I often use recipes as guidelines. This one isn't sure if it’s a crisp or crumble, but I've used it a few times, if not exactly as written, and the results have been excellent. The lemon juice may be the secret. I have big juicy lemons, and go for it. ;) the result isn't lemony or particularly acidic— the lemon juice is really there to preseve color, but I think using a lot brings it all together. I usually scant the sugar and put a little ground cloves in the topping. For Christmas I was inspired by mincemeat, and used apples, pears, currants, mixed raisins, dried cranberries, hazelnuts, and other stuff, but I changed it to oats. It was delicious. I'd say, you need a certain amount of sugar to draw the juice out, and don't skimp on spices, plus plenty of lemon juice. And change around the topping to suit yourself. :)

https://www.delish.com/cooking/recipe-ideas/a21581233/easy-apple-crumble-recipe/

I haven't made that since I was a child, but when I did, I think I used a sort of biscuit dough for the crumble. I used a drop biscuit recipe and did not bring the dough altogether but left it in crumbly bits, as I recall. I think I did something similar to make blackberry cobbler. I've never made either with oats.

For a standard British crumble topping, rub together 10oz flour with 5oz sugar and 5 oz butter. Sprinkle over the apples and bake 30 to 45 minutes...until its crunchy. Don't press it down or it will go hard.

You can use any suger that you think will complement your fruit, any spices, add or not oats....you don't want oats this time.

I feel like this type of request has been posted here before. Have you tried doing a search yet?

P. S I was right. A search of this forum yields many conversations about apple crisp. Found this thread with a recipe from Cloudy Christine that looks good:

https://www.gardenweb.com/discussions/2461921/apple-crisp-with-or-w-o-oats

gg48, my greater concern was the filing. The one I ended up following called for a 1/4 cup water. It did not include flour in the filling. The “juice” was very thin and watery. If I were going to do it again, I’d toss a bit of flour in with the apples to thicken the juice.

I can make a fairly good berry crumble and peach crumble. The apple filling was what had me stymied. I wasn’t sure how much juice would cook out of the apples. The answer appears to be not a whole lot.

I make apple crisp often.....I am not a big pie fan as I dislike pie pastry :-) But other than a good squeeze of lemon juice, I have never included any liquid in the filling. I have never found it to need any flour or other thickening agent either (although I do include with any berry crisps/crumbles). Just sugar and spice :-) And the squeeze of lemon.

bbstx, I'm curious about the addition of water. I've never added it to the filling for an apple (or any other) crisp or crumble. The flour I use in the topping seems to help with thickening as the crisp bakes.

FWIW, this is the recipe I use for an apple crisp. The filling is just apples, sugar and lemon juice. As with most crisps, it does contain oats in the topping. The filling is never watery.

Apple Crisp

7-8 Granny Smith apples, peeled and cut into large chunks
2 T. lemon juice
1/3 to 1/2 cup sugar (to taste)

1 cup all-purpose flour
1 cup plus 2 T. light brown sugar, packed
3/4 cup old fashioned oats
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
10 T. cold butter, diced
Optional: 1 cup pecans (or walnuts), lightly toasted and coarsely chopped

Preheat oven to 375.

In a large bowl, toss the apples, lemon juice and sugar until mixture is well combined.

In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon and nutmeg. With food processor or pastry blender, cut in/pulse the butter until mixture resembles coarse meal. Stir in nuts.

Spread the apple mixture in a buttered baking dish. The fruit should be about 2 to 2 1/2 inches deep.

Sprinkle the topping evenly over apples. Bake the crisp for about 55 minutes or until bubbling and top is golden.

This one is called a pie, but there is no crust, bottom or top. It is one version called English Apple Pie. The topping is similar to a crisp. DH requests it often.

1/2 cup butter

1/2 cup packed brown sugar

1 cup flour

2 tsps. ground cinnamon

3 Tbsp. water

1/2 cup chopped pecans

4 large cooking apples, peeled and sliced (about 6 cups)

1/2 cup granulated sugar

heavy cream or half-and-half

In a medium bowl beat butter and brown sugar with a wooden spoon or electric mixer until pale and fluffy. Stir in flour, 1 tsp. cinnamon and the water until smooth and thick. Stir in pecans. Mound apples in a 9”quiche dish. Mix granulated sugar with 1 tsp. cinnamon; sprinkle over apples. Spoon pecan topping over apples in dollops. Bake on lowest rack of preheated 375° oven 45 to 50 minutes, until apples are tender when pierced. Serve in bowls. Top with cream. Serves 8.

I have added a little water when there is dried fruit in my filling. I like to add raisins to apple crisp.

Dried cranberries are a nice addition, too.