Apple Crisp Without Oats

Apple Crisp Without Oats, It will warm your soul with juicy, tender apples, and a crisp, buttery, melt-in-your-mouth no-oats topping. When I moved out of the Midwest to the East Coast, I hadn’t given much thought to all the little things I might not have access to anymore.  

Adapted from :
  • Pinch of kosher salt
  • 2 tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons freshly squeezed lemon juice
  • 4-5 apples (I use 2 Granny Smith and 2 sweeter apples, whatever I have on hand)
  • 1 stick unsalted butter, cold and diced
  • Pinch of kosher salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups all-purpose flour
  • 1 cup light brown sugar
**If you want to use chopped toasted pecans or walnuts the in topping, decrease the flour by 1/2 cup and use 1 cup of chopped nuts.
  • Number one : Preheat oven to 375. Butter a medium-sized shallow casserole dish. Mine is a little smaller than a 9×13 dish.
  • Number two : Peel apples and then chop into 1/2-inch pieces right into the buttered dish. Add the lemon juice to the apples and gently toss to coat the apples. Add the vanilla, cinnamon, brown sugar, and cornstarch and gently mix until distributed throughout the apples.
  • Number one : Stir together the flour, 1 cup of brown sugar, 1/2 teaspoon cinnamon, a little freshly grated nutmeg, and a pinch of salt. Mix well. Add the butter and use your hands to mix until a pebbly, crumbly mixture.
  • Number two : Sprinkle about a third of the topping over the apples and move the apples around a bit so some of the topping is mixed in with the apples. Sprinkle remaining topping over the apples.
  • Number three : Bake for 45-50 minutes until topping is golden brown (just keep an eye on it, as your oven might require less time–I have baked in 35 mins). Remove from oven and allow to rest for fifteen minutes. 
  • Number three : Serve with vanilla ice cream and caramel sauce.