Easy Apple Crumble Without Oats

Apple crumble without oats with golden crumbs and apple filling on a serving spoon in a glass baking dish.

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Easy Apple Crumble Without Oats

Canned apple pie filling and a homemade brown sugar crumble make an easy warm apple dessert with no oats. Serve with vanilla ice cream if you like.

Prep Time10

Cook Time45

Resting Time20

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 354kcal

Author: Jessica Burgess

Equipment

1 8×8-inch baking dish at least 2 inches deep
1 rimmed baking sheet
1 medium mixing bowl
1 Fork

Ingredients

Apple filling

2 cans apple pie filling 21 ounces each, 42 ounces total
1 tablespoon lemon juice

Crumble topping

1 ¼ cups all-purpose flour 150 grams, spooned and leveled
½ cup light brown sugar 100 grams, packed
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon fine salt
6 tablespoons unsalted butter 85 grams, melted and cooled until warm
1 teaspoon vanilla extract

Instructions

Prepare the oven and dish. Heat the oven to 375°F, with a rack in the center. Lightly grease an 8×8-inch baking dish that is at least 2 inches deep.
Add the filling. Stir the apple pie filling and lemon juice together in the dish, then spread into an even layer. Include all the sauce from the cans.
Mix the dry topping ingredients. In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Break apart any firm lumps of brown sugar.
Form the crumble. Stir the vanilla into the melted butter. Pour it over the flour mixture and work it together with a fork until evenly moistened. Squeeze small handfuls together, then break them into a mixture of small crumbs and roughly dime-sized chunks.
Cover the apples. Scatter the crumble evenly over the filling. Keep the pieces loose rather than pressing them into a solid layer.
Place the dish on a rimmed baking sheet. Bake at 375°F for about 45 minutes, checking at 40 minutes. The topping should be golden brown and the filling should bubble around the edges and through gaps in the topping. If the top browns before the filling bubbles, loosely cover with foil and continue baking.
Let it settle. Rest uncovered for 20 minutes before scooping. Serve warm, with vanilla ice cream if desired.

Notes

Filling: Use two 21-ounce cans of apple pie filling, including all of the sauce. Plain canned apples or fresh apples are not a straight swap. No extra sugar or thickener is needed in the apple layer.

Butter: If using salted butter, omit the added salt.

Baking: Start checking at 40 minutes; my batch took 45 minutes for a golden topping and bubbling edges. Keep the crumbs loose and rest uncovered for 20 minutes before serving.

Storage: Cover and refrigerate leftovers for 3–4 days. Reheat in a 350°F oven until hot throughout, tenting if needed to prevent overbrowning. The microwave works for individual portions but softens the topping.

Nutrition: Estimated for ⅛ of the recipe, excluding optional ice cream and butter used to grease the dish. Values vary with the apple pie filling and other brands used.

Nutrition