Nutmeg Free Apple Crisp with Oat Topping
Warm, bubbling apple filling beneath a golden, crumbly oat topping — this is the kind of dessert that makes your kitchen smell absolutely incredible. The filling leans on maple syrup and Ceylon cinnamon for its cozy sweetness, while arrowroot starch helps everything thicken into that perfect jammy texture as it bakes. The topping comes together with rolled oats, almond flour, cold butter, and a drizzle of maple syrup, giving you those satisfying clumps that crisp up beautifully in the oven. Many classic crisp recipes call for warming spices that can sneak in unwanted flavors, but this one keeps things clean and intentional — Ceylon cinnamon is the only spice in play, and it delivers a delicate, floral warmth that lets the apples truly shine. Working the cold butter in by hand or with a pastry cutter is the key move for getting that irresistible crumbly texture on top. After about 40 minutes in a 350°F oven, you'll pull out a dish with deep golden edges and fruit that's tender all the way through. Let it rest just long enough for the filling to settle, then serve it as-is or with a scoop of vanilla ice cream for something truly special.
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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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