The Ultimate Oat-Free Apple Crisp Recipe: A Simple, Delicious Dessert
There’s nothing quite like a warm, comforting apple crisp, especially when it features a perfectly buttery, sweet, and crispy topping. This particular recipe takes all the classic charm of an apple crisp but crafts it without any oats, creating a unique texture that many prefer. It’s an incredibly quick and easy dessert, utilizing everyday pantry staples like flour, sugar, and, of course, fresh, juicy apples. Perfectly baked until golden and bubbly, this apple crisp is absolutely divine when served warm with a generous scoop of vanilla ice cream.
My heart truly belongs to crisps and crumbles! There’s something undeniably magical about sweet, juicy fruit nestled under a rich, buttery crumb topping. This particular oat-free apple crisp recipe is not only incredibly simple to make but also dangerously delicious, offering a fantastic way to utilize a bounty of freshly picked apples. Whether you’re a seasoned baker or just starting out, this recipe promises a dessert that will impress with minimal effort.
Why an Oat-Free Apple Crisp?
While many classic crisp recipes incorporate oats into their topping for added texture and chewiness, an oat-free version offers a distinctly different, yet equally delightful, experience. The absence of oats results in a lighter, more uniformly crumbly and melt-in-your-mouth topping. This is perfect for those who prefer a smoother texture, have oat allergies, are sensitive to gluten (even certified gluten-free oats can be problematic for some), or simply enjoy a topping that focuses solely on the rich flavors of butter, sugar, and flour. This recipe highlights the natural crispness that flour-based crumbs can achieve, providing a beautiful contrast to the soft, tender apple filling.
Ingredients for Your Simple Oat-Free Apple Crisp
Creating this irresistible apple crisp without oats relies on a handful of straightforward ingredients you likely already have in your pantry, along with fresh apples and a bright lemon. As my four-year-old likes to say, it’s “easy peasy, lemon squeezy!”
- Apples: For this particular recipe, I chose Pink Lady apples because their ideal balance of tartness and sweetness, combined with their ability to hold their shape during baking, makes them a perfect choice. Other excellent varieties include Honeycrisp, Granny Smith (if you prefer a more tart profile), and Jonagold. Feel free to use a single type or a mix for a more complex flavor.
- Unsalted Butter: Butter is the secret to a truly outstanding crisp topping – it ensures a rich, crumbly, and melt-in-your-mouth texture. I opt for unsalted butter to have complete control over the salt content in the recipe. If you only have salted butter on hand, simply omit the additional kosher salt from both the apple filling and the crisp topping to prevent it from becoming too salty.
- Lemon Juice: The bright, acidic taste of freshly squeezed lemon juice beautifully complements the inherent sweetness of the apples, preventing the dessert from tasting overly sugary and adding a vibrant lift to the flavor profile. Always use fresh lemon juice; it makes a significant difference compared to bottled alternatives.
- Brown Sugar & White Sugar: A combination of both granulated white sugar and light brown sugar is used to sweeten both the apples and the luscious crumb topping. White sugar contributes to the crispness, while brown sugar adds a deeper, molasses-rich flavor and a touch of moisture, enhancing the overall caramel-like notes of the dessert.
- Kosher Salt: A small but crucial amount of kosher salt is added to both the apple filling and the topping. Don’t skip it! Salt acts as a flavor enhancer, balancing the sweetness and making all the other ingredients truly shine.
- All-Purpose Flour: Flour is the structural backbone of our oat-free crumb topping. Using the correct amount is key to achieving that perfect crisp texture; too little flour, and your topping might melt into a soft, greasy layer, while too much can result in a dry, less buttery crumb. If you’re looking to make this recipe gluten-free, a high-quality 1:1 gluten-free baking flour blend, such as Bob’s Red Mill’s, can be substituted directly for the all-purpose flour.
How to Make an Apple Crisp Without Oats: Step-by-Step
Creating this delicious oat-free apple crisp is a straightforward process, broken down into a few simple steps. Follow along for perfect results!
Step 1: Preheat Your Oven – Begin by preheating your oven to 350 degrees Fahrenheit (175°C). While it’s warming up, lightly spray your chosen baking dish with non-stick cooking spray and set it aside. This prepares the dish for an easy release later.
Step 2: Prepare the Apple Filling – In a large mixing bowl, combine your peeled and thinly sliced apples with the fresh lemon juice, ¼ cup of brown sugar, and a pinch of kosher salt. Stir all these ingredients thoroughly with a large spoon until the apples are evenly coated. This ensures every slice is infused with flavor.
