Turkey 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. The apples get tossed with maple syrup, Ceylon cinnamon, and arrowroot starch, which thickens the filling into something jammy and luscious without any cornstarch or refined sugar. The topping comes together with rolled oats, almond flour, cold butter, and a drizzle of maple syrup, giving you those irresistible clumps that crisp up beautifully in the oven. Ceylon cinnamon has a softer, more floral warmth than the common cassia variety, and it really lets the apple flavor shine through rather than overpowering it. This is a naturally crowd-pleasing dessert that happens to sidestep poultry entirely — no hidden broth, no meat-based gelatin, none of the sneaky animal proteins that can show up in processed baking mixes. Let it rest for a few minutes after it comes out of the oven so the filling tightens up, then serve it straight from the dish while it's still warm.
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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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