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Apple Crisp without Oats (Perfect Fall Recipe)
Description
This easy Apple Crisp without Oats is made with juicy apples coated in brown sugar, maple syrup, and cinnamon, then covered in a sweet, buttery crumble topping made with simple ingredients… no oats required! It’s the perfect fall dessert for busy weeknights, dinner parties, or any time apple season rolls around, and it’s ready to bake in about 20 minutes with pantry staples you probably already have.
Ingredients
Units
Scale
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- 3 tablespoons unsalted butter
- 7 medium Granny Smith apples
- 1/2 cup light brown sugar, packed
- 1/4 cup pure maple syrup
- 1 1/2 teaspoons ground cinnamon, divided
- 1 cup all-purpose flour
- 1/2 cup granulated white sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened slightly
Instructions
- Preheat the oven to 350°F.
- Add 3 tablespoons butter to a 10-inch cast iron skillet (or a 9×9-inch square baking pan) and place it in the oven to allow the butter to melt while you prepare the apples.
- Peel, core, and slice the apples.
- Add the apple slices, brown sugar, maple syrup, and 1 teaspoon cinnamon to a large bowl and stir until the apples are evenly coated.
- Remove the skillet from the oven and add the prepared apples to the bottom of the skillet. Set aside.
- Add flour, sugar, 1 stick of butter, salt, and remaining ½ teaspoon cinnamon to a large mixing bowl and mix with your hands, working the butter in until the entire mixture is moistened.
- Sprinkle the topping evenly over the apples.
- Bake the apple crisp in the preheated oven for 40 minutes, or until the edges are bubbling and the apples are soft.
- Serve warm. Pairs well with a dollop of fresh whipped cream or a scoop of vanilla ice cream and a drizzle of caramel.
Notes
- Slice your apples evenly so they all bake at the same rate and you end up with tender apples throughout. I love my mandolin for this! Prepping them ahead of time? Toss the slices with a little lemon juice to keep them from browning while you work.
- Softened butter is the secret to this crumble topping… it should give slightly when you press it, but not be melty. Some streusel topping recipes call for cold butter and a pastry cutter, but for this one, room temperature (or just slightly softer than fridge-cold) butter and clean hands work best.
- Want extra crunchy topping? Bake an extra 5 minutes, watching closely so it doesn’t get too dark.
- Let the crisp rest for 10-15 minutes after baking. The juices thicken up a bit and it’s easier to serve… though I’ll be honest, we rarely wait that long at my house!
Nutrition
- Serving Size: 3/4 cup
- Calories: 404
- Sugar: 44.6 g
- Sodium: 81.4 mg
- Fat: 16.3 g
- Carbohydrates: 63.6 g
- Fiber: 4.8 g
- Protein: 2.5 g
- Cholesterol: 42 mg
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