High Fructose Corn Syrup 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. The secret to keeping it completely free of high fructose corn syrup is straightforward: every drop of sweetness here comes from pure maple syrup, used in both the spiced apple filling and the topping itself. So many store-bought crisps, pie fillings, and even packaged oat toppings sneak in corn syrup as a cheap binder or sweetener, which makes homemade the only way to be truly sure of what you're eating. Arrowroot starch thickens the filling naturally as it bakes, giving you that glossy, jammy texture without any processed additives. The topping comes together with rolled oats, almond flour, cold butter, and a pinch of salt — simple pantry staples that crisp up beautifully in the oven. Ceylon cinnamon adds a warm, slightly floral note that feels a little more refined than the standard variety. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something truly irresistible.
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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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