Pecan Free Apple Crisp with Cinnamon Walnut Topping

Total time55 min

Prep time15 min

Cook time40 min

4.6

(19)

Pecan Free Apple Crisp with Cinnamon Walnut Topping

Warm, bubbling apple filling crowned with a golden, crunchy topping — this is the kind of dessert that makes the whole kitchen smell like autumn. The topping leans on chopped walnuts, gluten free rolled oats, and almond flour, so you get that satisfying crunch without any pecans in sight. A double hit of maple syrup — once in the filling, once in the topping — ties everything together with a natural sweetness that plays beautifully against the lemon juice and warm cinnamon-ginger spiced apples underneath. Coconut oil binds the topping into irresistible clumps that bake up deep golden and crisp, no butter required. It's a genuinely simple recipe: toss, stir, scatter, and bake, with just a foil tent on standby if the topping gets ahead of the filling. Letting it rest for ten minutes after it comes out of the oven is the one step worth not skipping — the filling thickens up and every scoop holds together perfectly. Serve it straight from the dish and watch it disappear.

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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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