This easy recipe for Apple Crisp without Oats is a great, quick dessert - all done in 35 minutes! With tart green apples coated in cinnamon sugar, and a crumbly crisp topping with a hint of shredded coconut it's amazing on its own, or served with a scoop of vanilla ice cream.
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This type of apple crisp without oats is one of our favorite desserts here in Sweden. We make it for dinner parties, "fika", and just about any chance we get with apples, rhubarb or any type of berries.
Why? Well, it's so easy to make, and so quick. And well, everyone just loves it!
My version has a touch of coconut as well, and that slightly roasted coconut topping is what makes this the best apple crisp ever.
Why you will love this easy apple crisp recipe
- It's quick and all done in 35 minutes or less
- Super easy recipe with just a few simple steps
- Just a few, simple ingredients
- Delicious and flavor packed with cinnamon sugar, a hint of ground nutmeg & slightly roasted coconut
- Not too sweet thanks to the tart green apples balancing out the sugar
What you need to make it
Ingredient notes & substitutions
- Apples: I prefer a tart green and pretty firm apple for this apple crisp, like a Granny Smith apple
- Sugar: you can swap part of the sugar for brown sugar
- Salted butter: if using unsalted butter, add an extra pinch of salt
- Salt: the amount included for this recipe just balances the sweetness & acidity, it doesn't taste "salty". If you like it saltier, add some extra salt.
What are the best apples to make apple crisp?
What apples are best depends on the result you're after. If you're looking to balance out the sweetness a crisp green apple like Granny Smith is great, for more sweetness Honeycrisp, Golden Delicious or Gala apples are great.
If you want to have more texture in your finished apple crisp, use a firm type like Granny Smith.
You can also combine different types of apples for a deeper & more complex flavor.
How to make an easy Apple Crisp without Oats
- Place sugar, cinnamon and ground nutmeg in a small bowl
- Mix well
- Place the apple slices in a large bowl and top with the cinnamon sugar
- Mix well, and set aside for now
- In a large bowl, add flour, sugar and salt
- Mix well
- Add room temperature butter in small pieces
- Combine well using your hands, to create a crumbly dough
- Bring out a baking dish that's about 10 inches (25 cm) across. Butter it all over with a small amount of butter.
- Place the cinnamon apple mixture in the bottom of the pie dish
- Top with the crumbly dough and the shredded coconut
- Bake at 400°F (200°C) for 20-25 minutes, until the dough is golden and the coconut is roasted
Tips & tricks
- Use tart apples for the perfect balance of sweet and tart
- Use firm apples for more texture in the finished apple crisp
- Keep the peel on if you're lazy
- Cut the apples thin to allow them to cook through...
- ...but don't cut them too thin to maintain a bit of crisp
- Make the cinnamon apples first to allow time for the apple juices to combine with the cinnamon sugar
- Don't worry if it turns out a bit darker than golden - the coconut goes dark quickly when roasting, but that's where all the amazing coconut flavor is
- Store leftovers covered in the fridge for up to 4 days
- Freeze leftovers to keep them for up to 3 months
Recipe FAQ
Apple crisp and apple crumble are often used interchangeably. But one difference is that the crisp often has oats or nuts, while the crumble generally doesn't. This recipe could therefore be considered either an Apple Crisp without Oats, an Apple Crumble or an Apple Crumble recipe without Oats.
If your apple crisp isn't crispy, you probably used too little butter. Add some more butter next time and make sure the dough is crumbly but still resembles a dough, it shouldn't just look like flour with a little butter in it.
If you don't have cinnamon but you have apple pie spice mix, that works just as well, since cinnamon is a main ingredient.
Another great option is to use pumpkin spice mix, which also has cinnamon.
If you don't like cinnamon at all, then I recommend substituting it for a mix of ginger and cloves, or just ginger. This will give it a similar earthy and fragrant quality, while bringing a spicy kick that you won't get from cinnamon.
Mix equal amounts of ginger and cloves, and in total use just half of the amount stated for cinnamon. If using just ginger, use ¼ of the amount stated for cinnamon - or add more for a spicier dish.
Finally, you can also substitute it for ground cardamom in the same amount.
More Quick & Easy Dessert Recipes
Looking for more quick & easy desserts?
- Strawberry Filled Cupcakes
- No Bake Cookies without Peanut Butter
- Cinnamon Muffins
- Puff Pastry Apple Pie
- Salty & Spicy Candied Walnuts
Recipe
Apple Crisp without Oats
Print RateIngredients
Apple Filling
- 2 teaspoon ground cinnamon
- 4 tablespoon sugar
- ½ teaspoon ground nutmeg
- 5 Granny Smith apples peeled, core removed, and sliced
Crisp
- 1¼ cup flour
- 3 tablespoon sugar
- ⅛ teaspoon salt
- ½ cup salted butter room temperature, in pieces + extra for buttering the pie dish
- ½ cup shredded coconut
Instructions
- Preheat your oven for 440°F (225°C).
- Place the cinnamon, sugar and nutmeg for the apple filling in a small bowl and mix.2 teaspoon ground cinnamon, 4 tablespoon sugar, ½ teaspoon ground nutmeg
- Place the sliced apples in a large bowl and pour over the cinnamon sugar. Mix well, then set aside for now5 Granny Smith apples
- In another bowl, combine flour, sugar and salt.1¼ cup flour, 3 tablespoon sugar, ⅛ teaspoon salt
- Add the butter in pieces and mix well using your hands, until it forms a crumbly dough.½ cup salted butter
- Bring out your pie dish and grease it with butter.½ cup salted butter
- Place the apples in the bottom of the pie dish, and top with the crumble topping. Sprinkle with shredded coconut.½ cup shredded coconut
- Bake in the middle of the oven at 440°F (225°C) for 20-25 minutes, until golden brown.
Equipment (may contain affiliate links)
- Pie dish*, about 10 inches (25 cm) across
- Measuring cups (metric or US)*
Video
Notes
Ingredient notes & substitutions
- Apples: I prefer a tart green and pretty firm apple for this apple crisp, like a Granny Smith apple
- Sugar: you can swap part of the sugar for brown sugar
- Salted butter: if using unsalted butter, add an extra pinch of salt
- Salt: the amount included for this recipe just balances the sweetness & acidity, it doesn't taste "salty". If you like it saltier, add some extra salt.
Tips & tricks
- Use tart apples for the perfect balance of sweet and tart
- Use firm apples for more texture in the finished apple crisp
- Keep the peel on if you're lazy
- Cut the apples thin to allow them to cook through...
- ...but don't cut them too thin to maintain a bit of crisp
- Make the cinnamon apples first to allow the apple juices to combine with the cinnamon sugar
- Don't worry if it turns out a bit darker than golden - the coconut goes dark quickly when roasting, but that's where all the amazing coconut flavor is
- Store leftovers covered in the fridge for up to 4 days
- Freeze leftovers to keep them for up to 3 months
Why didn't my apple crisp get crispy?
If your apple crisp isn't crispy, you probably used too little butter. Add some more butter next time and make sure the dough is crumbly but still resembles a dough, it shouldn't just look like flour with a little butter in it.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
MariaGiovanna
hi I would love to make this recipe BUT I don't like coconut. What can I substitute with? Thanks Maria
Emmeline Kemperyd
Hi Maria!
The coconut is just an extra touch for those of us who do like it, so you can just go ahead and skip it.
/Emmeline