This Apple Crisp without Oats is a great, quick dessert - all done in 35 minutes! With tart green apples coated in cinnamon sugar, and a crispy crumbly topping with a hint of shredded coconut it's amazing as it is, or served with ice cream or vanilla sauce.
Place the sliced apples in a large bowl and pour over the cinnamon sugar. Mix well, then set aside for now
5 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.
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.