Nothing screams fall like a warm apple crisp! It’s one of my favorite desserts to throw together because its delicious, and so easy to make. This gluten-free apple crisp has chunks of walnuts in the crumble, and goes perfectly with some vanilla ice cream.
I originally made this recipe last fall with spelt flour, but wanted to make it 100% gluten-free to accommodate those with sensitivities. You get a mix of warm, cinnamon baked apples topped with a walnut oat crumble- it truly doesn’t get better!
It’s one of those desserts that are perfect for a small gathering, or just a little something to keep in the fridge for that post-dinner sweet tooth.
I love prepping mine in a large pie dish, but making these into individual servings would be such a fun idea for a dinner party!
What you’ll need for this gluten-free apple crisp
- apples– my favorite kind are honeycrisp apples, but any variation of red apples work! I didn’t peel my apples, but you can if you want to!
- pure maple syrup to lightly sweeten the apples
- coconut oil as a dairy-free swap for butter
- cinnamon
- lemon juice
- tapioca flour to help thicken the apple mixture
- rolled oats
- oat flour– store-bought is my go to but homemade can work! just blend your rolled oats in a blender until fine like flour
- coconut sugar
- walnuts
and a pinch of salt!
It’ll last all week in the fridge, and can be warmed in the oven or microwave for a few minutes when ready to enjoy!
This one bowl walnut apple crisp is going to be a fall staple for you guys. Be sure to check out some other fall favorites, like my carrot cake oatmeal bars and gluten-free pumpkin bread!
Walnut Apple Crisp
Course: Dessert6
servings15
minutes40
minutes55
minutesNOTES:
I did not peel my apples, but peeling is up to you!
Oat flour can be swapped with spelt flour or regular flour if not gluten-free.
Ingredients
3 large apples, sliced or chopped
1/4 cup maple syrup
2 tbsp coconut oil
1 tbsp tapioca flour, or sub cornstarch or arrowroot
1 tbsp lemon juice
1 tsp cinnamon
- Crumble
1/2 cup rolled oats
1/2 cup oat flour
1/3 cup coconut sugar
1/3 cup softened coconut oil
1/4 cup chopped walnuts
1 tsp cinnamon
Pinch of salt
Directions
- Preheat your oven to 350 F
- Toss your apples in a bowl with the maple syrup, coconut oil, and lemon juice.
- Add in the tapioca flour and cinnamon and mix well. Pour the mixture into a greased 9″ pie dish or baking dish.
- Mix together the crumble ingredients in a bowl. Fork together until the mixture becomes a sticky crumble.
- Crumble over the apple filling. Bake for 35-40 minutes, until the top starts to brown.
- Serve warm with vanilla ice cream!
- Leftovers can be refrigerated for up to 1 week.
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
Added 2 cups of frozen rhubarb. Absolutely delicious! No need for extra sugar as the apples provide that!!
Sounds delicious!!
Hi, can this recipe be made and then frozen for later use ?
Hey Miryam, I believe that would work as long as its heated before serving!
I made this for Thanksgiving and it was a hit! I cooked it for the allotted time, but my apples were a bit crunchy, so I’d recommend cooking it for 10ish extra minutes! (Maybe it was the apples I used– I used envy for this recipe)
I also used oat flour instead of tapioca and it tasted great!
Hey Cal, I’m so happy to hear it was a hit! Good to note about the extra baking time. It’ll always vary depending on how thin or small the apples are chopped or sliced 🙂
Made this for Thanksgiving and served with dairy-free vanilla ice cream. It was a big hit with everyone! An awesome tasting dessert, did not miss all the extra sugar in normal desserts.. and SOOO easy to make!
This was amazing! I also left out the walnuts. I topped mine with some dairy free ice cream. . .YUM
Love the addition of ice cream!
This is so good! Can’t believe what the tapioca does to the apples! Do not skip that step! I had to skip the walnuts because of kids allergies but it’s still delicious
I’m so happy you enjoyed it, Miryam!
Soooo delicious and so easy to make. Is it important to store this in the refrigerator? Or can I leave it covered on the counter?
Since the apples are perishable, I would highly recommend refrigeration. I haven’t tested it on the counter, but wouldn’t keep it past 5 days if you try that!
I just wanted to update that this worked out amazing . When I took it out of the freezer I let it sit out for a few hours then baked uncovered . It was amazing as usual!