Hazelnut 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 incredible. The topping leans on rolled oats, roughly chopped walnuts, and almond flour bound together with coconut oil and pure maple syrup, so every bite delivers serious texture without a single hazelnut in sight. For anyone navigating tree nut sensitivities that specifically call out hazelnuts, this recipe is a genuinely satisfying option because the nut choices here are deliberate and clearly defined — no ambiguous "mixed nut" blends or mystery ingredients. The apple filling gets a lovely depth from cinnamon, a hint of ground ginger, and a splash of lemon juice that keeps everything bright and balanced. Coconut oil does double duty, greasing the pan and binding the topping into those irresistible golden clusters that crisp up beautifully in the oven. Let it rest for a few minutes after baking and the filling thickens into something almost jammy, which makes it even better spooned over a scoop of vanilla ice cream or enjoyed completely on its own.
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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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