Apple Crisp Recipe Without Oats

5 from 3 votes

This deliciously warm and toasty Apple Crisp Recipe Without Oats is one of my favorites, especially when the weather turns to autumn.

Prep Time25

Cook Time20

Total Time45

Course: Dessert

Cuisine: American, british, English

Diet: Halal, Vegetarian

Servings: people

Calories: 451kcal

Preheat oven to 200°C/400°F/gas 6.
Peel and core the apples cut them in halves and slice them. Alternatively, you can cut them into 3 cm- 1" sized cubes.
Place the apples, sugar, cinnamon, and lemon juice into a medium-sized saucepan and cook it on medium heat until the apples are slightly softened and the juice from the apples is reduced to syrup.
Let the mixture cool down for 10 minutes while preparing the crumble mixture.

Cut the butter into small cubes and place them in a mixing bowl with the flour and rub them together with your fingertips until it looks like bread crumbs.
Add the sugar (and vanilla if you wish) to the crumb and lightly rub the mixture with your fingertips until combined, without overworking it.

Transfer the apple filling into a 20cm x 30cm (8' x 12") baking dish.
Sprinkle the crumble over the apple filling and spread it evenly, gently pressing with your fingertips.
Bake in the oven for 25 to 30 minutes or until it looks golden brown. Let it rest for 5-10 minutes before serving.
You can serve it with either vanilla ice cream or custard (or both!).

The type of apples you want to use depends on how sweet or sour you want your crumble. Simply make sure you pick the apples that don't fall apart when cooking.
Make sure the butter you use for the streusel topping is extremely cold. Work quickly while rubbing it with flour to avoid the butter getting soft.
Also, lightly rub the butter and flour with your fingertips until combined, without overworking it.
Make sure to slice the apples evenly. This step is necessary to have them cooked evenly. Make sure you cook the apples until slightly al dente to avoid them getting mushy.
You can make this delicious crisp with oats if you prefer so. Simply replace half of the flour with oats and add the oats along with the sugar and walnuts.
You can store the leftovers refrigerated in an airtight container for up to five days.