Apple Crisp without Oatmeal

5 from 1 vote

This recipe for Apple Crisp without Oatmeal is a classic fall dessert. The tender apple filling with cinnamon and brown sugar and crispy, crumbly topping have all the nostalgic flavors you remember in this timeless old fashioned dessert.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Dessert

Cuisine: American

Servings:

Calories: 267kcal

Author: Cara Lanz

Ingredients

Apple Filling

8 cups sliced apples (7-8 apples) Fuji and Granny Smith or a combination of other sweet and tart apples
2 tablespoons flour
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt

Streusel Topping without Oatmeal

1 cup flour
⅔ cup brown sugar
½ cup chopped pecans. optional
1 teaspoon cinnamon
¼ teaspoon salt
½ cup cold butter

Instructions

Preheat oven to 350. Spray a 9x9 or similar size baking dish (mine is 8x10) with cooking spray.
Peel the apples and cut them into short, thin slices, about 2 inches long by ¼ inch thick.
In a very large bowl, toss the sliced apples with flour, brown sugar, cinnamon, nutmeg, ginger, and salt. Place the apple slices in the prepared baking dish.
In the same large bowl you used for the apples, combine flour, brown sugar, pecans, cinnamon, and salt for the streusel topping.
Remove the butter from the refrigerator and grate it with a cheese grater. Toss the grated butter with the flour mixture and use your fingers to pinch the butter and flour mixture together until it clumps together and resembles wet sand.
Alternatively, you can cut cubed cold butter into the flour mixture with a pastry blender or two knives.
Evenly sprinkle the topping over the apple mixture.
Bake for 60-80 minutes or until the top is deep golden brown, the apples are soft, and thick juices are bubbling up around the edges (if the juice isn’t thick, it’s not done). An instant read thermometer should read 195.
Check the apple pecan crisp after about 50-60 minutes to gauge how much longer you need to go. You may need to add a layer of foil at this point so the topping doesn’t get too brown or the nuts burn.
Check the apples for doneness with a paring knife. Poke the paring knife into the center of the crisp. If you feel resistance, the apples aren’t soft yet.
Let the crisp rest on a wire rack for at least 20 minutes before digging in. It may be quite soft while it’s still warm and will thicken up a bit as it cools.

Notes

Storage & Freezing Instructions

Let apple crisp cool completely before covering to keep the topping from getting soggy. Store apple crisp covered in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

You can also freeze baked apple crisp in a freezer-safe container for up to three months. Defrost it in the refrigerator.

Nutrition