Gut Friendly Apple Crisp with Cinnamon Walnut Topping
Warm, bubbling fruit topped with a golden, crunchy crust — this apple crisp is the kind of dessert that feels indulgent while actually being made from ingredients your digestive system can get behind. The filling leans on fresh apples, a squeeze of lemon juice, and a touch of maple syrup and warming spices, keeping things naturally sweet without refined sugar. The topping swaps out conventional flour and butter for gluten free rolled oats, almond flour, raw walnuts, and coconut oil, which means no gluten and no dairy to worry about. Walnuts bring a satisfying crunch along with healthy fats, while cinnamon and ginger — both known for their soothing properties — weave through every layer of the dish. The whole thing bakes low and slow until the apples are soft and jammy and the topping turns a deep, irresistible golden brown. Letting it rest for a few minutes before serving helps the filling thicken up so every scoop holds together beautifully. It's the kind of cozy, feel-good dessert you'll want to make on repeat all fall and winter 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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