Mustard 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 filling comes together with thinly sliced apples tossed in maple syrup, Ceylon cinnamon, and arrowroot starch, which thickens everything into a glossy, jammy layer as it bakes. The topping is a satisfying mix of rolled oats, almond flour, cold butter, and a drizzle of maple syrup that bakes into deep golden clusters with just the right amount of crunch. Mustard shows up in more places than you'd expect — spice blends, condiments, and even some packaged baking mixes — so making this entirely from scratch with whole, recognizable ingredients keeps things genuinely worry-free. Every component here is straightforward and easy to verify, which means you can focus on the good part: getting it into the oven. Let it rest for a few minutes after baking so the filling tightens up, then serve it warm and watch it disappear fast.
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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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