Easy Cinnamon Apple Crisp with Oats and Pecans
A warm, comforting apple crisp featuring tender spiced apples topped with a crunchy mixture of oats, pecans, and almond flour. Sweetened naturally with coconut sugar and maple syrup, this dessert delivers classic fall flavors with a satisfying contrast between the soft fruit filling and crispy topping. Perfect for family gatherings or cozy weeknight treats, it's simple enough for beginners but impressive enough for special occasions.
Ingredients
- 3 medium apples, peeled and thinly sliced
- 2 tablespoons coconut sugar
- 1 tablespoon pure maple syrup
- 1 tablespoon blanched almond flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon pure vanilla extract
- 1 tablespoons water(optional)
- ¾ cup pecans, chopped
- ½ cup gluten free rolled oats
- ¼ cup blanched almond flour
- ½ teaspoon ground cinnamon
- 2 tablespoons pure maple syrup
Instructions
- 1
Preheat oven and grease an 8-inch square baking pan with coconut oil
- 2
Combine apples, coconut sugar, maple syrup, almond flour, cinnamon, nutmeg and vanilla extract in a large bowl
- 3
Stir and fold until apples are fully coated and sugar has dissolved
- 4
Add water if mixture needs more liquid at the bottom of the bowl
- 5
Pour mixture into prepared baking pan and smooth apples into an even layer
- 6
Combine pecans, oats, almond flour, cinnamon and maple syrup in a medium bowl
- 7
Stir with a fork until crumbles form
- 8
Spoon topping evenly over apples, keeping crumbles intact
- 9
Bake until top is deep golden brown and juices have thickened
- 10
Cool for 10-15 minutes before serving
Tips
Test doneness by lifting a corner to check if juices have thickened - they should coat the spoon rather than run freely.
Add 1-2 tablespoons water to the apple mixture if it seems dry; there should be liquid visible at the bottom of the bowl.
Keep topping crumbles intact when spooning over apples for the best texture contrast.
Good to Know
Cover and refrigerate for up to 3 days. Reheat in 350°F oven for 10-15 minutes.
Assemble crisp up to 1 day ahead and refrigerate unbaked. Add 5-10 minutes to baking time if baking from cold.
Serve warm, optionally topped with vanilla ice cream or whipped cream.
Common Mistakes
Don't skip the water if apple mixture looks dry - it prevents burning and helps create syrupy juices.
Avoid opening oven door frequently during baking as it can cause uneven browning.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use other types of apples?
Yes, firm apples like Granny Smith, Honeycrisp, or Braeburn work best as they hold their shape during baking and provide good tartness.
What if I don't have almond flour?
You can substitute with oat flour or omit entirely. The almond flour helps thicken juices but isn't essential for the recipe.
How long does this keep?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven.