Lactose Free Apple Crisp with Cinnamon Walnut Topping
Warm, bubbling apple filling topped with a golden, crunchy crust — this is the kind of dessert that makes the whole kitchen smell incredible. The topping leans on rolled oats, chopped walnuts, and almond flour, all brought together with melted coconut oil and pure maple syrup, so there's no butter or dairy anywhere in sight. That swap doesn't sacrifice a single thing; the coconut oil binds the topping beautifully and helps it crisp up to a deep, satisfying golden brown in the oven. The apple filling gets a gentle lift from lemon juice, cinnamon, and a hint of ground ginger, making every bite feel layered and a little special. It's naturally sweetened throughout with maple syrup, which means the flavor is rich without being cloying. Whether you're serving it at a dinner party or just treating yourself on a weeknight, this is the kind of crowd-pleaser that disappears fast — so you might want to make two.
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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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