Seed Oil 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 like autumn. What sets it apart from most crisps is the fat source: coconut oil does all the heavy lifting in the topping, delivering rich flavor and that satisfying crunch without a drop of canola, vegetable, or any other refined seed oil. Almond flour adds a subtle nuttiness that binds everything together beautifully alongside the chopped walnuts and gluten free rolled oats. The filling is kept simple and honest — just fresh apples, lemon juice, warm spices, and a drizzle of pure maple syrup, so nothing processed sneaks in. It's the kind of recipe that proves you don't need industrial shortcuts to get a deeply satisfying, bakery-worthy result at home. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly irresistible.
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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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