Oat Topped Maple Almond Crisp (Printable Version)
Warm fruit under a crunchy oat and almond maple topping for a comforting dessert.
# Ingredient List:
→ Fruit Filling
01 - 6 cups peeled, cored, and sliced apples or pears (approximately 4–5 medium fruit)
02 - 2 tablespoons pure maple syrup
03 - 1 tablespoon fresh lemon juice
04 - 2 tablespoons all-purpose flour
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - Pinch of salt
→ Oat-Almond Topping
08 - 1 cup rolled oats
09 - 1/2 cup sliced almonds
10 - 1/2 cup all-purpose flour
11 - 1/2 cup packed light brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon salt
14 - 5 tablespoons unsalted butter, melted
15 - 1/4 cup pure maple syrup
16 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat the oven to 350°F. Lightly grease a 9-inch square baking dish.
02 - In a large mixing bowl, combine the sliced fruit with maple syrup, lemon juice, flour, cinnamon, nutmeg, and salt. Toss until evenly coated. Transfer the mixture to the prepared baking dish and spread out evenly.
03 - In a separate bowl, mix oats, sliced almonds, flour, brown sugar, cinnamon, and salt. Stir in melted butter, maple syrup, and vanilla extract until the mixture becomes crumbly and well combined.
04 - Evenly sprinkle the oat-almond topping over the fruit layer in the baking dish.
05 - Bake for 35 to 40 minutes, or until the topping turns golden brown and the fruit filling bubbles around the edges.
06 - Let the crisp cool for at least 10 minutes before serving. Enjoy warm, optionally accompanied by vanilla ice cream or whipped cream.
# Expert Advice:
01 -
- The contrast between soft, spiced fruit and crunchy maple-glazed oats is pure comfort in every spoonful.
- It comes together in minutes with ingredients you probably already have, yet tastes like you spent all day fussing.
- Warm from the oven with vanilla ice cream melting into the cracks—this is the kind of dessert that makes people linger at the table.
02 -
- Don't skip the cooling time—if you dig into it straight from the oven, the fruit filling will be molten and the topping won't have set into those satisfying crunchy bits.
- The quality of your maple syrup makes a real difference here; pure maple tastes like autumn, while the imitation stuff tastes like regret and corn syrup.
03 -
- Toast your almonds lightly in a dry pan before slicing them; it deepens their flavor and makes the whole topping taste more intentional and rich.
- Don't be timid with the cinnamon—this dessert is meant to smell and taste like a warm hug, and spice is what makes that happen.