This apple crisp without oats is made with sliced pink lady apples and a sweet crumb topping! It's quick and easy with simple ingredients like flour, sugar, and apples. Enjoy it with a big scoop of vanilla ice cream!
My heart belongs to crisp and crumbles! Sweet and juicy fruit covered in a buttery crumb topping? Yes, please!
This apple crisp recipe without oats is stupid simple, dangerously good, and a great way to use up freshly picked apples!
This apple crisp (no oats) is made with pantry staples, apples, and a lemon. As my four year old says, easy peasy, lemon squeezy!
- Apples - I used Pink Lady apples because they're the perfect combination of tart and sweet, plus they hold their shape. Honeycrisp, Granny Smith, and Jonagold apples are great options too.
- Unsalted butter - Butter creates a crisp topping that's crumbly and buttery. I like to use unsalted butter to control the amount and quality of salt. If you only have salted butter, omit the salt from the recipe.
- Lemon juice - The acidic taste of citrus complements the sweetness of apples! Be sure to use freshly squeezed lemon juice. It's far superior than bottled lemon juice.
- Brown sugar & white sugar - To sweeten the apples and the crumb topping!
- Kosher salt - A small amount of salt enhances sweetness.
- All-purpose flour - The right amount of flour makes the perfect topping! Too little? The topping is soft and melts. Too much? It's not sweet or buttery enough. If you're gluten-free just swap the flour for Bob's Red Mill's 1:1 Gluten Free Baking Flour.
How to Make an Apple Crisp Without Oats
Preheat oven - Preheat your oven to 350 degrees Fahrenheit. Spray your baking dish and set aside.
Combine apples - Combine sliced apples, lemon juice, ¼ cup of brown sugar, and kosher salt. Stir well to coat.
Make crisp topping - In a large bowl combine a stick of butter, ½ cup of sugar, ¼ cup of brown sugar, 1 ¼ cups of all-purpose flour, and the zest of ½ a lemon. Use your fingers to mix the butter into the dry ingredients until well incorporated. I always make my recipes with plenty of crisp topping. Add only as much as you like. I used about ⅔rds of it and froze the rest for later.
Cook apples - While you don't have to cook the apples first, I like the soft texture it creates. In a large nonstick skillet, melt 1 ½ tablespoons of unsalted butter. Add the apple mixture and cook until just slightly soft, about 6 minutes or so. Don't completely cook the apples!
Make apple crisp without oats - Carefully transfer the apples to the baking dish. Top with as much crumb topping as you like.
Bake & enjoy - Bake the apple crisp for 35 minutes. Serve warm with vanilla ice cream.
- If you don't like the apples soft, skip the step where you cook the apples. Instead, melt 1 ½ tablespoons of butter in the microwave and toss with the apples, brown sugar, and lemon juice.
- For best results, use apples that hold their shape or a combination of apples. I like the balance tart apples bring to a sweet apple crumble.
- This recipe makes a lot of crisp topping. This way if you like plenty of topping you have it, and if you don't you can just use the amount you want. I used ⅔rds of it and froze the rest. Use the frozen crisp topping to make a quick crumble for one!
- I prefer the apples peeled but you don't have to peel them! If you like the peels, leave them on.
- You can also use a food processor to make the topping. Place the topping ingredients into a food processor and pulse until crumbly.
Storage & Freezing
- Store leftover apple crisp in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 20-second increments or in the oven at 300 degrees until warmed throughout.
- You can freeze leftover apple crisp too! I like to freeze it in individual portions. Scoop individual sized portions onto a parchment lined sheet pan. Place the sheet pan in the freezer until the crisp is frozen solid. Place the apple crisp portions into a freezer-safe Ziplock bag.
- Reheat frozen apple crisp in the oven at 300 degrees until warmed throughout.
The most common reason a crisp topping doesn't get crispy is an incorrect ratio of ingredients. If you use too much butter, the topping will be soft. It's important to use the right ratio of flour and sugar to butter.
It's not necessary to cover the apple crisp while it bakes. Doing this prevents a crisp topping from browning too quickly. This apple crisp turns a nice golden brown in the oven.
A slightly tart, crisp variety that holds its shape while baking is the best apple for a crisp. Try Honeycrisp, Granny smith, Pink lady, or a combination of apples.
More Dessert Recipes
- Apple Pie With Graham Cracker Crust
- Healthy Apple Crumble
- Triple Berry Crisp with Oat Crumble
- Healthy Baked Apples
Apple Crisp Recipe Without Oats
- Large nonstick skillet
- 2.75 quart baking dish
- Measuring cups & spoons
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
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine the apples, lemon juice, ¼ cup of brown sugar, and kosher salt. Toss well with a large spoon.
- Spray a 2.75 quart glass baking dish with nonstick cooking spray. Set aside.
- Make the topping: In a large bowl, combine the butter, sugar, brown sugar, flour, and lemon zest. Use your fingers to mix the butter into the dry ingredients until well incorporated. Set aside.
- In a large skillet, heat 1 ½ tablespoons of butter on medium high heat.
- Add the apple mixture to the pan and cook until slightly soft - about 6 to 8 minutes. Stir occasionally.
- Carefully pour the apple mixture into the baking dish. Top with as much of the crumble topping as you like. I only used about ⅔ of it.
- Bake for 35 minutes. Enjoy warm with vanilla ice cream. Place any leftover topping in a ziplock baggie and freeze for another time.