This apple nut crisp is autumn in a baking dish — warm, spiced apples under a golden, crunchy oat and nut topping that bakes up perfectly every single time. It’s the dessert you make when you want something comforting and homemade without the work of an apple pie, and honestly it’s just as satisfying. The nuts in the topping add a richness and crunch that a plain oat crisp can’t quite match. Serve it warm with a scoop of frozen yogurt and it’s one of those desserts that makes people very happy to be at your table.
- Swap: Use coconut oil in the topping instead of butter for a dairy-free version with a subtle tropical undertone.
- Make-ahead: Assemble unbaked and refrigerate for up to 8 hours; bake when ready and add 5 minutes if cold.
- Storage: Cover and refrigerate for up to 4 days; individual servings reheat beautifully in the microwave.
- Variation: Mix apple with pear for an apple-pear nut crisp with a softer, more delicate texture.
- Serving: Serve warm topped with a scoop of vanilla frozen yogurt or a dollop of plain Greek yogurt and a drizzle of caramel.
If you follow me on Instagram or Facebook then you may know I have embarked on the Whole 30 (google it if your unsure what it involves) or at least “my” Whole 30! It is recommended that you don’t make desserts or pancakes, but for me I decided that I was already way out of my comfort zone that if I could take whole 30 approved foods and get creative in the kitchen then that is exactly what I am going to do. 🙂 This nutty apple crisp is delicious and it is also weight watcher friendly.
Apple nut crisp
Ingredients
- 2 tsp cinnamon
- 2 Tbsp almond butter
- 5-6 apples of your choice, peeled and diced
- 1/4 cup chopped nuts, I used almonds, walnuts and pecans, option to use pumpkin seeds
- Coconut flakes
Instructions
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Preheat oven to 350F
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Grease a regular size loaf pan (for whole 30 approved I used coconut oil). Mix the cinnamon with your diced apples.
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Pour the apples into your loaf pan. Melt your almond butter in the microwave for approx. 35 seconds and then drizzle on top of your apples.
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Sprinkle your chopped nuts over the apples and then top with your coconut flakes.
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Bake in the oven for 20-25 minutes.
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There is 12-14 points in the whole dish, points will depend on servings, but will easily serve 4 at 3pp each
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*Please note, the pictures are from 2 different batches, one I chopped the nuts more and one I did’nt, plus I added pumpkin seeds..
How much is a serving?
I just divided it into 4 equal servings
Hi Kate,
Looks delish and I love so many of your recipes that I must give this a try. How many smart points per serving using the new ww system? Thanks and happy New Year!
Hi, the smart points are listed on post, 3SP, and I use about 2 Tablespoons of unsweetened coconut flakes
WAY TOO MUCH CINNAMON!!!! Yikes! Your picture looks nothing like what the apples look like coated with 2 teaspoons of cinnamon. We threw it away and will try again tomorrow. Also, is it necessary to use almond butter? I bought a jar of almond butter for $15.89 and I think peanut butter would be exactly the same. I had to bake it much longer than 20 minutes to get the apples soft, closer to 40.
Hi Marla, each to their own.. I love cinnamon so I did not find it too much… you can swap out the almond butter if you want.. I created this recipe when I did Whole 30 for a month so at the time I used almond butter, sorry it was your decision to spend the money on AB, it’s not cheap unfortunately.. please know I create these recipes as they are but people are always welcome to make substitutions