Step 3: Craft the Crisp Topping – In a separate, large bowl, combine one stick (½ cup) of cold unsalted butter (cut into small cubes), ½ cup of white granulated sugar, ¼ cup of brown sugar, 1 ¼ cups of all-purpose flour, and the fragrant zest of ½ a lemon. Using your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized pieces. Don’t overmix; you want distinct buttery crumbs. This recipe yields a generous amount of topping, so you can use as much as you like. I typically use about two-thirds of it for one crisp and freeze the rest for a quick single-serving dessert later.
Step 4: Gently Cook the Apples – While it’s not strictly necessary, I find that lightly pre-cooking the apples yields a wonderfully soft and tender texture in the final crisp. Melt 1 ½ tablespoons of unsalted butter in a large nonstick skillet over medium-high heat. Add the apple mixture to the skillet and cook for about 6 to 8 minutes, stirring occasionally, until the apples are just slightly softened but still hold their shape. Remember, you don’t want to cook them completely, as they’ll continue to soften in the oven.
Step 5: Assemble Your Oat-Free Apple Crisp – Carefully transfer the slightly softened apple mixture into your prepared baking dish, spreading it evenly. Then, generously sprinkle the homemade crumb topping over the apples. Add as much or as little topping as your heart desires. For a truly rich crisp, I recommend using a good amount!
Step 6: Bake and Enjoy – Place the baking dish into your preheated oven and bake for approximately 35 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. Once baked, let it cool for a few minutes before serving. This allows the filling to set slightly. Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for an extra touch of indulgence!
Recipe Tips for a Perfect Oat-Free Apple Crisp
- Adjust Apple Firmness: If you prefer your apples to have more bite and firmness in the final crisp, you can skip the step of pre-cooking them on the stovetop. Instead, simply melt 1 ½ tablespoons of butter in the microwave, then toss it directly with the apples, brown sugar, and lemon juice before transferring to the baking dish.
- Choose Your Apples Wisely: For the best texture and flavor, always opt for apples that are known to hold their shape well during baking and offer a good balance of tartness and sweetness. Varieties like Pink Lady, Honeycrisp, Granny Smith, or Jonagold are excellent. Using a combination of tart and sweet apples can add more depth to your crisp.
- Customize Your Topping Quantity: This recipe is designed to yield a generous amount of crisp topping, giving you the flexibility to use as much as you prefer. If you love a thick, crumbly layer, use it all! If you prefer a lighter topping, use about two-thirds, as I often do, and simply freeze the leftover portion for another occasion. It’s perfect for making a quick single-serving crumble.
- To Peel or Not to Peel: The decision to peel your apples is entirely a matter of personal preference. I typically peel them for a smoother texture in the filling, but if you enjoy the slight chew and nutritional benefits of the peels, feel free to leave them on. Just make sure to wash them thoroughly.
- Food Processor for the Topping: For a quick and effortless topping preparation, you can use a food processor. Simply add all the cold butter (cut into cubes), sugars, flour, and lemon zest to the food processor. Pulse a few times until the mixture forms coarse crumbs – be careful not to overprocess, or it will become a paste.
- Add Spices: While this recipe is fantastic as is, feel free to enhance the flavor with warm spices. A half teaspoon of ground cinnamon or a pinch of nutmeg and allspice can elevate the apple filling. You can also add a touch of cinnamon or a small pinch of ginger to the crisp topping for an aromatic twist.
- Don’t Overmix the Crumb Topping: When making the topping by hand, resist the urge to overwork the butter into the flour mixture. You want coarse, uneven crumbs, which will bake up into that wonderful, varied crisp texture. Overmixing can lead to a less crumbly and potentially tough topping.
Storage & Freezing Your Apple Crisp
- Storing Leftovers: Any leftover apple crisp should be stored in an airtight container to maintain its freshness. Place it in the refrigerator, where it will keep well for up to 4 days. When you’re ready to enjoy it again, simply reheat individual portions in the microwave in 20-second intervals until warmed through, or place it in an oven preheated to 300°F (150°C) until thoroughly heated, which usually takes about 10-15 minutes.
- Freezing Leftover Crisp: Yes, you can absolutely freeze leftover apple crisp! For convenient future treats, I recommend freezing it in individual portions. Scoop individual-sized servings onto a parchment-lined baking sheet. Place the sheet pan in the freezer until the crisp portions are completely frozen solid. Once frozen, transfer the solid apple crisp portions into a freezer-safe Ziplock bag or an airtight container. This prevents them from sticking together.
- Reheating from Frozen: To reheat frozen apple crisp, you can typically place it directly into an oven preheated to 300°F (150°C). Bake until it’s warmed throughout and the topping is crisp again, which might take a bit longer than reheating from the fridge, usually around 20-30 minutes, depending on the size of the portion.
