Barley Free Apple Crisp with Oat Topping

Warm, bubbling apple filling crowned with a golden, crumbly topping — this is the kind of dessert that makes the whole kitchen smell incredible. The filling gets its silky body from arrowroot starch rather than any grain-based thickener, and the topping leans on rolled oats and almond flour to deliver that satisfying crunch without a trace of barley. Ceylon cinnamon shows up twice — once in the filling and once in the topping — giving the whole dish a delicate, floral warmth that's a step above the usual spice-rack shortcut. Cold butter worked into the oat-and-almond-flour mixture creates those irresistible clumpy crumbs that bake up deep golden and crisp at the edges. Maple syrup does double duty as the sweetener throughout, tying the tart apples and nutty topping together in the most natural way. Let it rest for just ten minutes after it comes out of the oven and the filling thickens into something almost jammy beneath that crunchy crust. Serve it as-is or with a scoop of vanilla ice cream — either way, it disappears fast.

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