Turmeric 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 are tossed with maple syrup, Ceylon cinnamon, and arrowroot starch, which thickens the juices into a glossy, luscious sauce as everything bakes together. Ceylon cinnamon is the key here: it delivers that warm, fragrant spice without any of the additives or blends that can sneak unwanted ingredients into your pantry staples. The topping comes together with rolled oats, almond flour, cold butter, and a drizzle of maple syrup — worked into coarse, clumpy crumbs that bake up irresistibly crunchy and deep golden. It's a naturally wholesome recipe that doesn't require any specialty swaps or complicated techniques, just straightforward ingredients doing exactly what they're supposed to do. Let it rest for a few minutes after it comes out of the oven and the filling tightens into something truly spoonable and satisfying.
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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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