Apple Crisp with Fresh Milled Flour
Apple crisp with fresh milled flour combines tender baked apples, maple syrup, sprouted oats, and a crisp buttery topping. Simple to make, freezer-friendly, and great for feeding a crowd.
Servings 8 servings
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
Nutrition Facts does not reflect vanilla ice cream.
Storage: Cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 5 days.
Make Ahead & Freezing Instructions: This crisp can be assembled the day before and baked when you’re ready to serve. Prepare the recipe through step 3, then cover and refrigerate for up to 24 hours before baking.
Once baked and cooled, the crisp also freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat, covered, in a 350°F oven for about 30 minutes, or until warmed through.
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.
Nutrition
Calories: 442kcal | Carbohydrates: 81g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 85mg | Potassium: 332mg | Fiber: 6g | Sugar: 51g | Vitamin A: 454IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 2mg