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I originally made this recipe last fall with spelt flour, but wanted to make it 100% gluten-free to accommodate those with sensitivities.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
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.
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 🙂