Tender apple slices get tossed with maple syrup, warm Ceylon cinnamon, and a touch of arrowroot starch to thicken things up as they bake into a soft, juicy filling. The topping is built from hearty rolled oats and almond flour, worked into coarse, clumpy crumbs and finished with a drizzle of maple syrup so it bakes up deep golden and crisp. Everything gets scattered over the fruit and baked until the top is crackly-brown and the filling bubbles at the edges, then rests just long enough to thicken into that perfect scoopable texture. It's a cozy, fall-ready dessert that comes together in one dish with minimal fuss. This crisp is a great fit for a dairy free table, and it's the kind of comforting bake you'll want to put on repeat all season.
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Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
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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