Apple Crisp Without Oats

Swapping sliced almonds for oats, this apple crisp is packed with warm spices and is super easy to make.

5 from 1 vote

Servings 6

Prep Time 10

Total Time 55

1 kg (2 lb) pink lady apples about 4-5 large apples, peeled, cored and cut into 1½cm (½in) cubes
25 g (2 tbsp) light brown sugar
15 g (2 tbsp) plain (all-purpose) flour
2 tbsp lemon juice from about ½ lemon
1½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground allspice
⅛ tsp ground cloves

Preheat oven to 180°C/350°F. In a large mixing bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and toss with your fingertips to coat in the flour. Using your fingertips, work the butter into the flour mixture until no visible pieces of butter remain.
Stir in the almonds and refrigerate until ready to use.
In a large mixing bowl, add the apples, brown sugar, flour, lemon juice, cinnamon, cardamom, allspice and clove. Stir until thoroughly combined.
Pour the filling into a 20cm (8in) square (or similarly sized oval or circular) baking dish. Remove the topping from the refrigerator and scatter it evenly atop the filling.
Set the dish on top of a rimmed baking sheet and move to the oven. Bake until the filling is bubbling, fragrant and the topping is golden brown - about 40-50 minutes. Allow to cool for 5-10 minutes before serving - preferably topped with vanilla ice cream.

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.