Capsaicin Free Apple Crisp with Cinnamon Walnut Topping
Warm, bubbling apple filling crowned with a golden, crunchy walnut and oat topping — this is the kind of dessert that makes the whole kitchen smell incredible. The spice blend here leans on cinnamon and a touch of ginger, so every bite is warmly fragrant without any heat or burn, making it a genuinely safe and satisfying choice for anyone who needs to avoid capsaicin entirely. Fresh lemon juice brightens the apples while maple syrup adds a gentle, natural sweetness that never feels cloying. The topping comes together with gluten free rolled oats, almond flour, and roughly chopped walnuts, all bound with coconut oil and maple syrup into satisfying, crumbly clusters that bake up beautifully crisp. There are no hidden spice blends or store-bought shortcuts here — just straightforward ingredients you can verify yourself, which takes a lot of the guesswork out of dessert. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly irresistible, perfect on its own or with a scoop of your favorite vanilla ice cream.
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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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