Brazil Nut Free Apple Crisp with Oat Topping

Warm, bubbling apple filling beneath a golden, crumbly oat topping — this is the kind of dessert that makes your kitchen smell like a bakery and disappears fast. The filling gets its glossy, jammy texture from arrowroot starch and maple syrup, while Ceylon cinnamon adds a softer, more floral spice than the standard variety. The topping comes together with rolled oats, almond flour, cold butter, and a drizzle of maple syrup, giving you those irresistible clumpy, crunchy clusters that make every bite worth it. Every ingredient here is straightforward and naturally free from brazil nuts, so there's no need to scrutinize labels or worry about surprise inclusions hiding in a store-bought mix. Working the cold butter in by hand or with a pastry cutter is the key step — those pea-sized butter pieces are what create the crisp, layered crunch once they hit the oven. Let it rest for a few minutes after baking so the filling thickens up and holds together beautifully when you scoop it into a bowl. Serve it warm on its own or with a scoop of vanilla ice cream melting into the edges for a truly unforgettable finish.

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