Best Apple Crisp Classic (Print)

Tender apples coated with cinnamon and a crunchy oat-almond topping, ideal for fall.

# Components:

→ Fruit Base

01 - 8 Granny Smith apples, peeled, cored, and sliced
02 - 1/3 cup maple syrup
03 - 2 tablespoons arrowroot flour or cornstarch
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon ground cinnamon

→ Crisp Topping

07 - 1 cup almond flour
08 - 1/2 cup coconut sugar or granulated sugar
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon kosher salt
11 - 1/2 cup unsalted butter, cold and cubed
12 - 1 cup old-fashioned rolled oats

# Directions:

01 - Preheat the oven to 350°F (180°C).
02 - In a large bowl, toss together the sliced apples, maple syrup, arrowroot flour or cornstarch, lemon juice, vanilla extract, and ground cinnamon until evenly coated.
03 - Transfer the apple mixture to a 9 x 13-inch baking dish, spreading it evenly.
04 - In a separate medium bowl, whisk together almond flour, coconut sugar, ground cinnamon, and kosher salt.
05 - Cut the cold, cubed butter into the dry ingredients using a pastry cutter or fork until the mixture forms coarse crumbs.
06 - Stir in the rolled oats until just combined.
07 - Evenly distribute the topping over the apples in the baking dish.
08 - Bake for 45 to 50 minutes until the topping is golden brown and the apples are bubbling and tender.
09 - Allow to cool slightly; serve warm, optionally with vanilla ice cream or whipped cream.

# Chef Secrets:

01 -
  • Easy to prepare
  • Warm comforting dessert
02 -
  • Use certified gluten-free oats if necessary
  • Substitute almond flour and butter to accommodate allergies
03 -
  • Make topping ahead to save time on baking day
  • Use cold butter to achieve crumbly topping texture
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