Apple Crisp Without Oats
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This Apple Crisp without Oats bids adieu to the fastidious pie crust but is no less warming, delicious or comforting than an old-fashioned apple pie. Loaded with sweet-tart apples, and a not-too-sweet crumble topping, it's the perfect dessert for autumn and for all your holiday feasts. The best part? You can throw it together in about 20 minutes or less.
Servings: 6 to 8
Ingredients
For The Crisp Topping
- 1 cup (130 g) all-purpose flour
- 1/2 cup (106 g) light brown sugar, tightly packed
- 3/4 teaspoon cinnamon
- pinch of kosher salt
- 1 stick (115 g) unsalted butter, cold and diced
For The Apple Filling
- 6 large apples, about 2 1/2 to 3 pounds (I use a mix of sweet-tart apples-see notes below)
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- pinch of kosher salt
- 1 teaspoon apple cider vinegar (optional-see notes below)
Instructions
- Preheat oven to 400ºF. (See notes below for dual temperature tips). Lightly butter a 9-inch, deep pie dish or a 9x9 casserole dish.
- In a medium bowl, stir together the flour, brown sugar, cinnamon and salt. Add the cold butter and using your hands, toss the butter pieces until coated. Using your finger tips, start to smash the butter pieces into the dry mixture. It is done when there are no visible large pieces of butter left, and the mixture holds together when you squeeze it. (Alternatively, you can use a pastry cutter to work in the butter.)
- Transfer the topping to the fridge or freezer while you prepare the apples. This will make it easier to scatter the topping evenly over apples and it will also brown more evenly.
- Using a vegetable peeler, peel all the apples. Stand your peeled apple upright, place your knife close to the core and cut downward to remove large chunks of apples. You should get 4 chunks from each apple. Then, cut each chunk into slices that are a little thicker than 1/4-inch – so about three-eighths of an inch.
- Place the apple slices in a large bowl and toss them with the sugar, cinnamon, salt and apple cider vinegar, if using.
- Place the apples and any juices that accumulated in the prepared baking dish and spread out evenly across the bottom of the dish. Evenly scatter the crumble mixture over the fruit.
- Bake for 15 minutes then lower heat to 350ºF and bake for 30 more minutes, or until topping is golden brown and filling is bubbling through around the edges. Let cool on a rack for 15 to 20 minutes, then serve and enjoy!
Notes
- Apple cider vinegar: If your apples are really sweet, toss them with a tiny bit of apple cider vinegar. This will add the perfect amount of acid, complementing the apple flavor and balancing the sweetness.
- Dual baking temperature: In this recipe, we start out baking the crisp at 400ºF for 15 minutes, then the temperature is lowered to 350ºF for the rest of the baking time. The higher temperature really helps with crisping up the topping and getting the filling cooking faster. If this seems too fastidious for you, go ahead and bake the crisp at 350ºF for the entire baking time.
- Adjust the amount of sugar accordingly. If your apples are sweet, add only 1 tablespoon of sugar to the filling. For apples that are sweet-tart, add two tablespoons. If you are using all tart apples, add 3 tablespoons of sugar.
- If your apples are super juicy, add a tablespoon of cornstarch. Some apples, especially really fresh ones, are oozing juices as you slice them. If your apples are super juicy, perhaps err on the side of caution and add a tablespoon of cornstarch. Be sure not to add too much as it can make the filling become gloopy and slimy and muddy the flavours of the fruit.
- Once baked, let the crisp cool. It is best to allow the crisp to cool so the filling sets and the juices don’t spill out everywhere.
- A note on salt. I only use Diamond Crystal Kosher salt for all my cooking and baking. Other brands, or tables salt, might be saltier so err on the side of caution and use a little less.
- To store: The apple crisp can be covered in plastic wrap, or in an airtight container, and kept at room temperature for up to 2 days. After that, store in the refrigerator for up to 2 more days.