Barley Free Apple Crisp with Cinnamon Walnut Topping
Warm, bubbling apple filling crowned with a golden, crunchy topping — this is the kind of dessert that makes the whole kitchen smell incredible. The topping leans on gluten free rolled oats, chopped walnuts, and almond flour, so there's no barley or barley-derived ingredients hiding anywhere in the mix. Maple syrup does the sweetening throughout, giving the dish a gentle, caramel-like depth that pairs beautifully with the cinnamon and ginger-spiced apples underneath. Coconut oil binds the topping into satisfying, rustic clusters that crisp up perfectly in the oven without any grain-based fillers. It's the kind of recipe where every ingredient earns its place, and the result tastes far more indulgent than the simple process deserves. Let it rest for a few minutes after baking so the filling thickens up and every scoop holds together just right.
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Learn more →Ingredients
6 servings
For the filling
- 5 medium apples (about 2 lbs), peeled, cored, and sliced ¼-inch thick
- 2 tbsp fresh lemon juice
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 2 tbsp pure maple syrup
For the topping
- 1 cup gluten free rolled oats
- ¾ cup raw walnuts, roughly chopped
- ¼ cup almond flour
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- 3 tbsp coconut oil, melted and cooled slightly
- 2 tbsp pure maple syrup
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, toss the sliced apples with the lemon juice, 1 tsp cinnamon, ground ginger, and 2 tbsp maple syrup until the apples are evenly coated. Transfer the filling to the prepared baking dish and spread into an even layer.
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