This walnut apple crisp is a healthy version of the classic apple crisp dish. It’s packed with fresh seasonal apples, walnuts, rolled oats, and ground cinnamon. Made without any refined sugar, you’ll love this guilt-free treat if you have a sweet tooth.
A Healthy Take on a Classic Walnut Apple Crisp
If you’re anything like me, you love apple pie but don’t necessarily enjoy making (or buying) the pie crust. You’re not exactly a fan of the large amounts of sugar that it requires either. That’s two great reasons you’ll absolutely love my alternative — a warming dairy-free walnut apple crisp!
Made with real ingredients that are most likely to be hanging out in your fridge or pantry, it’s easy to whip up this walnut apple crisp any day of the week. Let’s just say whenever I want to get “fancy” for breakfast or enjoy a light dessert (or snack, who are we kidding here?!), this is my go-to recipe.
Enjoy this warm walnut apple crisp on its own for breakfast or with a scoop of coconut milk vanilla ice cream for dessert.
A Versatile Crisp
I still remember the first time I ever made this dish using blueberries. The first thought that crossed my head was “is this seriously healthy?! There’s no way!” Since then, I’ve tried making this recipe with every combination of fruit out there.
Some of my favorite fruit choices include blueberries, peach, strawberries, rhubarb, and pears. Note that the amount of water and sweetener may differ based on the fruit you’re using and how sweet it naturally is.
What Makes this Apple Crisp Amazing?
Two words: delicious and juicy! This walnut apple crisp is packed with flavor and easy to make. It makes the perfect candidate for Autumn as apples are in peak season and at their very best.
Perfect for the holiday season, this crisp is a crowd-pleasing winner. Actually, you don’t even need a crowd as I frequently make this for myself, store the leftovers, and enjoy them throughout the week (if there are any left, that is).
How to Pick the Right Ingredients
If you love apples on the tart side, I recommend using organic Granny Smith or Pink Lady apples.
While conventionally grown Granny Smiths are easy to find year-round, organic ones are harder to find unless they are in season. I recommend always buying organic apples since they are on the Dirty Dozen list. A majority of conventional apples have pesticide residues so stick to organic.
If you’re not a fan of tart apples, stick to Fuji or Gala apples for a sweeter flavor.
Be sure the rolled oats you’re using are indeed gluten-free if you’re sensitive to gluten. While oats are technically gluten-free, most oats are processed in facilities that also process wheat, rye, and barley. So you want to make sure your oats haven’t been contaminated.
Making Ahead + Storing Leftovers
Not that you’re going have any leftovers with this dish (hah!), but if you do, store the leftovers in an airtight, glass container to enjoy later. Be sure the crisp has completely cooled down first, though! I personally like to divide it up between multiple containers so I can pull one out of the fridge through the week.
When reheating or if you want to make it ahead of time (hello holiday season!), I suggest popping it back in the preheated oven for 15-20 minutes at 350°F. It will be warm and ready to enjoy again!
Walnut Apple Crisp
- 3 medium apples, diced
- 1 tablespoon almond flour
- 1 teaspoon ground cinnamon
- 1 tablespoon maple syrup
- 1/4 cup water
- pinch of sea salt
- 3/4 cup old-fashioned rolled oats
- 1/4 cup walnuts, roughly chopped
- 3 tablespoons almond flour
- 3 tablespoons melted coconut oil
- 1 tablespoon maple syrup
- pinch of sea salt
- plant-based coconut ice cream
- Preheat oven to 350°F.
- Prepare the apple filling. Combine apples, almond flour, cinnamon, maple syrup, water, and sea salt in a medium-sized bowl. Mix well and set aside while you make the topping.
- Prepare the topping. Combine rolled oats, walnuts, almond flour, and salt in a bowl. Drizzle with coconut oil and maple syrup. Mix well until the ingredients are well coated.
- Prepare the apple crisp by filling an 8"x8" baking dish with the apple filling. Evenly sprinkle the topping.
- Bake in the oven for 30-40 minutes until the oats are golden brown. Remove carefully from the oven and let the dish cool. Serve alone or with a scoop of plant-based ice cream.
- If you are sensitive to gluten, be sure your rolled oats are gluten-free!
- When reheating, pop it back in the preheated oven for 15-20 minutes at 350°F.
- Store any leftovers in an airtight, glass container to enjoy later. Be sure the crisp has completely cooled down first.
This recipe was originally published on December 14, 2016. Since then, it’s been freshened up with new pictures, commentary, and made even more delicious!