Go Back
+ servings

Apple-Walnut Crisp


  • Oat-Nut Topping
  • 1 cup walnut halves
  • ¾ cup rolled oats
  • cup spelt flour (or oat flour as a gluten-free option)
  • ½ cup natural sugar
  • ¼ tsp fine-grain salt
  • 6 Tbsp maple syrup
  • 2 Tbsp water
  • 1 tsp cinnamon, for dusting
  • 1 tsp natural sugar, for dusting

  • Filling
  • 3 pounds apples
  • ½ cup dried cherries, halved
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • 2 Tbsp maple syrup
  • 2 Tbsp natural sugar
  • 1 tsp lemon juice (fresh is best)
  • ½ tsp lemon zest
  • pinch of fine-grain sea salt
  • ¼ cup apple juice (or apple cider)


  • Oat-Nut Topping
  • Preheat the oven to 350° F
  • Place the walnuts on a baking sheet and toast for 5-10 minutes, or until fragrant.
  • Allow to cool and chop into small (~ ¼ inch) pieces
  • Increase the oven temp to 400° F
  • In a medium bowl, add the rolled oats, flour, sugar, walnuts, and salt. Drizzle in the oil, stirring lightly with a wooden spoon
  • Drizzle in the water and toss. (The topping should be crumbly). Set aside
  • Mix the cinnamon and sugar in a small bowl.
  • Set aside

  • Filling
  • Peel and core the apples
  • Slice the apples into ¼" slices and cut each slice into thirds.
  • In a large bowl, toss all the filling ingredients together
  • Pour into an 8 x 8" baking dish (or the equivalent)

  • Assemble
  • Sprinkle the reserved oat-nut topping evenly over the apples, making sure they're completely covered.
  • Sprinkle the cinnamon-sugar over the top
  • Bake for 15 min at 400° F. then reduce the heat to 350° and bake an additional 15 to 20 minutes, or until the topping has cooked and a toothpick inserted into the apples indicates they're cooked through
  • (Note: If the topping is browned before the apples are completely tender, cover with a piece of aluminum foil to finish baking)
  • Remove the crisp from the oven and let it cool