I prefer my apple crisp made without oats.
I don’t have anything against oats. I will eat an oatmeal cookie, but given other options it isn’t my first choice. I will not eat oatmeal for breakfast, unless they are steel cut. It’s a texture issue.
*Our posts contain affiliate links. If you buy something through one of those links, it won’t cost you anything extra, but we will make a small commission which helps keep our pantries full.
I came across this recipe years ago when I collected cookbooks. My favorite cookbook at the time was Beat This! by Ann Hodgman. I did not use the apple crisp recipe from that book since it was made with oats. But if I did, I would have used hers.
It was when Beat That! also by Ann Hodgman came out I found an apple crisp recipe that was made without oats.
Now we’re talking!
Once I found this recipe, it has been the only one I use. Of course, I can never leave well enough alone and have added a little more sugar and cinnamon, but the whole idea of an apple crisp recipe without oats started here.
The topping can be increased, or decreased as desired. But here is my word of warning, if you make the topping too thick, it will become hard to cut and hard to eat. All that butter and sugar will caramelize.Print
Apple crisp with a delicious thick topping that does not contain oats.
- Prep Time: 20 minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 Servings
- Category: Dessert
- Method: Baking
- Cuisine: Comfort Food
- 5 Green Apples
- 1 Tablespoon Lemon Juice or White Vinegar
- 1 cup Dark brown Sugar, firmly packed
- 3/4 cup All-purpose Flour
- 1/2 cup Butter, softened
- 3 Tablespoons White Sugar
- 2 teaspoons Ground Cinnamon
- Preheat oven to 375°F.
- Spray a loaf pan with baking spray.
- Fill a medium sized bowl with cold water and add lemon juice or vinegar.
- Core, peel, and slice apples.
- Place apple slices into the water and set aside.
- In a separate bowl, add dark brown sugar, flour, and butter.
- Mix and mash with a fork until everything is well combined. You can also use a mixer to do this part.
- Hand mixing may be required to get it all to come together.
- Drain apples and discard liquid.
- Cover apples with white sugar and cinnamon, toss to coat apples.
- Place apples in loaf pan.
- Sprinkle the sugar, flour, and butter mixture over the apples.
- Press down firmly onto to apples.
- Place in preheated oven.
- Bake for 60 minutes or until the top is beginning to turn darker. You may even see some liquid from the apple layer bubbling through.
- Remove from oven and allow to cool slightly before serving.
Adapted from Beat That! Cookbook by Ann Hodgman
- Serving Size: 1/6 of Recipe
- Calories: 406
- Sugar: 48.9 g
- Sodium: 118 mg
- Fat: 15.9 g
- Saturated Fat: 9.8 g
- Carbohydrates: 68 g
- Fiber: 5.3 g
- Protein: 2.4 g
- Cholesterol: 41 mg
Other Fall Favorites: