Almond Oat Apple Crisp

November 17, 2014 § Leave a comment

almond oat apple crisp

I’ve tested out my fair share of fruit crisps. Crisps were one of the first dessert recipes I tried my hand at, probably because they are easy to throw together with what you have in your fridge and pantry on those nights when you really need something sweet and a little special. I don’t even bother to peel the apples, which tells you something about how ready I am for this treat to come together.

I look for crisps that use oil instead of butter because my stomach is wimpy and I feel a bit more justified in eating a crisp for breakfast when it has olive oil or canola oil. Of all the crisps to come out of the various ovens I’ve had throughout the years, this one is hands down the winner. The crumble topping gets crunchy and browns nicely just like a topping with butter would, and the almond flour gives it incredible flavor.

While this is a tried and true recipe which I should probably leave well enough alone, this time around I also added a few dollops of homemade pumpkin butter between the apples and crumble layer.

pie pumpkins

roasted pie pumpkins

I tried out Tracy from Shutterbean’s pumpkin butter recipe this weekend and was itching to put it on everything. It makes this crisp taste and smell like fall. For the pumpkin butter, I cut the sugar by about three quarters and the maple syrup in half and it still got thick and creamy, in case you decide to try it out in your kitchen. I also used a few splashes of vanilla instead of bourbon. You could easily use apple or fig butter (Trader Joe’s has a fig butter I really like) in the crisp, or skip it altogether. The apples can carry the show.

homemade pumpkin butter in dutch oven

Almond Oat Apple Crisp

Adapted from Oh She Glows


  • 5 small apples or 3 medium-large apples, cut into chunks
  • zest of 1 lemon
  • juice of 1/2 a lemon
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • pinch of salt


  • 1/2 cup almond flour or almond meal
  • 1 cup rolled oats
  • 1/2 teaspoon cinnamon
  • 2 tablespoons olive oil (or canola)
  • 2 tablespoons maple syrup
  • pinch of salt


A few dollops of your favorite fruit butter (pumpkin, fig, apple)

  1. Preheat oven to 375 degrees and spray a 9×9 baking dish or circular pie dish with cooking spray.
  2. Add the filling ingredients to a large bowl and toss well so the apples are well coated with the sugar, lemon juice, lemon zest, and spices.
  3. Pour the filling into the greased baking dish and spread it out so there is an even layer of fruit. Top with a few dollops of fruit butter if using.
  4. Combine the crumble ingredients in a medium bowl and use a fork to mash it all together.
  5. Spread the crumble topping evenly across the apples.
  6. Bake for 20 minutes on the middle rack (uncovered) and then move to the top rack and bake for another 10 minutes, so the topping gets some color to it. If at the 20 minute mark the crumble is already browned, you can cover it with foil for the last 10 minutes of baking.
  7. Serve with ice cream for dessert or Greek yogurt for breakfast.


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