- 1 tbs. butter to grease the pan
- 6 to 8 medium apples (Granny Smith, Honeycrisp, Pink Lady, Jonagold, or a mix), cored and diced, about 6 cups
- ¼ cup pure maple syrup
- 2 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ cup water
- 3 tbs. cornstarch
- 1 tbs. lemon juice
- 1 cup rolled oats
- 1 cup almond flour
- 2 tsp. baking powder
- ½ tsp. sea salt
- 6 tbs. cold salted butter, cut into pieces
- 1 large egg
- ¼ cup milk of choice
- 2 tbs. raw cane sugar, plus more for topping
Preheat the oven to 400 degrees F. Coat a 9-x-13-inch baking dish with butter.
Heat a large saucepan over medium heat and add the apples, maple syrup, cinnamon, and nutmeg. Bring to a low boil and cook for about five minutes, until the apples are slightly softened.
In a small bowl, whisk the water, cornstarch, and lemon juice until smooth. Pour into the boiling apples and stir, then cook until the mixture has thickened, about two to three additional minutes. Transfer the apple mixture into the prepared baking dish.
Prepare the biscuits. Add the oats to a food processor and blend into a powder. Transfer to a large bowl and add the almond flour, baking powder, and salt. Add the butter to the bowl, and use your fingers to quickly rub the butter into the dry ingredients until the butter is in pea-size pieces.
In a small bowl, whisk together the egg, milk, and sugar. Pour into the dry ingredients and stir until just combined.
Use your hands to divide the dough into roughly ⅓ cup portions, then distribute them evenly over the apples. Sprinkle the biscuits with additional raw cane sugar. Bake for 25 to 30 minutes, or until the filling is bubbling and the biscuits are golden brown. Let cool 10 minutes before serving.
For more apple-inspired recipes, see “5 Fall Apple Recipes.”
Photography: Terry Brennan, Food Styling: Betsy Nelson
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The best thing about a crisp or crumble is that it’s a quick and easy dessert that you can toss together with any fruit you have on hand. Small berries can be thrown in whole; larger ones, like strawberries, are better cut in half. Stone fruits, like plums, peaches, and apricots, need to be pitted and sliced into bite-sized pieces. You can also use frozen fruit, as long as you thaw it first and drain the liquid. You might try adding a little vanilla, ginger, or grated citrus zest to the fruit for added zing. Or use some “pie spices” like cinnamon, allspice, and cardamom in the topping.