Legume 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. Tart-sweet apple slices get tossed with maple syrup and fragrant Ceylon cinnamon, while arrowroot starch quietly does the work of thickening the filling into something luscious and jammy. The topping comes together with rolled oats, almond flour, cold butter, and a drizzle of maple syrup — no beans, lentils, or legume-derived ingredients anywhere in sight, which makes it a genuinely safe pick for anyone navigating that restriction. Working the cold butter in by hand until you get those pea-sized crumbles is the move that gives you that irresistible, craggy texture once it bakes. After about 40 minutes in the oven, the topping turns deep golden and the edges of the filling start bubbling up through the cracks — that's your cue it's ready. A short rest lets everything settle into the perfect scoopable consistency, whether you're serving it plain or with a generous scoop of vanilla ice cream on top.
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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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