Chestnut 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. The filling comes together with fresh-sliced apples, maple syrup, and a touch of Ceylon cinnamon, while arrowroot starch helps it thicken into that perfect jammy consistency as it bakes. The topping leans on rolled oats, almond flour, and cold butter worked into coarse, clumpy crumbs that bake up irresistibly crunchy and rich. Maple syrup does double duty here — sweetening both the filling and the topping — so every bite has a deep, natural sweetness without anything artificial. For anyone navigating tree nut concerns around chestnuts specifically, this recipe keeps things clean and straightforward; every ingredient is clearly listed and easy to source without worry. It needs just a short rest after coming out of the oven before the filling sets up beautifully, making it easy to scoop and serve. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream and you have a crowd-pleasing dessert that feels both rustic and a little special.
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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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