Apple crisp with fresh milled flour is an easy, beginner-friendly recipe made with baked apples, maple syrup, sprouted oats, and a buttery topping. Simple to make, freezer-friendly, and great for feeding a crowd.
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💡Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 45 minutes to bake
- Cooking Method: ven-baked
- Dietary Info: Ancestral diet
- Skill Level: easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Why Flour Quality Matters in Crisp Recipes
I’ve been making some version of apple crisp for years, but once I started using fresh milled flour, I noticed something I honestly hadn’t paid much attention to before - flour actually has flavor.
It sounds obvious, yet it completely changed how I thought about very basic baked goods.
In fact, I'd say I wasn't much of a dessert person until I started baking with fresh milled flour and it blew me away.
This recipe stays in steady rotation because it’s easy to throw together, easy to scale, and works for everything from a regular weeknight to holidays or guests, like shown here on The Shared Table (a hospitality series on my YouTube channel). Most often, I serve it warm with vanilla ice cream after something straightforward like soup, chili, or roast chicken. It’s familiar, practical, and never feels like unnecessary effort. If easy had flavor and texture, it'd be this apple crisp.
Ingredients for 'FMF' Apple Crisp
- Wheat berries - I milled kamut and hard white wheat berries for this apple crisp. Kamut produces a softer, buttery, slightly more tender flour, while hard white wheat provides structure. This combination creates a muffins that holds together well without becoming dense. If you don’t mill your own flour, store-bought all-purpose flour can be used instead.
- Apples - Cut into evenly sized chunks for consistent texture. Most varieties work well, including Honeycrisp, Fuji, Gala, or Granny Smith. A mix of sweet and tart apples is a good option.
- Maple syrup - Honey can be used if needed, though it will slightly change the flavor.
- Pure vanilla extract - Adds additional flavor to the filling. Real vanilla extract is recommended over imitation.
- Seasonings - ground cinnamon, nutmeg, and a little bit of salt to add flavor.
- Butter - To create the crumble texture. Butter should be cold and cubed. Salted or unsalted butter can be used but if using salted, skip the additional salt in the crumble.
- Sprouted rolled oats - I love using a brand that makes sprouted rolled oats. It adds texture to the topping. Regular rolled oats work as a direct substitute. Sprouted oats are commonly available at natural grocery stores or online.
Substitutions and Variations
- Add-ins - Chopped nuts such as pecans or walnuts can be added to the topping for extra texture. Raisins, shaved coconut chips, or dried cranberries can be mixed into the filling if desired.
Make it Ancestral
I’ve really been loving baking with fresh milled flour, and this apple crisp is a great example of why. Freshly milled grains bring a noticeable flavor that you simply don’t get from store-bought flour.
For this recipe, I like using a blend of kamut and hard white wheat berries. Kamut produces a softer flour, while hard white wheat adds enough structure to help the crumble hold together. That said, this recipe is very forgiving, which makes it a great place to experiment if you’re newer to fresh milled flour.
How to Make Apple Crisp with Fresh Milled Flour
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1.
Mix all of the filling ingredients, including apples, maple syrup, vanilla, ground cinnamon, nutmeg, and salt together in the baking dish. Coat with a little bit of fresh milled flour. Set aside.
Step 2.
Whisk flour, light brown sugar, and ground cinnamon together in a medium bowl. Cut in cold butter chunks using a pastry cutter or fork until the mixture becomes crumbly. It doesn’t have to be smooth.
Step 3.
Stir in rolled oats. Add the crumble topping over the filling, making sure to spread evenly across the apples. No need to press down but make sure it's even.
Step 4.
Bake for 45 minutes, until the topping turns golden brown and the fruit juices start bubbling at the edges. Remove from the oven and let it cool on a wire rack for at least 5 minutes.
Helpful Tips
- Cut apples evenly: Aim for ¼–½ inch pieces so everything bakes at the same rate and you don’t end up with crunchy apples mixed with overcooked ones.
