Beef Free Apple Crisp with Oat Topping
Warm, bubbling apple filling beneath a golden, crumbly oat topping — this is the kind of dessert that makes the whole kitchen smell incredible. Tart-sweet apple slices get tossed with maple syrup, Ceylon cinnamon, and arrowroot starch, which thickens the juices into a glossy, jammy sauce as everything bakes. The topping comes together with rolled oats, almond flour, cold butter, and a drizzle of maple syrup, creating those irresistible clumps that shatter when you dig in with a spoon. Ceylon cinnamon brings a slightly floral, less sharp warmth than the standard variety, and it shows up in both layers for a cohesive, fragrant bite from top to bottom. After about 40 minutes in the oven, the edges are bubbling and the topping is deep amber — just let it rest for ten minutes so the filling can settle into something scoopable and rich. Serve it as-is or with a scoop of vanilla ice cream melting into the crevices, and it disappears fast.
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Learn more →Ingredients
6 servings
For the apple filling
- 6 medium apples (about 3 lbs), peeled, cored, and sliced ¼-inch thick
- 3 tbsp maple syrup
- 1 tsp ground ceylon cinnamon
- 1 tbsp arrowroot starch
For the oat topping
- 1 cup rolled oats
- ½ cup almond flour
- ¼ cup maple syrup
- 4 tbsp unsalted butter, cold and cut into small cubes
- ½ tsp ground ceylon cinnamon
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- 2
In a large mixing bowl, toss the sliced apples with the maple syrup, Ceylon cinnamon, and arrowroot starch until every slice is evenly coated. Transfer the apple mixture to the prepared baking dish and spread into an even layer.
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