Apples-and-Cinnamon Crisp Oatmeal
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
This gluten- and egg-free apple crisp oatmeal is a wonderful way to celebrate your morning whether it's the weekend or just a weekday. Apples, cinnamon, and a light crisp topping make this oatmeal extra special.
  • For the Oatmeal:
  • 4 C. oats (GF to keep this recipe gluten-free)
  • 4 C. water
  • 3 C. milk of your choice (I used almond)
  • 1 ½ apples, cut into pieces (peeled or not)
  • 1 to 2 Tbsp. maple syrup or honey
  • 1 tsp. vanilla
  • ½ tsp. cinnamon
  • For the Crisp Topping:
  • ¾ C. almond flour or flour of your choice
  • ½ C. oats
  • ½ C. brown sugar
  • ⅛ C. granulated sugar
  • 3 Tbsp. chilled butter, cut into cubes
  • 1 tsp. cinnamon
  • ¼ tsp. salt (if using unsalted butter)
  1. Preheat the oven to 375° F and grease a 9x9 baking dish.
  2. Chop the apples into small pieces. You can peel them or not. Scatter them across the bottom of the baking dish.
  3. Pour the water, milk, maple syrup or honey, vanilla, and cinnamon into a large pot and bring to a boil. When the mixture comes to a boil, stir in the oats and cook for half the time indicated on the packaging (for me it was about five minutes). You want them semi-cooked to prevent sogginess later on.
  4. While the oatmeal is cooking, combine the butter, almond flour, oats, brown sugar, granulated sugar, cinnamon, and salt (if using) in a bowl. Combine with a fork, your fingers, or a pastry cutter until the mixture comes together.
  5. Once the oatmeal is half cooked, pour it into the prepared baking dish over the apples.
  6. Using your hands or a spoon, place small chunks of the crisp mixture over the oatmeal. Don’t worry, it won’t sink.
  7. Place the baking dish into the oven for about 45 minutes, or until the crisp mixture is golden.
  8. Let the oatmeal cook for ten minutes and serve in bowls!
Recipe by Flurries of Flour at