Nightshade Free Apple Crisp with Cinnamon Walnut Topping
Warm, bubbling fruit filling topped with a golden, crunchy crust — this is the kind of dessert that makes the whole kitchen smell incredible. Tart apples get tossed with lemon juice, cinnamon, ginger, and a drizzle of maple syrup before baking down into a jammy, spiced filling that's hard to resist. The topping comes together with gluten-free rolled oats, roughly chopped walnuts, almond flour, and coconut oil, clumping into satisfying clusters that turn deep golden in the oven. Avoiding nightshades can feel limiting when it comes to sweets, but desserts like this one are a natural fit — there's nothing to swap out or work around, just wholesome ingredients doing exactly what they're supposed to do. The coconut oil and maple syrup keep everything dairy-free and refined sugar-free without sacrificing any of that rich, indulgent quality you want from a proper crisp. Letting it rest for ten minutes after baking is the move — the filling thickens up beautifully and every scoop holds together just right. Serve it warm on its own or with a scoop of your favorite dairy-free ice cream for a dessert that genuinely feels like a treat.
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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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