Team Apple, here and reporting for duty! While there’s something about pumpkin spice recipes in the fall, nothing compares to warm, cinnamon-filled, cozy, and comforting apple dessert recipes.
You’ll find no shortage of them here either. From salted caramel apple cake to apple cider cupcakes to cinnamon sugar apple fritters.
They’re great, but there’s something extra special about this apple crisp. It takes the cake…er, crisp. It’s sweet, soul-warming, and completely nostalgic. And it’s so easy to make, it can satisfy those mid-week craving strikes in no time.
Why is Grandma’s Apple Crisp the Absolute Best?
Either this family recipe came from my great-grandparent’s restaurant in a little town in Iowa, or my Grandma got it off of a sugar sack (yes, I said sack) many, many years ago. As she put it, “I’m 75 years old, so you know that was a long time ago.”
Over the years, my mom has evolved this recipe and it’s what I’ve grown to love. Not just me either, it’s a favorite for everyone who’s tried it (not biased at all…). It’s the buttery crisp topping, that melts in your mouth because there are no oats, and melds into the sweet, juicy apples. There’s nothing like it, and once you have it, you won’t go back.
I honestly can’t eat apple crisp any other way now…and I continue to use it with a variety of fruits. As the seasons change, try it with Cherry Crisp, and Blueberry Almond Crisp. No-oats crisps are truly amazing. Signed, sealed, delivered, I’m yours, easy, best-ever apple crisp.
The Best Apple Variety to Use
Any apples that are best for baking will work in this recipe. If you’d use it in a pie, you should use it here.
You’ll want to use a variety of apple that is sturdy enough to hold up to the baking. I recommend a sweet yet tart apple for the best flavor, too. I love Jonathan’s if you can find them, or the ever-popular Honeycrisp. A good ol’ Granny Smith apple will work as well, too.
How to Make Homemade No Oats Apple Crisp
This recipe is absolutely so easy to make! From start to finish it takes about an hour, but most of that is the time it takes to bake it. Waiting is always the hardest part.
Please be sure to see the full recipe card below for the complete instructions and notes.
Mix Together the Apple Filling
The first step for the filling is to peel and core the apples. Growing up we had one of those super fun apple machines that did it all. But nowadays, I use a paring knife and sometimes an old-fashioned apple corer.
When slicing the apples by hand, cut them into about 1/4 inch slices or a little thinner. They should be thick enough to withstand the baking process without breaking down, but if they’re too thick they’ll take too long to cook.
With the apples sliced, it’s time to mix them with sugar and cinnamon. A little water or apple cider too, to aid in mixing. The apples themselves will release juice, but a little liquid encourages more sauciness and helps the cinnamon mixture stick to the apples.
To make sure it is evenly mixed, take the extra step of mixing the three together before adding to the apples.
Transfer the apple slices to a baking dish. You can use a ceramic oval baker or an 8×8 or 9×9 glass or ceramic baker.
Blend the No Oats Crisp Topping
Ah, the melt-in-your-mouth topping made without oatmeal. It’s like a pie crust meets a crisp meets…perfection? It’s similar to a streusel, too, using granulated sugar instead of brown sugar. Anyway, grab a second mixing bowl to prepare it.
Place the cubed butter, all-purpose flour, and granulated sugar in a bowl. The butter is easier to blend if it’s at room temperature. Just be sure your room isn’t too warm, because you don’t want it melted.
Use a pastry cutter, fork, or your hands to blend the butter into the dry ingredients until the butter is into a pea-sized mixture. A few (somewhat) larger chunks are ok; it doesn’t need to be perfect – that’s the beauty of this recipe!
All that’s left to do is pat the crisp topping onto the apple slices. Sprinkle it across the top then use a gentle hand to evenly spread and press it down across the top.
Bake the Crisp
Bake the apple crisp uncovered for about 45-50 minutes, depending on the size of the pan you use. The edges will be bubbling with cinnamon sugar goodness, and the topping should be golden brown. Then, the hardest part is letting it rest for a few minutes.
Serving Suggestions
Yeah, so the whole let-it-set-up thing? Unfortunately, it’s best to let the apple crumble rest for 15 to 20 minutes.
