Simple, classic apple crisp recipe and no oats needed! This is a great tasting apple crisp that will fill your home with a wonderful aroma!
Who doesn’t love homemade apple crisp? In my house, the grand total is zero; everyone in my family absolutely adores this apple crisp recipe.
This is another recipe that has been made for generations in my family. It fills the house with a cozy aroma and the flavor is just about perfect.
Growing up in Michigan meant that we made so many apple desserts during the fall. And I’ve been making this apple crisp for decades. It’s still one of my all-time favorites.
Make sure to bookmark or pin this recipe because it is sure to be one of your new favorites!
Related Recipe: Apple pie recipe from canned apples
How to Make Homemade Apple Crisp from Scratch
Not only does this recipe taste amazing, it’s a breeze to make! Prep time is only a few minutes and bake time is right around forty minutes.
All you need to make your homemade apple crisp is a baking dish (I use an 8″x8″) and a mixing bowl.
Related Recipe: Peach cobbler from frozen peaches
Apple Crisp Ingredients
So many apple crisp recipes call for oats, but you don’t need them to get a great, traditional flavor and texture.
This recipe is great for so many reasons, but one of the best is it only calls for a handful of common baking ingredients.
There’s a decent chance you already have everything you need on hand.
- Apples (peeled and sliced)
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Butter (softened)
- Ground Cinnamon
Related: Cinnamon Alternatives
Selecting Your Apples
There are so many great types of apples you can use for your apple crisp. I love baking this recipe when it’s harvest season, so I stick to what is available locally.
You want to go with a crisp, tart apple for your crisp.
My preferred apple for this recipe is Granny Smith. But you can use any of the following varieties.
- Granny Smith (Tart and Firm)
- Honeycrisp (Sweet Tart and Crunchy)
- Golden Delicious (Sweet and Crisp)
- Jonathan (Tart and Firm)
- Ginger Gold (Tangy Tart and Crisp)
- Burgundy (Tart and Crisp)
- Jonagold (Sweet-Tart and Crisp)
- Erwin Bauer (Tart and Crunchy)
- Pink Lady (Mild and Crunchy)
- Braeburn (Sweet Tart and Extra Crunchy)
Easy Step by Step Instructions
The majority of your prep time will be peeling and slicing your apples. Start by rinsing them off and then carefully remove the outer skin.
I tend to slice each apple into six to eight pieces. But you can slice them into any size your prefer. Then, just make sure to remove any seeds and tough core pieces.
Alright, let’s get to making our apple crisp!
Step 1: Preheat your oven to 350 degrees
Step 2: Peel and slice your apples
Step 3: Place sliced apples into ungreased baking dish
Step 4: Add the rest of your ingredients to your mixing bowl and stir until well combined
Step 5: Evenly pour mixture over apples
Step 6: Bake in preheated oven for 38-42 minutes. Your apple crisp is done when the top is golden brown
Step 7: Carefully remove from oven and cool on a wire rack
Step 8: Serve and enjoy!
Old Fashion Apple Crisp (Without Oats)
- 1 8×8 Baking Dish
- 1 Medium Mixing Bowl
- 8 Apples peeled and sliced
- 2 Cups All-Purpose Flour
- 2 Cups Granulated Sugar
- 2 tsp Baking Powder
- 1 tsp Salt
- 2 Large Eggs
- ⅔ Cups Butter softened
- 1 tsp Ground Cinnamon
- Preheat your oven to 350 degrees
- Peel and slice your apples
- Place sliced apples into ungreased baking dish
- Add the rest of your ingredients to your mixing bowl and stir until well combined
- Evenly pour mixture over apples
- Bake in preheated oven for 38-42 minutes. Your apple crisp is done when the top is golden brown
- Carefully remove from oven and cool on a wire rack
- Serve and enjoy!
No Oat Apple Crisp Recipe Notes
- This recipe is perfect for adding a dollop of whipped cream or scoop of vanilla ice cream. Serve it warm and add any toppings right before serving.
- Sometimes I will combine an extra tart apple like Granny Smith with a sweeter variety like Braeburn.
- Store your apple crisp covered in the fridge for up to four or five days.