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Apple Crisp without Oats is really more of an apple crumble, and it's our favorite fall dessert! Sliced apples are baked with a cinnamon sweet buttery crumble topping, and this version adds almond flour and walnuts to the topping too! This cozy Apple Crisp with no oats is an easy variation to fall baking that you'll want to make every year!
- It's Apple Season! - We just love fall! Picking apples, changing colors, all things pumpkin spice, and especially the fall baking!
- Why No Oats? - An apple crisp without oats is just something different! While we love this Apple Cherry Crisp made with an oat topping, this version more resembles the streusel topping of a cinnamon apple muffin! And while most crumble toppings are just flour, sugar and butter, this one makes it a little healthier by swapping in almond flour and adding lots of protein-packed walnuts. This apple crisp is pretty low in sugar, the apples are sweet enough on their own!
- Love Fall Baking? Try this Pear Blueberry Crisp and these Apple Oat Crumble Bread! Try this Apple Cranberry Almond Crisp, especially for the holidays!
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Ingredients & Substitutions
Some healthy ingredients with a little indulgence, this apple crisp no oats recipe is a must for fall!
- Apples - Any type of apples are fine here, really, it doesn't matter! You'll just want to adjust the amount depending on how big they are. If you have an apple tree or pick less than perfect apples, they will work in an apple crisp, just cut off any bad spots!
- Lemon Juice - Keeps the apples from browning and brightens their flavor.
- Maple Syrup - The sweetener for the filling, maple syrup adds rich deep flavor, but you could substitute honey or brown sugar if you don't have it.
- Cornstarch - When baked, cornstarch thickens the juices and liquid released by the apples.
- Cinnamon - Both in the filling and in the topping, apple cinnamon is the main flavor in this dessert!
- Flour and Almond Flour - I like subbing some of the flour topping with almond flour for a healthier, nutty, crumble!
- Walnuts - Apple crisp without oats needs something extra besides just flour and sugar in the topping! A big helping of chopped walnuts makes your crumble topping more substantial and really delicious! Almonds or pecans would be fine substitutes.
- Brown Sugar - I like a topping that's not too overly sweet, because the apples are so naturally sweet! A little brown sugar is all that's needed, and try making your own Homemade Brown Sugar next time you run out, it's really good!
- Butter - Butter holds the topping together and lets it get crispy and browned in the oven.
See recipe card below for full quantities.
Instructions
A crisp takes a long time to bake, but is really quick and easy to put together and pop in the oven!
Step 1 - Slice your apples, cutting off any bad spots.
Step 2 - Toss the apples with the filling ingredients in a bowl, use your hands! Add them to a baking dish.
Step 3 - Use the same bowl to mix together all the ingredients for the topping.
The butter can be cold and chopped, or melted. Again, use your hands to really mix together well!
Step 4 - Sprinkle the topping over the filling, leaving some space around the edges for the apples to peek out.
Step 5 - Bake at 350°F for about 50 minutes or until hot and bubbly.
Step 6 - Allow to cool a bit and serve with vanilla ice cream.
Recipe Notes & Tips
- Choose the Right Size Baking Dish - I used a medium oval baking dish here. You want 6 cups of apples to fit in a nice even layer, not too spread out but not too thick. A cast iron skillet or a pie pan would also work. You can also make the crisp in two smaller pans, freezing or refrigerating one for later.
- Variations for the Topping - You CAN make this apple crisp with oats if you want to! You can substitute oats for the flour OR the almond flour. You can really change up the topping with any oat, nut, flour, or nut flour combination you want, as long as the total quantities are the same.
- Cold or Melted Butter? - I've tried it both ways and it doesn't really matter too much. Melted butter is probably easier to mix in, but if you're using cold or room temperature butter, just really use your hands to smash it into the dry mixture.
- Storage and Freezing - Extra baked apple crisp can be store in the fridge for about 4 days and reheated in the microwave. Give it a try for breakfast topped with plain or vanilla yogurt instead of ice cream! An unbaked apple crisp can be made ahead and refrigerated for a day, or wrapped well and frozen. Thaw overnight in the fridge before baking.
Recipe FAQs
You can use any type of apples you have. I wouldn't buy specific apples for an apple crisp, anything you like to eat or pick from a tree in the fall will bake up delicious!
The purpose of the lemon juice is to keep the apples from browning and to add bright flavor. The cornstarch serves as a thickener for the filling as the apples release their juices. Both are great, but in a pinch, the apple crisp will be fine without either or both ingredients.
Yes! To make this apple crisp gluten-free you just need to substitute the regular flour with gluten-free flour or rolled oats.
No, you don't need to peel apples for apple crisp unless you want to. You should trim off any bad spots. If you do peel them, toss with the lemon juice as you go to keep them from browning. Sometimes apples from our tree have a splotchy black residue on them. If you scrub them with a cloth under running warm water, it comes off, no need to peel!
More Favorite Apple Recipes!
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Apple Crisp without Oats
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Print Pin RateIngredients
For the Apple Filling
- 4 to 6 apples (6 cups thinly sliced)
- 1 to 2 Tablespoons lemon juice from half a lemon
- 2 Tablespoons maple syrup
- 1 Tablespoon cornstarch
- 1 teaspoon cinnamon
For the Topping
- ¾ cup flour
- ¾ cup almond flour
- 1 cup walnuts or pecans chopped
- ¼ cup brown sugar
- ½ cup butter melted or chopped
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350℉.
- Wash and thinly slice the apples. Add to a bowl and toss with lemon juice, maple syrup, corn starch, and cinnamon. Clean hands are the best tool!
- Use a bit of the butter for the topping to grease a medium sized baking dish and pour in the apple filling.
- To the now empty bowl, add all ingredients for the topping and mix well. The butter can be melted or chopped. Again, use your hands to incorporate the butter into the mixture.
- Lightly sprinkle the topping over the apple mixture, letting the apples peek out around the edges.
- Bake at 350℉ for about 50 minutes or crisp and golden.
- Allow to cool slightly and serve with vanilla ice cream!
Notes
- Butter - I've made this recipe with cold chopped butter and melted butter, and I'm leaning towards melted butter being the easier to incorporate. Either way, use your hands to mix well with the dry topping and sprinkle over the crisp.
- Apples - Any variety of apples are fine, including apples picked from a tree in the fall! Trim off any bad spots, or scrub off black splotchy residue with a wash cloth under warm water, no need to peel!
- Baking Dish - Choose a baking dish that will accommodate 6 cups of sliced apples in a nice even layer. You could also use 2 smaller dishes and freeze one for later.
- Half Recipe - If you're just wanting a small portion, it's easy to make a half batch of apple crisp for a weeknight dessert!
- Gluten-Free - Substitute the regular flour with gluten-free flour or rolled oats.
Cassie Banna says
Delicious! I addd oats so made it with half oats/half almond flour. My kids don’t like walnuts, so I removed them as well. It was a fun seasonal dessert and seemed pretty healthy too!
Meryl Downing says
So excited to hear you liked it Cassie! Oats and almond flour without the walnuts are a great substitute, it's very interchangeable!