Simple Apple Crisp Recipe Without Oats (No Peeling)
This simple apple crisp recipe without oats is a delicious twist on the classic fall dessert. We incorporate crunchy chopped nuts into the ever-popular topping that perfectly complements the warm, spiced apples beneath.
While it might not win beauty contests, this humble dessert is all about comfort and crowd-pleasing flavors.
What to Expect
Without oats, expect a topping that’s crunchier from the nuts compared to the chewy texture oats provide.
Simplicity at its best: This easy recipe is straightforward – chop and spice the apples (no peeling needed), blend the topping with your fingers, sprinkle it over the apples and bake.
Foolproof and forgiving: The recipe can handle a little more of this and a little less of that – perfect for ‘not by the book’ types or bakers at any level 🙂
Bottom line: Spiced tender apples with a buttery, cinnamon crumbly topping and baking aromas that will make you swoon – a perfect fall dessert. Just 7 simple ingredients and much easier than making an apple pie!
Ingredients – tailored to your taste
- Apples: Use a mix if you like. Good choices are Granny Smith (tarter), Honeycrisp (sweeter), Fuji, Jonagold, Golden Delicious. Avoid MacIntosh apples and Red Delicious as they may become too mushy.
- Flour: I use all-purpose flour but you can use whole wheat or almond flour as a substitute. For a gluten-free version, use gluten-free flour.
- Nuts: Chopped pecans, walnuts or almonds are all good choices. Or use a combination of nuts.
Variations
- Warm spices: add a pinch of nutmeg or replace the cinnamon with pumpkin spices.
- Lemon: add a squeeze of lemon juice to the apple filling for some tang. Taste and decide if you want to add a touch more sugar.
- No nuts in topping: If you don’t have or like nuts, leave them out of the topping and add 1/4 cup/31 grams flour.
- Extra nutrition:
- Use whole wheat flour or almond flour instead of all-purpose.
- Leave the peels on the apples.
- Add a tablespoon of ground flaxseed to the crumble topping.
Step by step instructions
Tips for a lighter apple crisp
- Reduce the sugar by up to half the amount in the apple mixture. If you use sweeter apples like Honeycrisp, you will need less sugar anyway.
- Reduce the nuts and butter a little in the apple crisp topping.
- Change the apple-to-topping ratio: Increase the apples and reduce the amount of topping used, by about one-quarter.
- Serve smaller portions (my favorite option). You can bake the apple crisp in ramekins or serve it in small cups.
Shortcuts
- Skip peeling the apples (bonus – better nutrition)
- Baking the apple crisp in ramekins will take less time.
- Buy pre-chopped nuts.
- Soften the apples in the microwave for a few minutes will reduce baking time by about 10-15 minutes.
- Use a store-bought apple pie filling in a can to avoid chopping and spicing the apples. This way, you are just making the topping and baking for less time.
Make Ahead
See instructions in the recipe notes for storing leftovers, freezing and reheating.
Recipe FAQs
Can I use melted butter instead of cold butter for the topping?
You can use melted butter instead of cold butter. It will result in a more uniform topping and texture that is less crumbly and crispy. And it’s a bit more convenient. So choose what’s important to you.
What should I serve with an apple crisp?
Serve the apple crisp with a scoop of vanilla ice cream – vanilla is classic but dulce de leche or caramel, in my opinion, takes it over the top. Other good options are whipped cream, plain or vanilla yogurt and/or a drizzle of caramel sauce.
More apple dessert recipes
No apple peeling is required for any of these recipes!
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Apple Crisp Recipe Without Oats
This rustic apple crisp recipe without oats is a delicious twist on the classic dessert. We incorporate crunchy chopped nuts into the ever-popular topping that perfectly complements the warm, spiced apples beneath.
Servings: 8 (or 6 large servings)
Ingredients
Apple Filling
- 4 medium-large apples, Note 1 (~5-6 cups diced)
- 1/4 cup brown sugar, Note 2 (or a bit more if using tart apples)
- 2 tablespoons all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- pinch kosher salt
Apple Crisp Topping
- 1/4 cup cold butter, cubed (1/2 stick) salted or unsalted butter
- 1/2 cup all purpose flour (or whole wheat flour)
- 1/3 cup brown sugar (or a bet less for less sweet)
- 1/2 teaspoon ground cinnamon
- 1/2 cup finely chopped nuts (walnuts, pecans or almonds)
Instructions
- HEAT OVEN to 350F/177C. Spray an 8×8 inch (20x20cm) or similar baking dish, Note 3 on pan sizes.
