnamon, baking powder, and salt together in a large bowl. Cut the butter into a few large pieces and toss these in the dry ingredients. Using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until large, heavy crumbs are formed.
- Scatter the crumble over the fruit. Pour the crumble topping evenly over the fruit.
- Bake the crumble. Bake until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch, 30 to 35 minutes.
- Cool the crumble. Let the crumble cool for at least 15 minutes before serving. If transporting to a picnic or party, let the crumble cool completely to give the fruit filling time to set.
Storage: Crumbles will keep, covered and refrigerated, for up to 1 week. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.
Using a 9×13-inch pan: Increase the fruit to 10 to 11 cups, adjusting the other filling ingredients to match. Increase all the crumble topping ingredients by half (1 1/2 cups flour, etc.), except for the baking powder.
To make a crisp: Add 1/2 cup of old-fashioned rolled oats or 1/2 cup chopped nuts (or both) to the topping.
To make a cobbler: Press the crumbs into biscuit-sized patties and arrange them in a single layer over the fruit.
Flour substitutions: Try subbing another flour for all or some of the all-purpose flour in this recipe. Almond flour, spelt flour, and barley flour would all make delicious crumbles and cobblers.
Sugar substitutions: Swap the brown sugar for white sugar for a lighter flavor, especially for cobblers. Feel free to experiment with other sugars in your cupboard as well.