Learn how to make No Peel Apple Crisp in less than one hour. It’s fast, delicious, and will please any crowd.
I know we’re just finishing up fall here, but there’s still time to make this tasty apple dessert for Thanksgiving! This recipe is such a time saver because there’s no peeling required!
I love apple crisps because they’re basically a lighter, no-fuss version of an apple pie. Speaking of no-fuss… I know forgoing peeling the apples is unconventional. But if you slice the apples thin enough (about 1/8″ thick) it really isn’t necessary… so hooray for saving some time!
Keeping the peel on does two things – one, saves a ton of time. And two, gives this crisp an extra hint of texture. When the apples are cooked down, they almost look as if they were shaved, so the effect is super subtle, but still there.
🍽️ Why This Recipe Works
Sugar Free – If you are cutting back on your sugar intake, you will be glad to know that we use SPLENDA® Naturals Sugar & Stevia Sweetener Blend, and it’s perfectly sweet. You can certainly use other sweetness or even regular sugar. You will just need to adjust the calorie counter.
Prepped in just 10 minutes – There isn’t a ton of effort you need to put into making this apple crisp. With just ten minutes of prep, you are good to go. Plus, the aroma of it baking is mind-blowing!
Low in calories – Enjoy a helping of this incredible dessert, and it’s only 205 calories. It’s insanely good and you would think it had many more calories than that.
There’s one thing that is certain when fall hits; I want a homemade apple crisp. This recipe has saved my cravings many times over the years.
Apples: I prefer to use Granny Smith apples because they’re a little bit tart, and they hold up very well to being cooked. You don’t need to remove apple peels (woohoo! did you hear “time saver”?), but you do need to remove the core. Other good varieties include Fuji, Gravenstein, Jonagold or Crispin as they are all great baking apples.
Cinnamon: I don’t think it’s possible to have this without a little bit of cinnamon.
Topping: Now everybody’s favorite part is always the topping. I can’t blame you one bit! It’s made with rolled oats, all purpose flour, chopped pecans, cinnamon, Splenda (or other sweetener of your choice), and melted butter.
Sweetener: I used SPLENDA this time (but use what you have on hand) to provide just the perfect amount of sweetness to this recipe. When I make desserts that are usually served with something like ice cream or whipped cream, I tend to lean more towards the tart side (which is why I used Granny Smith apples).
Step One: Heat up the oven to 350 degrees and prepare a baking sheet with nonstick spray.
Step Two: Core and slice the apples. Add them to a large bowl. In another bowl, mix the SPLENDA, flour, lemon juice, and cinnamon. Stir until combined and then pour it over the sliced apples. Mix well and make sure all of the apples are coated evenly. Place the apple mixture in the prepared pan.
Step Three: Rinse out the bowl, then combine the flour, rolled oats, cinnamon, SPLENDA, pecans, and melted butter. Stir well.
Step Four: Pour the oat mixture over the top of the apples.
Step Five: Bake the apple crisp for 50-55 minutes or until the apples have started to bubble. The top will be golden brown when it is fully cooked. Let it cool for 30 minutes before serving.
📌 Expert Tips
- If you prefer an even sweeter flavor, swap a couple of granny smiths for sweeter baking apples to mix things up, and you’re good to go.
- Remove the apple skins if you prefer. I like to save the time by not peeling them. There is no difference in the steps.
- When slicing the apples, make sure that they are cut a similar size. Keeping them uniform gives you a much better result.
- Enjoy it at it’s best when it’s warm. You can eat it chilled too, but nothing beats a warm apple crisp with vanilla ice cream.
No, there isn’t a need to add any kind of thickener to the recipe. After the crisp bakes and cools, it will naturally thicken. If you try to eat it right when it comes out of the oven, it’s not going to be as thick as if you waited.
Yep! It’s by far the best idea to refrigerate any leftover crisp that you may have. Some people decide not to, and that’s fine, but I think it ages much better when you do. You can store it in the fridge for up to four days versus 1-2 days on the counter.
Sure thing! If you want to swap the apples for another fruit, that’s more than fine. Peaches, cherries, and blueberries would all be yummy choices.
Absolutely! We prefer Granny Smith because they are tart and go so well with all the rest of the ingredients. However, you can easily swap them for Gala, Jonagold, or any other apple that is good for baking.
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No Peel Apple Crisp Recipe
- 9×13 Baking Dish
- Large Bowl
- 5 Granny Smith Apples cored, very thinly sliced
- 2 tbsp Fresh Lemon Juice
- 2 tbsp Water
- ⅓ cup SPLENDA or other sweetners you prefer
- 1 tbsp All Purpose Flour
- 2 tsp Cinnamon
- 1 cup Rolled Oats
- ⅓ cup All Purpose Flour
- ⅓ cup Pecans chopped
- 1 tsp Cinnamon
- ¼ cup SPLENDA
- ¼ cup Butter melted
- Preheat oven to 350 Degrees. Grease a 9×13” baking dish with nonstick spray.
Make the Apple Filling
- Place sliced apples in a large bowl. Set aside. In a separate bowl combine lemon juice, water, SPLENDA, flour and cinnamon. Stir to combine. Pour over apples. Mix well so apples are evenly covered. Transfer apple mixture to greased baking dish.
Make the Oat Topping
- Rinse bowl, then mix together rolled oats, flour, chopped pecans, cinnamon, SPLENDA and melted butter. Stir until well combined.
- Pour topping evenly over apple mixture.
- Bake for 50 to 55 minutes, until the apples are bubbling and the topping is golden brown. Allow to cool for 30 minutes before serving.