I know, the smells swirling through your kitchen will be magnificent, and it’s going to take every ounce of patience you have. This time gives the filling a few minutes to set up, so it’s not too runny. It also saves you from burning your mouth.
Then, scoop out the apple crisp into bowls. And definitely top it with vanilla ice cream, homemade caramel sauce, and maybe even some whipped cream, if you really want to go all out.
Make Ahead & Storage Tips
You can store leftover apple crisp covered, at room temperature, for a day or two. Trust me, it’s not going to last long. Any longer, or if you prefer right away, store it covered or transferred to an airtight container, in the fridge.
It’s excellent enjoyed by the spoonful, directly out of the pan from the countertop, or the fridge. You can also reheat servings in the microwave until warmed through. To keep an extra crisp crumbly topping, reheat it in the oven.
To prepare this apple dessert ahead of time, assemble it in its entirety. Consider adding a squeeze of fresh lemon juice to the filling for storage, to prevent the apples from browning.
Then, cover and store it in the fridge until you are ready to bake. I do recommend letting it sit at room temperature as the oven preheats in this case, to ensure your dish doesn’t shatter from the temperature change.
Otherwise, you can bake the apple crisp and then reheat it when you’re ready to serve. Alternatively, you can bake it ahead of time the day you’ll be enjoying it, and serve it at room temperature.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Apple Crisp Without Oats
Ingredients
Apple Filling
- 6-8 medium baking apples*, sliced, around 2.5-3 pounds
- 1/2 cup granulated sugar
- 1/4 cup water, or apple cider
- 1 teaspoon cinnamon
Crisp Topping
- 1-1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 12 Tablespoons unsalted butter, room temperature and cubed
Equipment
Instructions
- Pre-heat oven to 375°F. Peel and slice apples into approximately 1/4 to 1/2 inch slices.6-8 medium baking apples*
- In a large mixing bowl or the baking dish you will be using, toss the apple slices with sugar, water (or juice), and cinnamon. Mix well to coat the slices completely, and spread in an even layer in an 8×8 glass or ceramic baking dish.1/2 cup granulated sugar, 1 teaspoon cinnamon, 1/4 cup water
- In a separate medium mixing bowl, combine the flour, sugar, salt, and butter cubes with a pie blender or two forks, until well combined and small crumbles form. Lightly pat the topping over apples in the baking dish.1-1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 teaspoon salt, 12 Tablespoons unsalted butter
- Bake the apple crisp for 45-50 minutes, until bubbling and the topping is golden brown. Let sit for 15-20 minutes to cool slightly, then serve warm with vanilla ice cream as desired. Enjoy!
Notes
- Apples: You want to use apples that are sweet yet tart and will not break down too much during the baking process. If you can find Jonathan apples, they are best. Honeycrisps are a great option, and Granny Smiths will work in a pinch, too.
- Storage: I usually store the apple crisp on the counter, covered, for the first day (if it lasts that long!). You can reheat in the microwave, oven, or enjoy at room temperature. For longer storage, cover and place in the fridge.
- Reheating: you can enjoy it at room temperature, or reheat individual portions in the microwave. To reheat the entire pan, heat in the oven at 350°F for approximately 10-12 minutes depending on how much is left in the pan.
- Baking Dish: Adjust the size of the pan as needed. A 9×9 pan works just as well. The thickness of the crisp just may vary if using an oval or other shaped baking dish. If using a pan larger than 9×9, you will likely need less baking time.
This recipe was originally published in October 2015. The photos were updated and a video was added in October 2018. No changes to the actual recipe were made.
I made this earlier today and it the MOST DELICIOUS APPLE CRISP EVER!!! It is fabulous, thank you for sharing such a gem with us. I’ll never make apple pie again!
I’m so glad you enjoyed it, Brooxie!
I have a topping for apple crisp i found in my old grange cookcook ‘this recipe called for oil instead of other things ‘this book is very old most ot the recipes are from scratch .. Recipes i never heard of ‘awesome book .the one i’ve been using was very simple ‘did you ever hear of one using oil ? There are so many out there ‘some i don’t like the taste . Will try this one .. Thanks for sharing with us …
Love it. Hate when recipe calls for oats. I used half cup white sugar and half cup brown. I also sprinkled nutmeg and cinnamon on top b/4 baking.
