All the flavor of apple pie, none of the hassle! This no-crust Apple Crisp is simple, sweet, and irresistibly crunchy.
Summers in Kentucky are long, hot, and humid, often stretching through September. So when cooler nights and mornings finally become the norm, I typically do a couple of things to celebrate. First, I get out my cardigans. Then, I start buying pumpkin spice creamer to put in my morning coffee (don’t judge me, PSL-haters!). And finally, I bake. One of my favorite fall bakes is apple crisp.
Our local orchard is about a 25-minute drive, and even if we don’t have time to go apple-picking, the orchard always has bushels of freshly harvested apples for sale. When it’s apple crisp time, I love to pick up a mix of Granny Smith, Cortland, and Golden Delicious apples from the orchard to use in this delicious dessert. Whatever kinds of apples you use, a mix of tart and sweet is usually best.
You will love making apple crisp not only to get your fall vibes going, but also because it’s simple to make and will make your kitchen smell amazing as it bakes. Unlike apple pie, there is no crust to prepare. You simply peel, core, and slice your apples, toss with a few ingredients and plop them in your baking dish. The streusel topping consists of pantry-friendly ingredients, and within 20-25 minutes, you’ve got it in the oven. It’s wonderful to enjoy slightly warm with a scoop of vanilla ice cream on top!
Apple Varieties For Baking
The general rule for baking with apples is to choose the right firmness plus the right level of tart/sweet. When baking cakes or breads, you can go with softer apples like McIntosh. When baking pies or crisps, you need a bit firmer texture: Jonagold, Granny Smith, Cortland, Golden Delicious, Braeburn, or Pink Lady all work. In this apple crisp, tart Granny Smith apples are balanced with the sweeter Golden Delicious for the perfect taste.
How Do I Store Leftovers?
While warm-from-the-oven apple crisp is delicious, you may end up with leftovers. Let it cool, and store covered in the fridge for up to 4 days. Gently reheat in the oven. Or, you can freeze the baked, cooled apple crisp, wrapped in plastic wrap and then foil, for up to 3 months. Thaw overnight in the fridge before reheating to serve.
Serving Suggestions
A scoop of vanilla ice cream is delicious on top of apple crisp. Alternatively, you can top it with homemade Whipped Cream, a little dollop of Diplomat Cream, or this White Dream Ice Cream. While apple crisp is delicious any time of year, it’s best when you can get local apples at their peak. We love it during the fall season and it’s a delicious dessert paired with pumpkin pie or Pumpkin Gooey Cake at Thanksgiving. Leftovers make for an amazing breakfast, as well!
Apple Crisp Recipe
Ingredients
- 3 large Granny Smith apples peeled, cored, and sliced
- 3 large Golden Delicious apples peeled, cored, and sliced
- 2 teaspoons lemon juice
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 3/4 cup all-purpose flour
- 1 cup old-fashioned oats
- 3/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold, cut into small cubes
- Vanilla ice cream for serving (optional)
Instructions
- Preheat the oven to 350°F. Grease an 8-inch square baking dish.
- In a large bowl, mix the sliced apples, lemon juice, granulated sugar, and 1 teaspoon cinnamon until evenly coated. Transfer to the prepared baking dish.
- In a separate bowl, combine flour, oats, brown sugar, remaining 1 teaspoon cinnamon, and salt. Add cold butter cubes. Use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the apples. Bake in the preheated oven for 45 minutes, or until the topping is golden brown and the apples are bubbly. Check the tenderness of the apples before removing from oven.
- Allow to cool slightly before serving. Serve warm, optionally with a scoop of vanilla ice cream.
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