Sesame 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, maple syrup, and a touch of Ceylon cinnamon, with arrowroot starch doing the quiet work of thickening everything into a glossy, jammy base. The topping layers rolled oats and almond flour with cold butter worked in until clumpy and coarse, then drizzled with more maple syrup so it bakes up deeply golden and satisfying. Many store-bought crisps and granola-style toppings sneak in sesame oil or tahini-adjacent ingredients, but every component here is straightforward and easy to verify. Ceylon cinnamon gives the whole thing a slightly floral, less sharp warmth than the standard variety, and it shows up in both the filling and the topping for a cohesive, fragrant bite. Let it rest for a few minutes after it comes out of the oven so the filling tightens up and every scoop holds together beautifully. Serve it as-is or with a scoop of vanilla ice cream melting into the cracks — either way, it disappears fast.

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