Brazil Nut Free Apple Crisp with Cinnamon Walnut Topping
Warm, bubbling fruit filling topped with a golden, crunchy crust — this apple crisp is the kind of dessert that makes the whole kitchen smell incredible. Tart-sweet apple slices get tossed with maple syrup, cinnamon, and a hint of ginger before being blanketed in a hearty oat-and-walnut topping that bakes up beautifully crisp. The topping leans on almond flour and coconut oil instead of butter or wheat flour, so it comes together with a naturally rich, nutty flavor that feels indulgent without being heavy. For anyone navigating tree nut concerns specifically around brazil nuts, this recipe is a clean choice — every ingredient is straightforward, and there's nothing hidden in the mix. Walnuts do the heavy lifting in the topping, adding texture and a toasty depth that pairs perfectly with the soft, spiced apples underneath. A drizzle of maple syrup ties everything together with just the right amount of sweetness. Serve it warm straight from the baking dish and don't be surprised when people ask for seconds.
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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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