Everyone loves apple crisp, am I right? What’s not to love? Apples, cinnamon, all the delicious fall flavors. Yum!

It took a few tries, but I think I’ve finally found the right mixture for the crisp topping. The great thing is that it’s totally customizable. If you’re gluten-free then you can easily follow my recipe. If you’re not gluten-free, you can also follow my recipe and just customize it for your preferences.

Jenny’s Apple Crisp 🍎


  • 6-8 apples: cored, peeled, and thinly sliced
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg (optional)
  • 1 TB. maple syrup, coconut sugar, or organic cane sugar

Crisp Topping:

  • 3/4 cup flour of choice: almond or cassava for GF; all-purpose for non-GF
  • 1/4 cup GF oatmeal (can omit if grain free)
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup pecans or walnuts
  • 1/4 cup coconut oil, butter or ghee
  • 2 tsp. cinnamon
  • 1 tsp. vanilla
  • 1/4 tsp. nutmeg (optional)
  • additional spices all optional: ginger, allspice
  • 1/8 tsp. salt
  • 2 TB. ghee or butter, cut into small cubes, for topping before baking


  1. Preheat oven to 375º. 
  2. Grease an 8 x 8 glass dish with butter, ghee, or coconut oil.
  3. In a large bowl, add sliced apples, cinnamon and maple syrup and gently stir. Once combined, add apple  mixture to the baking dish.
  4. In a food processor, add all of the topping ingredients. Pulse until combined.
  5. Spread evenly over apples.
  6. Sprinkle cubed butter over topping for an added buttery bonus. 😉
  7. Bake for 45-50 minutes until the topping is golden andante apples are bubbly.
  8. Serve warm with vanilla ice cream, and enjoy!

Recipe Notes:

  • I’ve used all types of apples for this recipe: Granny Smith, Macintosh, Gala, Fuji, Macoun; Choose the ones you and your family like. I personally like using at least 2 different varieties.
  • This recipe could easily be made in a 9 x 13 pan. You would simply need to use more apples, and slightly more flour, nuts and seasonings. Adjust to your liking.


apple crisp recipe

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