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Apple Crisp Without Oats

Apple crisp without oats with a golden, sandy flour-and-butter crumble and bubbling cinnamon apple filling. Baked until crisp on top, then rested for clean slices and a warm, spoonable center.
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Prep Time 15 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 6 apples
  • 0.3333333333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
Flour-based crumble (no oats)
  • 1.5 cup all-purpose flour
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 1 cup cold unsalted butter, cubed
  • 0.5 cup pecans or walnuts, roughly chopped optional
Serving
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Preheat and bake
  1. Preheat oven to 375F and grease a 9x13 baking dish.
  2. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them evenly in the dish.
  3. In a bowl, combine all-purpose flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt.
  4. Cut cold butter into the flour mixture until it forms large sandy clumps.
  5. If using, stir in pecans or walnuts, then scatter the crumble evenly over the apples.
  6. Bake for 40-45 minutes, until the topping is golden and the filling is bubbling at the edges.
  7. Rest for 10 minutes to set the filling, then serve warm with vanilla ice cream.

Notes

For the crispiest crumble, keep the butter very cold and stop mixing as soon as large sandy clumps form. Store leftovers covered in the refrigerator up to 4 days; reheat in a 325F oven until warmed through. Freeze baked crisp for up to 2 months (thaw overnight in the fridge, then reheat). For a lighter option, use a reduced-fat butter substitute and slightly reduce the sugar in the filling.