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Leslie Myers

Apple Crisp Recipe with Cinnamon-Oat Topping

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Servings: 8 servings
Ingredients Equipment Method Notes

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

Equipment

  • 9x9-inch baking pan
  • Mixing bowls
  • Pastry cutter or fork
  • Chef's Knife
  • Cutting Board
  • Measuring cups and spoons
  • Silicone spatula or wooden spoon

Method
 

  1. Preheat the Oven: Set your oven to 350°F (175°C) and grease the baking pan lightly.
  2. 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.
  3. 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.
  4. Assemble the Crisp: Sprinkle the topping evenly over the apples.
  5. 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.
  6. 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!