Apple Crisp Without Oats
servings
This delicious apple crisp recipe without oats combines tender and juicy apples, a touch of cinnamon and a crumbly topping to make a perfect summer dessert.
Equipment
- knife and cutting board
- mixing bowls
- 8x8 inch baking dish
- pastry blender
Ingredients
Filling Ingredients:
- 4-5 large Granny Smith apples (about 6 cups)
- 2 teaspoon white sugar
- 2 tablespoon brown sugar
- 1 tablespoon butter melted
- 1 fresh lemon juiced
- 1 teaspoon cinnamon
- 1 teaspoon cornstarch
Topping Ingredients:
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup softened butter not melted
Instructions
- Preheat the oven to 350°F.
- Peel, core and evenly slice the apples. Toss with lemon juice.
- Place the apples into a 8x8-inch baking dish.
- In a small bowl, combine white sugar, brown sugar, cinnamon, corn starch and toss with the melted butter. Set aside.
- To make the topping, in a small bowl, mix flour, sugar and butter together with a pastry blender until thoroughly mixed and in tiny crumbles.
- Toss the apples with the cinnamon mixture. Make sure they are all well coated.
- Spread the topping evenly over the apple mixture.
- Cook for 45 minutes until topping begins to brown and the apple mixture is bubbling.
- Remove from oven. Allow to cool for 15-30 minutes. Juices will thicken up.
- Serve with a scoop of vanilla ice cream or whipped cream.
Notes
- If you love cinnamon, you can add 1 teaspoon of cinnamon to the topping mixture.
- Double the recipe to cook in a 9x13 pan.
Nutrition
Calories: 381kcal | Carbohydrates: 61g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 128mg | Potassium: 187mg | Fiber: 4g | Sugar: 43g | Vitamin A: 547IU | Vitamin C: 15mg | Calcium: 29mg | Iron: 1mg