Love the adaptations! Glad you enjoyed, Judith!
This recipe could NOT be more amazingly perfect!!!!!!!
Tons of buttery topping!! Best Apple crisp I’ve EVER had….even better than my previous favorite at a local farm!!!
I added pecans, just because we love them, but no changes are necessary to this wonderful recipe.
I’d give it a hundred stars if I could!
I’m so glad you liked it, Jo! It’s my absolute favorite too! I’ll have to try the pecans next time – sounds yummy!
I can’t wait to make it again, and share it !!!! I’m printing the recipe right now for co-workers!!!
Also making a ton when my daughter graduates from high school in June for her big party.
I love it, Jo! What an awesome thing to hear! Thank you! 🙂
WAY too sweet!!! Would be better with MUCH less sugar. At least half amount.
Sorry to hear it was too sweet for you!
Sounds like a great family dish! Looking forward to trying it! Recipe did not give the size of pan to use. Glass, metal or ceramic? Help!
Hi Sue! I suggest using an 8×8 in the step-by-step directions. I’ve made it in both glass and ceramic baking dishes, but would probably stay away from metal. Hope this helps, let me know if you have any other questions! Enjoy!
BEST apple crisp ever!!! Made it today after apple picking yesterday. This is a DEFINITE for Thanksgiving dessert! Thanks for such a great recipe. (btw…I doubled the ingredients and STILL made it in a 9×13 glass dish. The result was a dessert that could feed MANY…LOL!! Still amazingly DELICIOUS!)
So happy to hear, Maria!! It’s my favorite post-apple orchard activity (eating this, that is ;)). You’ve inspired me to go for the double batch now! 🙂 Thanks for commenting!
This really is the most sinful Apple crisp I’ve had! I have nothing against oatmeal in other recipes, but this really does taste like my grandma made it! Thank you for the recipe!
Sinful is spot on! 🙂 Thank you!
my great grandmother called a very similar version of this recipe English Apple Pie. It had a bottom layer too!. I will need to share her version, when I unpack it. Recently moved and not unpacked yet. It is simply the “best” ever.
Her ancestors were English.
That’s so special! There’s always something extra sweet about family recipes, isn’t there? <3 Thanks for sharing!
I just made this.
I did 1/2 white sugar and 1/2 brown sugar, and instead of all flour, I did 1/2c oats and added in 1 tablespoon of cinnamon and upped the butter amount to 14 tablespoons. It’s on top of the homemade cherry pie filling. So delicious.
Sounds great..and your description sold me ! Can you give me a suggestion for using peaches ?
Hi Eddie! That sounds delicious. The peaches will likely release more liquid than the apples do, so you may want to reduce the sugar by half and leave out the water.
Super easy and amazing. I would personally reduce the sugar a bit in the apple mixture if you want it a little more tart. The crisp has a good amount. Also, I added some pears with the apples and it was incredible. Don’t be afraid to throw in some more spices too. Cloves, nutmeg, and ginger are great additions.
Pears sound like a delicious addition, I can’t wait to try it next time! And yes, more spices are always good, too! 🙂 Thanks for commenting!
Absolutely amazing! So delicious, I made this because I had extra apples that I didn’t want to waste and I am so in love with it. Halved the recipe because I was low on flour and using what I had on hand, also used a mix of brown sugar and white. This is the perfect apple crisp and a great way tokick of the fall season
Love, love, love, Anna! I often make a half-batch too (to try to stop myself from eating it ALL in one sitting ;)). Thanks so much for commenting!!
We use the exact same recipe in our family that has traveled down from my grandmothers mother. The only difference we do is instead of the water we use apple juice or fresh apple cider is my personal favorite! I think it adds that special fall taste. Kristine
yummy recipe! Thanks for sharing this healthy recipe!
Glad you enjoyed! Thank you!
Awesome recipe. I doubled it and used 6 apples and 8 bananas (I was needing to use them up quick), and it turned out extremely delicious.