- Freezing Unbaked Topping: Remember that extra crumb topping? You can easily freeze it! Place it in a freezer-safe bag and it will keep for several months. When you’re ready to use it, simply sprinkle it over fresh fruit (like a single-serving apple or berry crumble) and bake as usual – no need to thaw beforehand.
Frequently Asked Questions (FAQs) About Oat-Free Apple Crisp
The most common reason for a crisp topping not achieving its desired crispiness is an incorrect ratio of ingredients. If there’s too much butter relative to the dry ingredients (flour and sugar), the topping can become soft and greasy rather than crumbly and crisp. It’s crucial to follow the recipe’s measurements precisely to ensure the perfect balance for a golden, crunchy topping.
It is generally not necessary to cover an apple crisp while it bakes. Covering it can trap steam, which might prevent the topping from becoming perfectly crisp and golden brown. This specific oat-free apple crisp recipe is designed to brown beautifully in the oven uncovered, achieving that desirable golden-brown hue and crunchy texture without any intervention.
The best apples for an apple crisp are varieties that are slightly tart, crisp, and robust enough to hold their shape during baking without turning mushy. Excellent choices include Honeycrisp, Granny Smith, Pink Lady, or Jonagold. You can also use a combination of these apples to achieve a more complex and balanced flavor profile, blending tartness with sweetness.
Yes, you can prepare parts of this apple crisp in advance. You can slice the apples and toss them with lemon juice (to prevent browning) and the other filling ingredients, then store them in the refrigerator for up to a day. The crisp topping can also be made ahead of time and kept in the refrigerator for a few days, or frozen for longer. Assemble and bake just before serving for the freshest taste and best texture.
This versatile oat-free crisp topping is delicious with a variety of fruits! You can easily adapt this recipe to make a peach crisp, berry crisp (mixed berries work wonderfully), pear crisp, or even a mixed fruit crisp combining apples with other seasonal fruits. Just ensure the fruit has a similar moisture content or adjust baking time accordingly.
To achieve an extra crunchy topping, ensure your butter is very cold when you cut it into the dry ingredients. You can also refrigerate the prepared crumb topping for about 15-30 minutes before sprinkling it over the apples and baking. This helps the butter stay firm longer in the oven, leading to a crispier result. Also, make sure not to overcrowd the baking dish, allowing for even heat distribution.
More Delicious Dessert Recipes to Try
- Apple Pie With Graham Cracker Crust
- Healthy Apple Crumble
- Triple Berry Crisp with Oat Crumble
- Healthy Baked Apples
Apple Crisp Recipe Without Oats
Carolyn
Pin Recipe
Equipment
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Large nonstick skillet
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2.75 quart baking dish
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Spatula
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Measuring cups & spoons
Ingredients
For the apple filling:
- 7 cups peeled and sliced apples About 10 small apples
- 1 ½ tbsp unsalted butter
- 1 tbsp lemon juice
- ¼ cup brown sugar
- ¼ teaspoon kosher salt
For the crisp topping:
- ½ cup unsalted butter
- ½ cup sugar
- ¼ cup brown sugar
- 1 ¼ cup all-purpose flour*
- zest of ½ a lemon
Instructions
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Preheat the oven to 350 degrees Fahrenheit (175°C).
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In a large bowl, combine the apples, lemon juice, ¼ cup of brown sugar, and kosher salt. Toss well with a large spoon to ensure all apples are coated.
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Spray a 2.75-quart glass baking dish with nonstick cooking spray. Set aside, ready for the crisp assembly.
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Make the topping: In a separate large bowl, combine the cold, cubed butter, white sugar, brown sugar, all-purpose flour, and lemon zest. Use your fingers to mix the butter into the dry ingredients until it resembles coarse crumbs with some pea-sized pieces. Do not overmix. Set aside.
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In a large nonstick skillet, heat 1 ½ tablespoons of unsalted butter over medium-high heat until melted and shimmering.
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Add the apple mixture to the hot pan and cook, stirring occasionally, until the apples are just slightly soft, approximately 6 to 8 minutes. They should not be fully cooked.
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Carefully pour the softened apple mixture into the prepared baking dish, spreading it evenly across the bottom. Top generously with as much of the crumb topping as you desire. I typically use about ⅔ of the prepared topping.
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Bake for 35 minutes, or until the topping is golden brown and the apple filling is bubbly. Serve warm, ideally with vanilla ice cream. Store any leftover topping in a freezer-safe ziplock baggie for future use.
Notes
Nutrition