Rice Free Apple Crisp with Oat Topping

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.5

(25)

Warm, bubbling apple filling beneath a golden, crumbly oat topping — this is the kind of dessert that makes a kitchen smell absolutely incredible. The filling gets its silky texture from arrowroot starch rather than any grain-based thickener, and maple syrup adds a gentle, caramel-like sweetness that pairs beautifully with fragrant Ceylon cinnamon. The topping comes together with rolled oats, almond flour, cold butter, and a drizzle of maple syrup, creating those irresistible clumpy, crunchy clusters that make every bite satisfying. Because the whole dish leans on wholesome, naturally grain-light ingredients, it sidesteps the rice flour or rice starch that sneaks into so many store-bought or packaged crisp mixes. Working the cold butter in by hand is the real secret — those pea-sized pieces melt in the oven and give the topping that deep golden crunch. Let it rest for a few minutes after baking so the filling thickens up and every scoop holds together perfectly on the plate.

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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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