Breastfeeding Friendly Apple Crisp with Cinnamon Walnut Topping
Warm, bubbling apple filling crowned with a golden, crunchy walnut-oat topping — this dessert hits every cozy note without a single ingredient you'd need to second-guess while nursing. The combination of walnuts and oats makes this a particularly smart choice, since both are widely celebrated for supporting milk supply and overall postpartum nutrition. Maple syrup does all the sweetening here, keeping things refined-sugar-free, while coconut oil binds the topping into satisfying, crumbly clusters that shatter with every spoonful. A touch of lemon juice, cinnamon, and ginger brings brightness and warmth to the apple filling, so it tastes anything but plain or virtuous. The whole thing comes together in one baking dish with minimal prep, which is exactly the kind of low-effort, high-reward cooking that fits into life with a newborn. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something almost jammy — incredible on its own or with a scoop of your favorite vanilla ice cream alongside.
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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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