Nutmeg Free Apple Crisp with Cinnamon Walnut Topping
Warm, bubbling apple filling crowned with a golden, crunchy walnut-oat topping — this is the kind of dessert that makes the whole kitchen smell incredible. Many classic crisp recipes lean on nutmeg as a background spice, but this one skips it entirely without sacrificing any depth or warmth. Ground cinnamon and a touch of ginger do all the heavy lifting, giving the apple filling a cozy, spiced sweetness that feels completely satisfying on its own. Maple syrup ties everything together in both the filling and the topping, adding a gentle caramel note that plays beautifully against the tartness of fresh lemon juice. The topping comes together with gluten-free rolled oats, roughly chopped walnuts, and almond flour, all bound with coconut oil for a texture that crisps up beautifully in the oven. Letting it rest for ten minutes after baking is the move — the filling thickens just enough to scoop cleanly into bowls. Serve it as-is or with a dollop of something creamy on top, and watch it disappear fast.
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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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