apple crisp recipe without oats
The Best apple crisp recipe without oats
Apple Crisp Without Oats
A warm, comforting apple crisp made without oats, featuring a buttery crumb topping and a rich, spiced apple filling. This recipe is a must-try for any occasion.
🥘Ingredients
- 6 medium apples (peeled, sliced)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup cold butter (cut into small cubes)
- 1/2 tsp salt
- 1/2 cup chopped walnuts (optional)
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Line an 8×8-inch baking dish with parchment paper. -
2
In a large bowl, toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and lemon juice. Spread evenly into the prepared baking dish. -
3
In another bowl, combine flour, remaining sugar, salt, and chopped walnuts (if using). Cut in cold butter until the mixture resembles coarse crumbs. -
4
Sprinkle the crisp mixture evenly over the apple filling. -
5
Bake for 30-35 minutes, or until the top is golden brown and apples are tender. Let cool for 10 minutes before serving.
🔧Equipment
- Mixing bowls
- Cutting board
- Baking dish (8×8 inches)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add 1/2 cup of raisins or chopped pecans to the filling.
- Substitute walnuts with pecans or almonds for a different nut flavor.
- Ensure butter is cold while mixing the topping to achieve a flaky texture.
Variations
- Add a dash of vanilla extract to the filling for enhanced flavor.
- Top with a dollop of whipped cream or vanilla ice cream before serving.
Watch Video Of How Apple Crisp Without Oats Works
❓ Frequently Asked Questions About Apple Crisp Without Oats
1. What are the key ingredients I need to make apple crisp without oats?
To make a delicious apple crisp without oats, you’ll need:
– 4–5 medium apples (such as Honeycrisp, Fuji, or Granny Smith), peeled and sliced
– 1 cup granulated sugar (or a mix of brown sugar and white sugar for depth)
– ½ cup all-purpose flour (or cornstarch for a lighter texture)
– ½ cup unsalted butter, melted (plus extra for greasing)
– 1 tsp ground cinnamon
– ¼ tsp salt
– 1 tbsp lemon juice or apple cider vinegar (to prevent browning)
– ½ cup chopped walnuts or pecans (optional, for crunch)
– 1 tbsp cornstarch (for the topping crust)
2. Can I substitute any of the ingredients in the recipe?
Yes! Here are some common substitutions:
– Flour: Replace all-purpose flour with almond flour (for gluten-free) or gluten-free blend if needed.
– Sugar: Use coconut sugar, maple syrup, or a mix of brown sugar and honey for a sweeter, caramel-like flavor.
– Butter: Melted coconut oil or dairy-free butter works well, though texture may differ slightly.
– Nuts: Skip nuts entirely or use seeds like chia or pumpkin for texture.
– Cinnamon: A pinch of nutmeg or cardamom can add warmth if you prefer a different spice blend.
3. Why does my apple crisp not brown well, even though I added cornstarch?
If your crisp isn’t browning enough, try these tips:
– Preheat oven fully (425°F/220°C) to ensure even heat.
– Use a light-colored baking sheet—dark pans absorb heat and can prevent browning.
– Brush the crust with extra melted butter before adding apples for better caramelization.
– Add 1–2 tbsp extra cornstarch to the topping for a crispier texture (but it won’t make it brown more).
– Bake uncovered for 5–10 minutes to let moisture escape and help browning.
4. How do I know when the apple crisp is done?
Your crisp is ready when:
– The top is golden brown and slightly puffed (or fully set if baked longer).
– The apples are tender but still hold their shape (they’ll soften as they cool).
– The edges are crispy, and the center is bubbly (if using a liquid topping like apple juice).
– Insert a knife—it should come out clean or with just a few moist crumbs.
5. Can I make this recipe ahead of time, and how should I store it?
Yes! You can prep the filling and crust ahead and assemble them the day of baking:
– Make-ahead filling: Mix apples, sugar, spices, and lemon juice; refrigerate for up to 24 hours.
– Assemble: Combine the filling with the crust (if using a separate crust) and refrigerate until ready to bake (up to 4 hours).
– Storage:
– Room temperature: Store in an airtight container for 2–3 days.
– Fridge: Keeps for up to 5 days (reheat in the oven at 350°F/175°C for 10–15 minutes).
– Freezer: Bake as usual, cool completely, then freeze in a single layer before transferring to a bag. Reheat from frozen by baking at 375°F (190°C) for 20–25 minutes (add a splash of water if needed).
