Low Iodine Apple Crisp with Cinnamon Walnut Topping
Warm, bubbling fruit filling crowned with a golden, crunchy topping — this is the kind of dessert that makes the whole kitchen smell incredible. What makes it especially smart for anyone managing iodine intake is that every single ingredient is naturally low in iodine: fresh apples, pure maple syrup, coconut oil, walnuts, almond flour, and rolled oats, with no dairy, no eggs, and no iodized salt in sight. Sea salt is called for in the topping, and since fine sea salt is typically used in unprocessed form here, it fits comfortably within low-iodine guidelines — just double-check your brand if you want to be extra careful. The spiced apple filling gets a gentle brightness from fresh lemon juice and a hint of warmth from ground ginger, while the oat-and-walnut topping bakes into satisfying, nutty clusters. Coconut oil does the heavy lifting that butter usually handles in a classic crisp, binding everything together without any dairy. It's a genuinely crowd-pleasing dessert that happens to check every box, not one that feels like a compromise.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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