Chestnut 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 like autumn. Spiced apples get tossed with lemon juice, cinnamon, ginger, and a drizzle of pure maple syrup before going into the oven, so every bite is perfectly balanced between tart and sweet. The topping comes together with gluten-free rolled oats, roughly chopped walnuts, almond flour, and coconut oil, creating those irresistible clumps that crisp up beautifully as it bakes. For anyone navigating tree nut allergies that specifically involve chestnuts, this recipe is a genuinely safe and satisfying option — walnuts and almonds do the heavy lifting here, with no chestnut products anywhere in sight. The whole thing bakes until the edges are bubbling and the topping turns a deep, toasty gold, then rests just long enough for the filling to thicken into something scoopable and luscious. It's the kind of unfussy, crowd-pleasing dessert you'll want to make on repeat all season long.
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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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