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Apple Crisp Without Oats

Apple crisp without oats pairs tender, cinnamon-scented Granny Smith apples with a buttery, coarse-crumb topping. Baked until golden and bubbling, it rests briefly before serving so the filling can settle.
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Prep Time 20 minutes
Cook Time 55 minutes
resting 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 tsp canola oil for greasing
  • 3 lb Granny Smith apples peeled, cored, and sliced 1/4 inch thick
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 0.5 tsp ground cinnamon
For the topping
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar packed, light
  • 0.25 tsp kosher salt
  • 0.5 cup unsalted butter 1 stick, cold and cut into small cubes

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Heat the oven to 375°F.
  2. Lightly grease a 9x13-inch baking dish with the canola oil.
  3. In a large bowl, toss the apples with the granulated sugar, lemon juice, cornstarch, and cinnamon.
  4. Spread the apples evenly in the prepared dish.
Make the topping
  1. In a medium bowl, stir together the flour, brown sugar, and salt.
  2. Cut in the cold butter with your fingertips or a pastry cutter until the mixture forms coarse crumbs.
Assemble and bake
  1. Scatter the topping evenly over the apples.
  2. Bake for 45 to 55 minutes, until the topping is golden brown, the apples are bubbling at the edges, and a knife easily pierces an apple slice near the center.
  3. Let the crisp rest for at least 15 minutes before serving.

Notes

For the best crumbly topping, keep the butter cold while cutting it into the flour mixture. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. A cup-for-cup gluten-free flour blend can replace the all-purpose flour.