Almond Flour Apple Crisp With Maple Oat Topping

This almond flour apple crisp has soft cinnamon apples under a crisp, buttery oat topping. A little maple syrup sweetens the fruit, while almond flour adds a nutty crumble texture without making the topping heavy. It is a simple fall dessert that works with a scoop of yogurt or vanilla ice cream.

Recipe details

Serves: 6 | Prep: 20 minutes | Bake: 35 to 40 minutes

Ingredients

Apple filling

• 6 medium apples, peeled if desired, cored and sliced 1/4 inch thick
• 1 tablespoon lemon juice
• 2 tablespoons pure maple syrup
• 1 tablespoon arrowroot or cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Oat topping

• 3/4 cup old-fashioned oats
• 3/4 cup almond flour
• 1/3 cup chopped walnuts or pecans
• 1/4 cup maple syrup
• 3 tablespoons melted butter or coconut oil
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions

1. Heat oven to 350°F. Lightly grease an 8-inch square baking dish.
2. In a large bowl, toss apples with lemon juice, maple syrup, arrowroot, cinnamon, nutmeg and salt. Spread evenly in the baking dish.
3. In another bowl, stir oats, almond flour, nuts, maple syrup, melted butter, cinnamon and salt until the dry ingredients are moistened and form loose clumps.
4. Scatter topping evenly over the apples. Bake for 35 to 40 minutes, until the fruit bubbles at the edges and the topping is golden. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
5. Cool for at least 15 minutes before serving. The filling thickens as it rests.

Choosing apples and getting a crisp topping

A mix of tart and sweet apples gives the filling more depth. Firm baking apples hold their shape better than very soft varieties. Slice them evenly so they cook at the same rate. If the topping looks dry before baking, add 1 teaspoon melted butter at a time; it should clump when pressed but not feel greasy.

Make-ahead and storage

Assemble the filling and topping separately up to a day ahead and refrigerate. Add the topping just before baking. Refrigerate leftovers covered for up to 4 days. Reheat in a 325°F oven to bring back some crispness. The crisp can be frozen after baking for up to 2 months, though the topping will soften slightly.

FAQ

Is it gluten-free? Use certified gluten-free oats and check the almond flour and other packaged ingredients for cross-contact statements if needed.

Can I skip the nuts? Replace chopped nuts with additional oats or pumpkin seeds, if tolerated.