Seeds 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 rolled oats, roughly chopped walnuts, and almond flour, all brought together with melted coconut oil and pure maple syrup, so every bite has real texture and natural sweetness without a single seed in sight. Apples are tossed with lemon juice, cinnamon, ginger, and maple syrup before baking, which means the filling gets jammy and fragrant while the topping crisps up beautifully. For anyone navigating a seeds-free lifestyle, store-bought crisps and crumbles can be a minefield of hidden poppy, sesame, or sunflower additions — making a homemade version like this one genuinely worth the effort. The recipe is straightforward enough for a weeknight but impressive enough to bring to a dinner party, and that rest time after baking is key for letting the filling thicken into something truly spoonable. Serve it warm 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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