- PREPARE APPLES: No need to peel unless you want to. Slice apples off the core and cut into small chunks, about 1 inch/2.5cm or a bit less. Smaller apple cubes will cook faster. You can instead make thinly sliced apples. You will have a total of ~5-6 cups of chopped apples.
- PREPARE FILLING: Add apples and other filling ingredients to a large mixing bowl. Mix to combine well. Transfer mixture to prepared baking dish.
- MAKE TOPPING: Add flour, cold cubed butter, cinnamon and brown sugar to a medium bowl. Rub ingredients between your clean fingers and palms until it is a crumbly mixture. Or use a pastry cutter to crumble the mixture. Add nuts and mix to combine evenly. Sprinkle crumble evenly over apple mixture in baking dish.1/2 teaspoon ground cinnamon, 1/4 cup cold butter, cubed (1/2 stick), 1/2 cup all purpose flour, 1/3 cup brown sugar, 1/2 cup finely chopped nuts
- BAKE AND SERVE: Place apple crisp on foil or baking sheet to prevent spills (this would only happen if there is too much filling in the dish). Bake for 35-45 minutes (depending on size of apple chunks) until topping is golden brown and apples are tender (poke inside with a knife). Let cool for 5-10 minutes. Serve warm or at room temperature with ice cream or whipped cream.
Recipe Notes
- Apple varieties to use: You need apples that hold up well during baking. Some good options are sweet apples like gala apples and honeycrisp, or tart apples like granny smith apples. Other options are jazz, pink lady, braeburn and jonagold. Avoid macintosh apples and red delicious apples.
- Brown sugar option: Use white sugar if you like instead, but you you will lose some of that nice caramel flavor. Adjust sugar based on sweetness of apples.
- Pan size options. Use a 2 liter/2 quart/8 cup capacity – like an 8×8, 9×9 or 11×7 inch (20 x20, 23×23 or 28×18 cm). Alternatively, try single servings in 6-8 ramekins.
- Recipe variations to try
- Spices: add a pinch of nutmeg or replace the cinnamon with pumpkin spices.
- Lemon: add a squeeze of lemon juice to the apple filling for some tang. Taste and decide if you want to add a touch more sugar.
- No nuts in topping: If you don’t have or like nuts, leave them out of the topping and add 1/4 cup/31 grams flour.
- Extra nutrition: Use whole wheat flour or almond flour instead of all-purpose. Add a tablespoon of ground flaxseed to the crumble topping. Reduce the sugar by up to half the amount.
- Lighter version: Reduce sugar by up to half (and use sweeter apples like Honeycrisp apples). Reduce nuts and butter a little in the crumble topping. Increase apples and reduce amount of topping used, by about one quarter. Serve smaller portions (my favorite option)- bake apple crisp in ramekins or serve it in small cups.
- Shortcuts
- Bake apple crisp in ramekins (less baking time)
- Buy prechopped nuts
- Soften the apples in the microwave for a few minutes to reduce baking time by about 10-15 minutes
- Use a pre-made apple pie filling. This way, you are just making the topping and baking for less time.
- Toppings: Ice cream, whipped cream, vanilla or plain yogurt, caramel sauce drizzle.
- Make Ahead
- Prepare ahead: Prepare the recipe in the baking dish, cover it well with plastic wrap or aluminum foil, then place in the fridge for a day. Bake it the next day (it might take a little longer to bake).
- Leftovers: Keep them in an airtight container for up to 4-5 days in the fridge. A few days at room temperature is fine as well.
- Freeze:
- Freeze baked apple crisp in a sealed container or well wrapped for up to 3 months. Thaw in the fridge and warm until heated through at 350F/177C for ~30 min.
- Freeze unbaked apple crisp for up to 3 months. Thaw then bake for 40-45 minutes.
Nutrition
Calories: 238kcal | Carbohydrates: 37g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 158mg | Fiber: 3g | Sugar: 25g | Vitamin A: 231IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg
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In the “No nuts in the topping” sentence, what do we add 1/4 c. of, instead of nuts?
Sorry! It should say flour. It is now corrected in the post. Thanks for the catch Kathy 🙂