This easy apple crisp recipe without oats uses simple pantry goods you probably already have! 

Apple crisp with a crunchy oat-free topping is the perfect fall treat!  Make some for dessert tonight!

The second the heaviness of summer starts to dissipate, I have an urge to make this easy apple crisp recipe, pumpkin bread, and pumpkin cookies.

Not just any apple crisp, THIS easy apple crisp recipe without oats.

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.

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.

I store leftovers at room temperature, but it would be fine in the refrigerator.

Leftovers are best eaten after being warmed back up in a low oven, or in the microwave, about 90 seconds should do it.

Like all apple crisps, it is great warmed up with ice cream on top.

If you are at my house, you might even get an extra drizzle of caramel sauce added to the top.

Yield: 6 Servings

Apple Crisp

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Apple crisp with a delicious thick topping that does not contain oats.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 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

Instructions

1. Preheat oven to 375°F.
2. Spray a loaf pan with baking spray.
3. Fill a medium sized bowl with cold water and add lemon juice or vinegar.
4. Core, peel, and slice apples.
5. Place apple slices into the water and set aside.
6. In a separate bowl, add dark brown sugar, flour, and butter.
7. Mix and mash with a fork until everything is well combined. You can also use a mixer to do this part.
8. Hand mixing may be required to get it all to come together.
9. Drain apples and discard liquid.
10. Cover apples with white sugar and cinnamon, toss to coat apples.
11. Place apples in a loaf pan.
12. Sprinkle the sugar, flour, and butter mixture over the apples.
13. Press down firmly onto to apples.
14. Place in preheated oven.
15. 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.
16. Remove from oven and allow to cool slightly before serving.

Notes

Adapted from Beat That! Cookbook by Ann Hodgman

Nutrition Information:

Serving Size:

1/6 of the recipe
Amount Per Serving:Calories: 406 Total Fat: 15.9g Saturated Fat: 9.8g Cholesterol: 41mg Sodium: 118mg Carbohydrates: 68g Fiber: 5.3g Sugar: 48.9g Protein: 2.4g

Nutritional data varies by nutritional calculator used. All data provided is an estimate. If nutritional data is critical to a specific diet, please verify all information independently.

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Pumpkin Bread

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