A simple but delicious recipe, with a succulent filling, a buttery rich almond top and a creamy, spicy sauce: this Apple Crisp is made without oats and is perfect for every season.
Cinnamon, almonds and apples, topped with eggnog cream: this is how all your winter should smell like. I love this apple crisp as much as I love this coming season.
One of the best things about this recipe is how easy it is to make! Even in a busy week, this apple crisp is super quick to put together, and practically foolproof if you follow all the recipe’s tips.
Have you just started cooking? Not the best baker? Or maybe you’re looking for a last-minute dessert? Don’t worry: this apple crisp got you.
What’s the difference between a crisp and a crumble?
Both dishes are made of baked fruits, but the difference is on the topping. A crumble has a clumpier topping and rarely has oats or nuts on it. A crisp has, as its name says, a more crispy, crunchier topping, and it may include oats, nuts and spices on it.
Even though this recipe has no oats, the combination of ingredients plus the sliced almonds still gives you a lovely crunchy feeling already at the first bite.
What apple is best for a crisp or crumble?
When it comes to baking, a crisp, tart variety like Granny Smith and Golden Delicious are great. Crispy sweet apples, like Pink Lady and Braeburn are also fantastic.
My favourite apples for this recipe is a mixture of Cripps Pink and Granny Smith. The crunchy texture combined with a balanced sweet and tart taste makes these apples together outstanding for crisps and crumbles.
What can I substitute for butter in apple crisp?
You can substitute the butter for margarine or coconut oil, in case you’re looking for a vegan version (make sure margarine is vegan, then).
I would not skip the fat altogether, as it makes a tremendous difference in the result. Fat is what brings all the tops ingredients together!
Should you cover apple crisp when baking?
Only if the top gets brown before the apples are soft.
If the top of your crisp is getting too brown, but the apples are still not fully baked, cover the top with foil. That will be enough to prevent the top from burning and allow the apples to bake until soft.
How do you keep apple crisp from getting soggy?
Choose carefully the dish you’ll bake your crisp on! Prefer a wider dish, where you can spread both apples and top evenly.
Using a small, deep dish can make everything soggy, as the liquid from the apples will mostly like affect the crispiness of the topping.
How to make an Apple Crisp
1. Start with the apples. Peel, core, and slice them. In a large bowl, combine apple slices, brown sugar, melted butter, cinnamon, lime/lemon juice and a tablespoon of all-purpose flour. The flour is added so the apple filling can get a jam-like consistency, preventing it for being runny.
2. In a medium bowl, bring together the topping. Start by cutting cold butter into the flour and brown sugar. You can use a fork, a pastry cutter, or even your hands. When all the ingredients are well combined, add the almond slices and stir until evenly distributed. Topping should look slightly sandy, but with some small chunks of butter.
3. Combine filling and topping. In a large, wide dish, spread the apple mixture equally. Spread the topping, covering completely the apple filling.
4. Bake until bubbly and golden brown. Check apples before removing from the oven: you should be able to poke them with a fork and feel them soft and tender.
Tips for always getting the best crisp
Don’t forget to peel and core your apples! It makes a HUGE difference to use them unpeeled: it messes up completely with the texture and consistency of your crisp. You want your top crunchy, and the filling soft and tender.
Using a fork or knife, poke the apples to test for tenderness. Crisp is usually done when its top gets golden brown, but you should always test before removing from oven.
Size matters! When choosing where to bake your crisp, prefer to use a large, wide dish, instead of a deep small one. The topping and the filling must spread out to everything bake evenly!
Storing and Freezing
Store the leftovers in the fridge, covered.
This apple crisp freezes well. To freeze, store in an airtight container and store in your fridge for up to 3 months.
To reheat, leave it in room temperature for 1 hour if frozen. Preheat oven to 350° F and bake for 10 minutes, or until warm. You can also use the microwave, 45 second to 1 minute.
More Fall Recipes
Blood Orange Cinnamon Rolls
Apple Cinnamon Bread
Sourdough French Toast
Pumpkin Snickerdoodles
📖 Recipe
Apple Crisp with Eggnog Sauce
Ingredients
Filling
- 5 apples peeled, cored and sliced
- 3 tablespoon brown sugar packed
- 2 tablespoon butter melted
- ½ tablespoon cinnamon
- 1 tablespoon lime or lemon juice
- 1 tablespoon all-purpose flour
Topping
- 1 cup 125g all-purpose flour
- ½ cup 110g butter, cold
- ½ cup 85g packed brown sugar
- ¾ cup 60g almond slices
Eggnog Sauce
- 1 cup eggnog
- 1 cup heavy cream
- 1 tablespoon cornstarch
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
Instructions
- Start with the apples. Peel, core and slice them.
- In a large bowl, combine the filling ingredients: apple slices, brown sugar, melted butter, cinnamon, lime/lemon juice and a tablespoon of all-purpose flour.
- In a medium bowl, bring together the topping. Start by cutting cold butter into the flour and brown sugar. You can use a fork, a pastry cutter, or even your hands. When all the ingredients are well combined, add the almond slices and stir until evenly distributed. Topping should look sightly sandy, but with some small chunks of butter.
- Combine filling and topping. In a large, wide dish, spread the apple mixture equally. Spread the topping, covering completely the apple filling.
- Preheat oven to 350°F.
- Bake in the middle rack for 40 minutes, or until bubbly and golden brown. Check apples before removing from the oven: you should be able to poke them with a fork and feel them soft and tender.
- For the eggnog sauce, in a small saucepan, heat the eggnog, cinnamon and nutmeg over medium-low heat.
- Combine the cornstarch and heavy cream and pour into the hot eggnog mixture. Turn the heat to low to avoid boiling and whisk regularly.
- When it begins to thicken, whisk constantly, until it reaches an almost pudding-like texture.
- Serve apple crisp hot, with eggnog sauce on top.
Michelle
I’m not sure if I’m doing something wrong but can not get the sauce to thicken. Standing here for a half hour and still soupy.
I followed the direction to a T so I guess if it takes this long to make the sauce I won’t be making it again !!!
Milk and Pop
Hi Michelle, so sorry to hear you're having problems with your sauce! I've done it lots of times already and 1 tbsp of cornstarch is always enough for mine to thicken to the consistency I like. If you're having problems with a too thin sauce, increase the cornstarch amount to 2 tbsps. Also, the sauce should thicken in less than 5 minutes. Hope it helps!
Alisa Infanti
This looks so good I honestly want to make some right now! The eggnog sauce is a wonderful idea!