Emulsifier Free Apple Crisp with Oat Topping
Warm, bubbling apple filling crowned with a golden, crumbly oat topping — this is the kind of dessert that makes the whole kitchen smell incredible. What makes it work so well for anyone avoiding emulsifiers is the ingredient list itself: every component is whole and straightforward, with no processed fats, stabilizers, or additive-laden shortcuts in sight. Arrowroot starch thickens the cinnamon-spiced apple filling naturally, while cold butter worked into oats and almond flour creates that irresistible, clumpy crunch without needing anything artificial to hold it together. Maple syrup does double duty, sweetening both the filling and the topping with a gentle caramel depth that pairs beautifully with the warmth of Ceylon cinnamon. The technique is simple — toss, layer, scatter, bake — and the result looks and tastes far more impressive than the effort involved. Let it rest for a few minutes after it comes out of the oven and the filling tightens up into something scoopable and luscious. Serve it as-is or alongside a dollop of something creamy, and don't be surprised when people ask for seconds.
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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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