If you can believe it, some apple crisp recipes don’t use oats. The oat crisp topping is like your favorite oatmeal cookie and is super easy to make. It bakes perfectly under the oat topping and the crumble doesn't get soggy. Instead, I mix my apples with cornstarch, lemon, and spices to make my own, quick-cooking apple filling. I don't use store-bought apple pie filling for this dessert.
However, for perfection, I think there should be a little more to it! Sure, you can just mix oats, sugar, cinnamon, and butter and get a fruit crisp topping. I have a list of tasty reasons why this is the best apple crisp with oat topping. This sweet oatmeal apple crisp recipe is perfect, with a buttery topping, a touch of cinnamon, and soft-cooked apples.
APPLE CRISP RECIPE WITHOUT OATS PLUS
Plus the crispy oats on top are my secret weapon of divinity!! I mean, who wants a bite of just apples, after you've devoured all the cookie-like topping? This apple crisp recipe has the perfect ratio of topping to apples. You know you love that bite of apple crisp that includes everything: soft, warm apple filling, still cold melting ice cream, and crispy, cinnamon oats. I simply left out the cinnamon to pair it with the rhubarb.ĭeveloped and improved on over the years, this recipe touts my favorite balance between soft apple filling and oat crisp topping. This recipe has the same crispy and sweet oat topping that my rhubarb crisp recipe has. If you close your eyes, you can smell the deliciousness wafting through your house! I have finally written it down for the record! You may just want to keep this bookmarked too! It's truly the best apple crisp recipe. She watches and writes down approximations, but the notes get lost and it is requested again. I just assemble the recipe by taste and feel. When I'm at home visiting family, Mom always requests that I make my apple crisp. Creating This Apple Oatmeal Crisp Recipe.Top this apple oatmeal crisp with ice cream and you'll have everything you've dreamed of in a baked apple crisp dessert! Use the print friendly recipe below to print it out for later.The only apple crisp recipe you'll ever need! The buttery oat topping is baked on top of juicy apples and creates absolute bliss. Print Friendly RecipeĬrumbly topping meets yummy apples in this delicious apple crisp without oats. Sugar with larger crystals adds a little more “crunch” and texture to your topping. If you have some on hand, try demerara, maple sugar, or coconut sugar.
This helps to make sure the topping is properly cooked an some liquid will steam off. It's best to use a wider baking dish, to spread the topping evenly over the fruit. With a different brand, you might want to increase to 1 cup of flour. I use a brand of flour that is quite dry, so this flour/butter ratio works for me. You might also want to slightly adjust the amount of flour. You want the butter to cling to the other ingredients and bind everything together. People sometimes ask, “Why didn't my apple crisp get crispy?”, especially if they have an apple crisp without oats or nuts.įor a crispier crisp, it helps to start with room temperature butter instead of cold butter. Then I use the measuring cup to mix the topping.Ĭameo and Cortland apples naturally resist browning, and are favorites for baking. Once I have enough apples, I drain them and move them to the baking dish. This makes it easy to see how many apples I have sliced.
Then I place the apple slices in the lemon water as they are prepared.
APPLE CRISP RECIPE WITHOUT OATS FULL
I fill my 8 cup glass measuring cup about two-thirds full with lemon water to start. 1 teaspoon citric acid per 4-6 cups water.If you don't have lemon, use salt or citric acid. Use about 1/4 cup lemon juice per 4-6 cups of water. To keep the apples from browning, place cut apples into cool water with lemon juice. I prefer glass bakeware, if available, for slow and even cooking. This apple crisp recipe can easily be doubled and baked in a 9×13 baking dish. Want a little more spice in your crisp? Double up on the cinnamon, or add a little nutmeg, cardamom or ginger. (Honey will be more likely to brown faster, so you may wish to lower the temperature 5-10 degrees.) If you prefer a less sweet dessert, cut the sugar to 1/2 cup, or substitute 1/4 cup of honey. Bake at 375° F until topping is golden brown and center is bubbling, about 50 minutes.
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