Small Batch Apple Crisp (No Oats)

Small batch apple crisp baked in a loaf pan (no oats).

Small Batch Apple Crisp (No Oats)

Conveniently made in a loaf pan, my small batch apple crisp recipe features sweet-tart apples that hold their shape when baked and an irresistible crisp, cinnamon-butter walnut crumble top made without oats. This smaller batch apple crisp is ideal for two hearty servings, and, it's a snap to pull together!

*For apples that hold their shape during baking, and offer a sweet to sweet-tart flavor profile, choose varieties such as Fuji, Honey Crisp, Cosmic Crisp, Gala, or Pink Lady. If you prefer a tart apple crisp, try Granny Smith apples.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword Apple Crisp No Oats, Small Batch Apple Crisp

Prep Time 20

Cook Time 30

Servings - 3 Servings

Calories 561kcal

Author Traci York

Ingredients

3 tablespoons (45 grams) Unsalted Butter melted

For the Apples

2 (360-380 grams) Apples peeled, cored & diced to 1/2 inch cubes (about 2 1/2 cups / 275 grams)*
1/4 teaspoon Lemon Zest from about 1/2 a lemon
1 teaspoon Lemon Juice
1 tablespoon All Purpose Flour
1/4 teaspoon Ground Cinnamon
1 teaspoon Pure Vanilla Extract
2 tablespoons Water

For the Streusel

1/3 cup (50 grams) All Purpose Flour
1/4 cup (50 grams) Light Brown Sugar packed
1/4 cup (30 grams) Walnuts chopped small
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Fine Sea Salt

Instructions

Get Ready

Lightly brush melted butter into the bottom, corners and about half way up the sides of a 9 inch x 5 inch loaf pan. Set aside. The remaining butter will be used to make the streusel.
Arrange an oven rack in the center of the oven and preheat to 350 Fahrenheit (177 Celsius).

For the Apples

In a medium mixing bowl add the diced apples, lemon juice, zest, flour, cinnamon, vanilla and water. Mix throughly, then scrape the apples and juices into the prepared loaf pan, spreading them into an even layer. Set aside.

For the Streusel & Bake

In the same mixing bowl you mixed the apples, add the flour, sugar, walnuts, cinnamon and salt. Pour the remaining melted butter into the bowl. Use a fork to mix the streusel tossing and pressing the ingredients together until no white flour patches remain. The mixture should be chunky, and crumbly.
Sprinkle the streusel mixture evenly over the apples, and bake for 30-35 minutes, until the top is golden and apples are bubbling underneath. Share warm with a scoop of vanilla ice cream if desired.

To Store & Reheat

For leftovers, cover the pan with foil and store in the refrigerator for up to three days. To reheat, place the pan in a 350 Fahrenheit oven for about 8-10 minutes.

Notes

I recommend an digital or dial oven thermometer for best baking outcome.

This recipe is adapted from my Vegan Apple Cinnamon Crumble recipe.

Nutrition