- Keep the butter cold: Cold, cubed butter creates a crumblier topping and better texture once baked - warm butter will melt too quickly and flatten the topping.
- Don't overwork the topping: Stop cutting in the butter while the mixture still looks crumbly and uneven; those little butter pockets are what make the crisp topping crisp. No need to get everything smooth.
- Let it rest before serving: Resting for at least 10 minutes helps the filling set so it scoops cleanly instead of running all over the plate.
💭Meal Prep Suggestion!
This apple crisp is easy to prepare ahead of time. Assemble the filling and topping, cover the baking dish, and refrigerate for up to 24 hours before baking. When ready to serve, transfer it directly from the refrigerator to the oven.
You can also bake the crisp in advance and store it covered in the refrigerator. Reheat in a warm oven until heated through. This makes it a practical dessert for gatherings, holidays, or busy weeks.
Serving Suggestions
Apple crisp is traditionally served warm, often with a scoop of vanilla ice cream or a dollop of whipped cream. It can be enjoyed fresh from the oven, at room temperature, or even cold straight from the refrigerator. Try my paleo ice cream!
For everyday meals, this crisp works well as a simple dessert after dinner, especially alongside lighter meals. It pairs nicely with straightforward dishes like roasted chicken, soups, or skillet meals.
Frequently Asked Questions
Store leftover apple crisp in an airtight container for up to 5 days. These glass snap containers are perfect for leftovers. To reheat, transfer the apple crisp to a small baking pan, cover it, and bake in a 350°F oven for about 30 minutes, or until warmed through.
Yes, the crisp freezes well for up to 3 months. Thaw overnight in the fridge and reheat per instructions.
This typically happens if the butter was too warm, partially melted, or if the topping was mixed too thoroughly. The crumble relies on small pieces of cold butter distributed throughout the flour. As the crisp bakes, those butter pieces melt and create the crumbly texture. If the butter softens too much during mixing, it blends into the flour instead of staying in distinct pieces, which can lead to a denser, softer topping. To prevent this, use cold butter straight from the refrigerator and stop mixing while the topping still looks uneven and crumbly.
Looking for more related recipes? Here are some ideas:
Did you make this apple crisp with whole grains? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Apple Crisp with Fresh Milled Flour
Ingredients
Filling
- 8 medium apples cut into 1-inch chunks that are ¼ - ½ “ thick
- ½ cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup fresh milled flour
Topping
- 1 cup fresh milled flour ½ cup kamut, ½ cup hard white berries
- ¾ cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter cold and cubed
- 1 cup sprouted rolled oats
- vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (177°C).
- Mix all of the filling ingredients, including 8 medium apples, ½ cup maple syrup, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt together in the baking dish. Coat with ¼ cup fresh milled flour. Set aside.
- Whisk 1 cup fresh milled flour, ¾ cup light brown sugar, and 1 teaspoon ground cinnamon together in a medium bowl. Cut in ½ cup unsalted butter using a pastry cutter or fork until the mixture becomes crumbly. It doesn’t have to be smooth.
- Stir in 1 cup sprouted rolled oats. Add the crumble topping over the filling, making sure to spread evenly across the apples. No need to press down but make sure it's even.
- Bake for 45 minutes, until the topping turns golden brown and the fruit juices start bubbling at the edges. Remove from the oven and let it cool on a wire rack for at least 5 minutes. Serve warm, room temperature, or cold, with (optional) vanilla ice cream for serving.
Video
Notes
- Cut apples evenly: Aim for ¼–½ inch pieces so everything bakes at the same rate and you don’t end up with crunchy apples mixed with overcooked ones.
- Keep the butter cold: Cold, cubed butter creates a crumblier topping and better texture once baked - warm butter will melt too quickly and flatten the topping.
- Don't overwork the topping: Stop cutting in the butter while the mixture still looks crumbly and uneven; those little butter pockets are what make the crisp topping crisp. No need to get everything smooth.
- Let it rest before serving: Resting for at least 10 minutes helps the filling set so it scoops cleanly instead of running all over the plate.
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