Dairy Free Apple Crisp with Cinnamon Walnut Topping
Few desserts hit the way a warm fruit crisp does — bubbling fruit, a crunchy topping, and that intoxicating cinnamon smell filling the kitchen. The secret here is coconut oil doing all the heavy lifting that butter usually handles, binding the oat-and-walnut topping into satisfying, golden clusters without any dairy in sight. Maple syrup sweetens both the spiced apple filling and the topping, so every bite has that deep, natural sweetness rather than anything processed or artificial. Almond flour adds a subtle nuttiness to the crumble that makes it feel genuinely indulgent, and the chopped walnuts bring a hearty crunch that holds up beautifully even after baking. Lemon juice and a touch of ground ginger keep the apple filling bright and a little complex — it's not just sweet, it's layered. Letting it rest for ten minutes before serving is worth every second of patience, since the filling thickens into a jammy, glossy pool that scoops perfectly. Serve it straight from the dish and nobody will miss a thing.
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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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