Legume Free Apple Crisp with Cinnamon Walnut Topping
Warm, bubbling apple filling crowned with a golden, crunchy walnut-oat topping — this dessert is the kind of thing that makes your whole kitchen smell like autumn. The spiced apple base gets a bright lift from fresh lemon juice and a touch of ginger, while pure maple syrup keeps the sweetness honest and natural. What makes this crisp so satisfying for anyone avoiding legumes is that every single component is built from whole, straightforward ingredients — no hidden soy, no bean-based flours, no sneaky additives to second-guess. Almond flour binds the topping beautifully alongside the rolled oats and chopped walnuts, creating those irresistible clumps that shatter when you dig in with a spoon. Coconut oil pulls everything together and helps the topping bake to a deep, rich golden color without any dairy. It comes together in one bowl for the filling and one for the topping, so cleanup is genuinely painless. Let it rest just long enough for the filling to thicken, then serve it warm — ideally with something cold and creamy on top.
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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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