Apple Crisp Recipe with Cinnamon-Oat Topping
Equipment
- 9×9-inch baking pan
- Mixing bowls
- Pastry cutter or fork
- Silicone spatula or wooden spoon
Ingredients
For the Filling
- 6 medium apples Honeycrisp, Granny Smith, or Braeburn work best
- 1 ½ tbsp cornstarch or tapioca starch
- 1 tsp ground cinnamon
- Zest of ½ lemon
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt ⅛ tsp
For the Topping
- 1 ¼ cups oat flour
- ⅓ cup non-dairy butter cold and cut into small cubes
- ¼ cup maple syrup
- ½ tsp cinnamon
- Pinch of salt ⅛ tsp
To Serve
- Vanilla ice cream or whipped cream optional
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease the baking pan lightly.
- Prepare the Apples: Peel, core, and slice the apples thinly. Toss the apple slices in a large bowl with cornstarch, cinnamon, lemon zest, maple syrup, and a pinch of salt. Spread the mixture evenly in your prepared pan.
- Make the Topping: In a medium bowl, combine oat flour, cinnamon, and salt. Cut in the non-dairy butter until the mixture resembles coarse crumbs. Stir in the maple syrup until it forms a crumbly topping.
- Assemble the Crisp: Sprinkle the topping evenly over the apples.
- Bake: Pop it in the oven for 35-40 minutes or until the topping is golden and apples are tender. If the topping is browning too quickly, cover loosely with foil and bake for the remaining time.
- Cool and Serve: Let it cool for 10 minutes before serving with a scoop of dairy-free vanilla ice cream or coconut whipped cream. So good!
Notes
*Quick Tip for Oat Flour: If you don’t have oat flour, just blend rolled oats in a blender until finely ground. It’s a simple swap and you’ll still get that fiber boost!
Tried this recipe?Let us know how it was!
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