I’m so glad you enjoyed, and were able to use up the bananas, what a fun twist! Thanks for commenting!
Very similar to my recipe which I’ve used for many years. I don’t care to use oats either. I use cold butter and then chill the sugar/flour/ butter/salt topping after combining ( pulse in a food processor so butter is pea-sized) before I bake…. you might try That… it makes for a very crispy, more crunchy topping, ( Somewhat the same principle when making a pie crust flakier, using ice water, not over- warming the crust ingredients )
Excellent food processor tip, Marilyn! I like your take on chilling the topping too, thanks for sharing!
Absolutely delicious Made half of the recipe since we are a family of two. Only thing I would change is I would make the full recipe so we had more! A real winner.
I made a half batch for us last night too, and I couldn’t agree more that I should’ve made a full batch, too! Hah! It’s also delicious with coffee in the morning…so I was really wishing I had some this AM 😉 Thanks so much for commenting, Marti! So glad you enjoyed!
I have been making this recipe for years!! It is definitely a family favorite! Of course, I always double it.
Doubling it is 100% the right call! 🙂 Thanks so much, Rhonda, I’m glad your family enjoys it as much as mine does!
This was so easy and so delicious! We used apple cider instead of water and it added so much flavor! I highly recommend using it! Definitely a must make!
Thanks so much, Hannah! I love the apple cider substitute!
This recipe was delicious just as written. Will be making this again. Thank you for a great recipe. I got lazy and added the topping ingredients to my food processor and pulsed it a few times~~it worked beautifully.
YAY, Rhoda! I’m so glad you enjoyed. Also, pro tip about the food processor, that’s such a good move! Thank you!
I am celiac as well as having an allergy to oats. Can I substitute almond flour for the regular flour?
Thank you.
Hi Nancy! Unfortunately I haven’t tested it with almond flour myself so I can’t say for certain, but since you’re not actually binding a batter together I’m guessing you should be fine. I’d love to hear how it works if you try it!
Almond flour will be fine. The consistency may vary, but I’ve done it.
Thanks for sharing, Benjamin!
My family doesn’t care for an oatmeal topping so this is our new favorite apple crisp recipe.
Yay, I’m so glad to hear you all love it! Thanks so much for commenting, Elba!!
My husbands absolute favorite. Ok mine too lol.
So happy to hear, Louise 🙂 Thanks for commenting!
Has anyone ever substituted whole wheat flour with good results? It’s all I use anymore, but have not used it for baking yet.
Hi Anne – great question! I haven’t had any feedback from someone who has used whole wheat flour in this recipe before, and haven’t tested it yet myself. My hunch is that you should be fine substituting it, you just might want to use a little less (maybe around 1 cup) since whole wheat flour is more dense. Let me know if you give it a try!
Thank you for sharing your recipe ! Made this today and my husband loved it ! Will be making this again !
So glad to hear! Thanks so much, Arlene!
I made this for my boyfriend’s parents, took it over to their house fresh out of the oven with a pint of vanilla ice cream . It was devoured by the next day! They said it was absolutely delicious!!
That sounds about right…that’s how long it lasts around here too 😉 I’m so glad to hear they loved it. And pro move bringing the ice cream, too! Thanks, Jennifer!!
Oh goodness! This recipe is one to SAVE😋😋😋 It’s absolutely delicious!
Yay! So glad to hear! Thanks so much, Karen!!
Absolutely delicious! I am a great grandmother and have made apple crisps, always with oats, for 50 years. Never again. This recipe is the BEST!
This made my day!! I’m so glad to hear you loved it, Susie. Thank you so much!
So I was searching online for a recipe but most had negative reviews…came across this one and felt good about it and boy was i right!! Thank you! Sooo good!!
Yay!! I’m so glad you enjoyed it – it sure is a favorite around here! 🙂 Thanks for sharing, Carmen!
Another amazing dish. Just wow. I have made this twice and both times all I want to do is scrap off the crisp and leave the apples. Really easy to make. Great job.
Haha I can relate! I’m so glad you enjoyed it – thank you!
