Last Updated on September 4, 2026 by Kimberly
Fall is almost here! We eat a lot of apples during this season so one of my favorite ways to use apples is making desserts like this fresh milled flour apple crisp.
Since this recipe does not use a lot of flour, it is a great way to get used to baking with fresh milled flour when you’re just getting started.
While I love apple pie, apple crisp is much easier to make. This way, you can enjoy the flavor of an apple pie without the effort of making a pie crust.
Why You’ll Love this Fresh Milled Flour Apple Crisp
Simple and Easy Recipe – This apple crisp recipe is very simple to mix up and doesn’t require a lot of ingredients. Plus if you don’t own a mixer, no problem. Simply use a spoon to mix.
Flavor – Together, soft white wheat and oats give this apple crisp a great flavor.
Nutrition – Also, fresh milled soft white wheat flour is full of fiber, vitamins, minerals, and antioxidants.
Ingredients & Substitutions for Fresh Milled Flour Apple Crisp
- Apples – The star of the show! This recipe calls for eight small apples.
- Lemon Juice – Since pouring lemon juice over the diced apples helps them to not turn brown, don’t skip this ingredient.
- Organic sugar – I buy organic sugar because it helps me avoid glyphosate.
- Fresh milled soft white wheat flour – Fresh milled soft white wheat flour is my flour of choice for non-yeast recipes.
- Cinnamon – Cinnamon and apples pair so well together.
- Brown Sugar – Brown sugar adds a caramel flavor to this apple crisp.
- Organic Oats – Oats contain a lot of fiber.
- Butter – Butter makes everything better.
- Salt – I like using this sea salt in my baking recipes.
How to Make Fresh Milled Flour Apple Crisp
1: To begin, preheat oven to 350°F.
2: Mill soft white wheat berries in an electric mill.
3: Peel eight apples and chop into small pieces using a veggie chopper. Next, put the apples in a stainless steel mixing bowl, pour in lemon juice, and stir. After this, add sugar, fresh milled soft white wheat flour, and cinnamon. Stir and place in a greased 9×13 glass baking dish, and then set aside.
4: In another mixing bowl, add brown sugar, oats, fresh milled soft white wheat flour, and salt. Stir to combine.
5: You will need to cube one stick of butter and cut into dry ingredients using a pastry blender.
6: Sprinkle topping over the apple mixture in the pan.
7: Bake at 350°F for 45 minutes or until the edges bubble and the internal temperature is 200°F.
8: Take the baking dish out of the oven and let cool on a wire baking rack for 20 minutes before serving. Make sure to serve with a generous scoop (or two!) of vanilla ice cream!
Fresh Milled Flour Apple Crisp
Ingredients
Filling
- 8 small apples, peeled and diced
- 2 tsp lemon juice 11.3g
- 2 tbsp sugar 30g
- 1 tbsp fresh milled soft white wheat flour 7.6g You can substitute all-purpose flour at a 1:1 ratio.
- 1 tsp cinnamon 2.3g
Topping
- 1 cup brown sugar 242.5g
- 1 cup organic oats 97.5g
- 1 cup fresh milled soft white wheat flour 135g You can substitute all-purpose flour at a 1:1 ratio.
- 1/4 tsp salt 1g
- 1 cup butter, cold and cubed
Instructions
- Preheat oven to 350°F.
- Mill soft white wheat berries in an electric mill.
- Peel and dice eight small apples. I chose gala apples. If using large apples, prepare six apples. Pour lemon juice over apples and stir to prevent browning.
- If using a scale, weigh out the sugar, flour, and cinnamon required in the recipe. Simply use measuring cups if not using a kitchen scale. Add all ingredients to a stainless steel mixing bowl along with the apples and stir. Place in a greased 9 x 13 pan and set aside.
- For the topping, weigh out the brown sugar, oats, flour, and salt required if using a scale. If not, measure all ingredients into a stainless steel mixing bowl.
- Cut one cup of cold butter into cubes. Using a pastry blender, cut into the other topping ingredients until incorporated.
- Sprinkle topping all over the apple mixture in the 9 x 13 pan.
- Bake at 350°F for 45 minutes or until the edges are bubbling.
- When done, allow to cool on wire baking rack for 20 minutes.
- Serve warm with a scoop of vanilla ice cream.
How to Store and Reheat Fresh Milled Flour Apple Crisp
Airtight Container – Allow apple crisp to cool for one hour. Place a lid on the baking dish or transfer to a different airtight container with lid. You can store on the counter for two days. However, I recommend putting the apple crisp in the refrigerator. It will stay fresh for 3-5 days in the fridge.
Freezer – I do not recommend freezing apple crisp.
Reheating – Reheat whole baking dish (or baking sheet with individual portions) at 350°F for 15-20 minutes or until center is warm. For individual servings, you could also microwave each for 30-45 seconds.
FAQS
I don’t have fresh milled flour. Can I still make this apple crisp recipe?
Yes, you can substitute the same amount of all-purpose flour.
Can I make this fresh milled flour apple crisp ahead of time?
If making more than a day in advance, I would advise sticking the whole pan in the refrigerator to retain freshness. To reheat, bake whole baking dish at 350°F for 15-20 minutes or until center is warm.
More Fresh Milled Flour Desserts!
Easy Pumpkin Bread (with Caramel Glaze) – Pumpkin bread is so easy to whip up, but so delicious! Serve with caramel glaze and a cup of coffee, perfection!
Apple Cake with Buttermilk Sauce – Moist apple cake paired with a buttermilk brown sugar sauce, a match made in heaven!
Peach Cobbler with Fresh Milled Flour – This peach cobbler gets its tender, slightly nutty crumb from fresh milled soft white wheat flour — the perfect base for soaking up juicy, cinnamon-spiced peaches.
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