Mushroom 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. Tart-sweet apple slices get tossed with maple syrup, Ceylon cinnamon, and arrowroot starch, which thickens the juices into a glossy, jammy sauce as everything bakes together. The topping comes together with rolled oats, almond flour, cold butter, and a drizzle of maple syrup, giving you those irresistible clumps that shatter slightly when you dig in with a spoon. Working cold butter into the dry ingredients is the move here — it creates pockets of richness that toast up beautifully in the oven. Since every ingredient is straightforward and plant-forward, there's nothing hiding in this recipe that shouldn't be there, making it a genuinely worry-free bake. Let it rest for a few minutes after it comes out so the filling can settle and thicken before you serve it warm, ideally with a scoop of vanilla ice cream melting over the 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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