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Hi, harvest season, nice to see you! This apple crisp is crumbly, gooey, sweet and a surefire way to celebrate the best time of the year!
Easy Apple Crisp Recipe
While pumpkin and peaches typically dominate the fall dessert lineup, this easy apple crisp recipe is about to steal the show. Easier than pie, and honestly more scrumptious, my apple crisp without oats is absolutely irresistible. Warm slices of tender apple coated in a sweet sauce and topped with a buttery-sugar crumble – it is heaven in a bowl. You don’t *technically* have to serve this a la mode and drizzled with caramel sauce, but why wouldn’t you?!
This apple crisp dessert perfectly embodies fall and is scary easy to make. In fact, I dare you to try and resist making it more than once this season. So plan a trip to your local orchard (or even just your grocery store), grab some apples and get baking. Your house is about to smell insanely good and your taste buds are about to squeal with delight.
Ingredients in Apple Crisp (Without Oats)
- Baking apples, peeled and sliced – I like to use Granny Smith, Honeycrisp or Pink Lady. This little tool makes peeling your apples SO EASY.
- Brown sugar – You can sub this out for granulated sugar, but I love the richness the brown sugar brings!
- Cinnamon
- Cornstarch – This helps thicken up the sauce.
- Vanilla
Crumble
- Salted butter, melted & then cooled – Generally a crumb topping is made with cold butter that is cut into the ingredients. This is so much easier! Just make sure to allow the butter to cool, so it doesn’t melt the sugar on contact.
- Brown sugar
- Granulated sugar
- All-purpose flour
How to Make Easy Apple Crisp
- Preheat the oven to 375° F.
- Melt the stick of butter for the crumble in the microwave and then set aside.
- Wash, peel and slice the apples.
- In a medium bowl, toss the sliced apples with brown sugar, cinnamon, cornstarch and vanilla.
- Pour the apples into the bottom of a two quart casserole pan.
- In a separate medium sized bowl, whisk together the brown sugar, granulated sugar and all-purpose flour.
- Pour the cooled melted butter into the bowl with the dry ingredients. Use a fork gently stir in the butter and then use your hands to gently toss the dry ingredients together, until clumpy.
- Pour onto the apples in the prepared pan, spread to cover.
- Bake uncovered for 30-35 minutes, or until the crumb is golden brown and the apples are tender.
- Allow the apple crisp to cool for 10 minutes before serving.
- Serve with ice cream or caramel sauce. Or both!!
What are some variations for apple crisp that I can try?
If you want to add a little crunch to this dessert, try adding in some chopped nuts to the crumble mixture (chopped pecans would be my go-to)!
You can also play around with the fruit! You could do half apples + half frozen berries, half apples + half pears or even all berries / peaches / pears, etc. But then it wouldn’t just be an apple crisp, of course.
If you’re feeling extra spicy, you can also add in fall-favorite spices like cardamom, nutmeg or ginger to the mix!
How should I store leftover apple crisp without oats?
Once cooled, store your apple crisp in an airtight container in the fridge for up to 3 days! When you’re ready to serve, reheat individual servings in the microwave.
Other Apple Recipes You’ll Love
Apple Crisp Without Oats
Ingredients
- 5 baking apples, peeled and sliced , *I like to use Granny Smith, Honeycrisp, or Pink Lady
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Crumble
- 1/2 cup salted butter
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 375° F.
- Melt the stick of butter for the crumble in the microwave and then set aside.
- Wash, peel and slice the apples.
- In a medium bowl, toss the sliced apples with brown sugar, cinnamon, cornstarch and vanilla.
- Pour the apples into the bottom of a two quart casserole pan.
- In a separate medium sized bowl whisk together the brown sugar, granulated sugar and all purpose flour.
- Pour the cooled melted butter into the bowl with the dry ingredients. Use a fork gently stir in the butter and then use your hands to gently toss the dry ingredients together, until clumpy.
- Pour onto the apples in the prepared pan, spread to cover.Bake uncovered for 30-35 minutes, or until the crumb is golden brown and the apples are tender.
- Allow the apple crisp to cool for 10 minutes before serving.
- Serve with ice cream or caramel sauce.
The hubby absolutely loved this! It was gone in two days. Made again the following week to share with neighbors, and, again, it was devoured! This recipe is a keeper.