Healthy, Wholesome, Autumn Apple Crisp

With the days getting shorter and the temperatures dropping, it’s only natural to crave a warm, comforting treat. Our Wholesome Autumn Apple Crisp is just that – hot and sweet with the right amount of warming spice for a chilly evening. As a bonus it’s fibre-filled, gluten-free, and easy to throw together on short notice. 


For the apple filling:

6 granny smith apples – peeled, cored and chopped

1 tablespoon honey

3 tablespoons water

2 teaspoons cinnamon

For the topping:

1 cup quinoa flakes

1/2 cup almond flour or almond meal

1/2 cup chopped almonds, walnuts, or pecans

1 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup melted coconut oil, melted butter or oil of your choice

1/4 cup honey


  • Preheat the oven to 180 degrees. 
  • Peel apples and dice into cubes of approximately equal size.
  • In a large bowl, toss the apples with honey, water, and cinnamon. Pour apples into a 9×9 or 8×8 inch baking dish or standard round pie dish
  • In the same (now empty) bowl, add oats, almond flour, nuts, cinnamon, salt, coconut oil or butter, and honey. Stir crumble topping together and distribute evenly on apples. (It’s probably easiest just to use your hands)
  • Bake at 180 degrees for 40 to 45 minutes until apples are soft, covering pan loosely with aluminum foil halfway through to prevent over-browning. 

Serve warm with ice cream, whipped cream or crème-fraȋche!

Make it your own:

Replace one of the apples with ¾ cup of frozen berries. Any will do!

Instead of chopped nuts, throw in ½ cup of shredded coconut.

If you don’t fancy almond meal, it can be replaced with buckwheat flour, coconut flour or even standard wholemeal (no longer gluten-free)