This nutty apple crisp has a fun citrus twist! It is fast, easy to make and very nutritious. If you love a topping-heavy crisp, this will be your dream come true. Make it a special treat by serving it in some dainty dishes, like the cute teacups we used.

It’s Fast

You’re often racing the clock when pulling apple crisp together, trying to beat the browning of the apples. Yet… isn’t peeling them precisely what adds time? Solution: don’t peel the apples!

If I’m honest, the first time I had unpeeled apples in a crisp I thought my friend was being kind of lazy. Who doesn’t peel the apples? BUT, by the end of the bowl I was in a new world. I simply loved the texture difference of a soft apple with the peel! It reminded me of one of my favourite desserts as a kid – baked apples. Yum.

It’s Nutty

Many people are surprised at the variety of flavour and textures when they munch on this crisp. The recipe calls for almonds, walnuts and pecans, although no is going to hold you to those three. If you have an allergy to nuts, try swapping them out with sunflower and pumpkin seeds. There will still be added protein and nutritional value to whatever nuts and seeds you have on hand.

It’s Nutritious

We’ve all heard the saying “an apple a day keeps the doctor away.” Most of us have also heard that the bulk of nutrients are in the peel. But are they?

Flavonoids are a type of antioxidant, and apples contain them in the peel. Higher levels are generally found in darker, redder and bluer coloured ones. Quercetin is a type of flavonoid found in apples and is beneficial in reducing inflammation as well as strengthening the immune system. You can read a study on it here.

Apples contain bioactive phytochemicals, which is simply a fancy term that means there are elements in them that can help you be healthier. You don’t need them to stay alive, but don’t we all wish both quantity AND quality of life? Moral is, eat apples.

Apples are a source vitamin C, potassium and dietary fibre.

Alyssa

Apple Crisp

A nutty apple crisp with a lemon-zesty twist!

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Crisp Topping

• 1 fresh lemon zest only
• 5 cups old fashioned organic rolled oats
• ⅔ cup chopped pecans
• ⅔ cup chopped almonds
• ⅔ cup chopped walnuts
• 2 tbsp + 1/2 tsp ground cinnamon
• ½ tsp nutmeg
• ⅛ tsp clove
• ½ tsp Himalayan sea salt
• ⅔ cup coconut oil melted
• 1 cup maple syrup

Apple Layer

• 8 organic apples 2-3 varieties
• 1½ tsp ground cinnamon
• 1 tbsp maple syrup
• 1 fresh lemon juice (lime works too)

Optional

• 1-2 tbsp tapioca or arrowroot starch

Equipment

• Oven

Method

 

1. Preheat oven to 350°F
2. In a large bowl, add and mix the dry ingredients for the topping, including lemon zest.
3. Mix the oil in next until it has evenly coated everything. This is an important step as areas without oil will have a tendency to burn.
4. Pour in the maple syrup. Note: if I am making this for my father-in-law (God bless him) I will add an extra 1/2 cup of maple syrup to satisfy his sweet palate preferences.
5. Cut and core the apples into large chunks. The larger the chunks, the longer baking will take. I often cut different sized chunks for various textures within the crisp. The peel is packed with fiber and flavonoids, so why not keep it along with all those nutrients? This is a big time-saver when making a crisp, too. Read below for health information on apples.
6. Add the lemon juice, maple syrup and cinnamon.
7. Cover a 9X13 pan in parchment paper, spread the apple mix along the base and cover evenly with the crisp topping.
8. Bake for 50-60 minutes. When entertaining, I bake mine during dinner and it’s usually finished and hot at just the perfect time. Serve as is, or with a healthy ice cream.

Bon appétit!

Read more about apple nutrition in these articles:

Apples and flavonoids