Hmmm, I’ve always used oats in my apple and fruit crisps but I’m curious to try this recipe. It looks just as ‘crispy’ as when oats are used. I bet it smells amazing when it’s baking in the oven.
Definitely smells amazing! The topping is still crisp, but I would say it melts in your mouth more than a topping with oats. Would love to hear if you give it a try!
Really easy and delicious. I had some blueberries that were a little soft so I added a cup of those. I will definitely make this again!!!
Yum! So glad to hear you enjoyed it, Gail!
DELICIOUS!!!
So glad you loved it! Thanks, Barbara!
I am using a dish with a lid, should the crisp be covered?
Hi Jennifer – nope, keep it uncovered so the topping can get golden brown and crisp. Enjoy!
This is the best apple crisp recipe ever. I’ve used the topping on peaches, blueberries, raspberries, and strawberries. They were all delicious. Thank you so much for this “no oats” recipe. Liz
Thanks so much for your review, Liz! Those all sound so yummy! I have a cherry crisp recipe with it too, you truly cannot go wrong! 🙂
This recipe is fantastic and will be my go-to from now on. It’s easier than pie and just as good–maybe better. The only slight changes I made were to add a little lemon juice to the water, and I put a couple of pinches of cinnamon and nutmeg in the topping.
Yummy – sounds like excellent additions! I couldn’t agree more – so much easier than pie (and delicious!). Thanks so much for making and your review, Bonnie!
Wow Wow Wow!!! I’ve made other apple crumbles, but haven’t in a very long time. When I found this recipe, I had to try it. The family was NOT disappointed! Even my picky teenager daughter. She loved it! Super easy and not near as rich as some of the others! Superb! I didn’t have cinnamon, so I left it out and it was STILL amazing!
Amazing!! Thank you so much for sharing, Rose, I’m so glad to hear everyone loved it. It’s definitely a family favorite over here!
Hello. At the last minute this weekend I decided to make dessert to bring to dinner at a friend’s house. Wanted to use only what was available on hand. Had apples, but no oats and only wanted to make something to fit the equivalent of an 9×9 pan. A quick search brought up your recipe. It was so easy to put together. I appreciate the limited ingredients list and refrained from tinkering with the original recipe. Everyone thought it was delicious. Leftovers heated up beautifully in the microwave the next day. Will be making it again. Thank you.
I’m so glad to hear it worked out and you enjoyed it! Thank you so much for sharing, Karen!
My family loved it. I have celiac and used gluten free flour and it was better than the gluten free oats I had been using.
Yay! I’m so glad to hear! Thank you so much for sharing, Norma!
I modified it a bit, since it was gonna be too sweet for me. I did 8 green apples + 2 tblsp sugar + 1/2 tsp cinnamon + 2 tsp lemon juice + pinch of salt + no water. Topping: 1.5 cup flour + 2/3 cup sugar + 1/2 tsp salt + 12 tblsp unsalted butter. 375F for 40-45mins. Loved it, thanks!
Thanks for sharing, Cat!
Also forgot to say — I think next time I’ll try making twice as much fruit filling but with only one topping recipe baked in a 9×13” pan. Might be even crispier 🙂
😍 sounds great!!
Many better crisp recipes. Apples part was good. Cooking time perfect. Crisp…needs more.
Sorry to hear you didn’t enjoy the crisp part, Rhonda.
I have not made this but will make it for sure. It looks like the recipe we were taught to make when I took cooking in school, about 1952. I lost the recipe and was so glad to find yours. I prefer apple crisp without the oats. Glad I found it!! Thank you.
I’m so happy you found it, too! I hope you enjoy!
This is the best apple dessert I’ve ever had! I needed a recipe to use apples from a tree in our yard and wow am I glad I came across this. I will definitely make it again. Thank you!
This made my day; I’m so glad you love it as much as we do! Thanks, Lisa!
This is virtually the same recipe that I have used for years….. no oats for us! I sometimes add a bit of vanilla / flour / cinnamon directly to the apples… just adds a bit more flavoring. Love it!
Yummy, thanks for sharing! So fun to hear how classic recipes have gotten passed down through generations.