Pescatarian Apple Crisp with Cinnamon Walnut Topping
Warm, bubbling apple filling crowned with a golden, crunchy walnut and oat topping — this is the kind of dessert that makes your whole kitchen smell like a fall afternoon. The filling gets its depth from a combination of fresh lemon juice, maple syrup, cinnamon, and a hint of ginger, which together coax the apples into something tender and deeply fragrant. The topping leans on chopped walnuts, almond flour, gluten free rolled oats, and coconut oil to build real texture and richness without any butter or refined sugar in sight. Everything comes together in one baking dish, which means less cleanup and more time enjoying the results. This is naturally a great fit for plant-forward eating since every ingredient is straight from the pantry or produce aisle — no meat, no seafood, no fuss. That short rest after baking is worth every impatient minute, letting the filling thicken into something scoopable and satisfying rather than soupy. Serve it as-is or with a scoop of vanilla ice cream if you want to take it fully over the 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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