Pregnancy Friendly Apple Crisp with Cinnamon Walnut Topping
Warm, bubbling apple filling crowned with a golden, crunchy walnut-oat topping — this dessert hits every cozy note without a single ingredient you'd need to second-guess during pregnancy. The filling leans on fresh apples, a squeeze of lemon juice, and a touch of maple syrup and warming spices, keeping things naturally sweet rather than loaded with refined sugar. Walnuts are a genuinely great addition here, since they're one of the best plant-based sources of omega-3 fatty acids, which matter a lot during those nine months. Coconut oil and almond flour bring the topping together into satisfying, buttery-tasting clusters — no butter required, and no mystery additives to worry about. The whole thing bakes up in a single dish, which means less cleanup and more time putting your feet up. Letting it rest for ten minutes before serving is worth the patience — the filling thickens beautifully and the topping stays crisp rather than soggy. Serve it as-is or with a dollop of yogurt for a little extra protein.
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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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