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Apple Crisp Recipe Without Oats (Crispy Flour Topping)

Apple Crisp Recipe Without Oats (Crispy Flour Topping)

Bubbling cinnamon apples under a crispy flour-and-brown-sugar streusel — no oats needed. Gluten-free and dairy-free options included.
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Prep Time 15 minutes
Cook Time 45 minutes
15 minutes
Total Time 1 hour
Servings: 9
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the filling

  • 6 cups apples peeled, cored and sliced ½ inch (Granny Smith + Honeycrisp)
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour or cornstarch
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 2 tablespoons apple cider

For the topping

  • 1 1/4 cups all-purpose flour
  • 1 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/2 cup cold unsalted butter cubed (1 stick)

Equipment

  • 1 8×8-inch (or 9×9-inch) baking dish grease before adding the filling
  • 1 Large mixing bowl for tossing the apple filling
  • 1 Medium mixing bowl, for the topping
  • 1 Pastry cutter or two forks to cut the cold butter into the flour
  • 1 Vegetable peeler and sharp knife to peel and slice apples ½ inch thick

Method
 

  1. Prep. Heat the oven to 375°F (190°C) and grease an 8×8 or 9×9-inch baking dish.
  2. Make the filling. Toss the sliced apples with the sugar, flour, cinnamon, lemon juice, and cider; spread evenly in the dish.
  3. Make the topping. Whisk the flour, brown sugar, cinnamon, and salt, then cut in the cold butter until it resembles coarse crumbs with a few pea-sized pieces.
  4. Assemble. Scatter the topping evenly over the apples without pressing it down.
  5. Bake. 45–50 minutes, until the filling bubbles at the edges and the topping is deep golden.
  6. Rest. Cool 15–20 minutes so the filling sets before you scoop.

Notes

Serves 6–9. Store covered in the refrigerator up to 4 days; reheat uncovered at 350°F for 10–15 minutes to re-crisp (microwave softens the topping). Gluten-free: swap the topping flour for 1¼ cups almond flour + 2 tbsp rice flour and use cornstarch in the filling. Dairy-free: use cold, solid vegan butter.