Rest Day Recipe: Easy Apple Krisp


Easy Apple Krisp

Serving: 8-10


  • 1 cup old-fashioned oats (use certified gluten-free oats if making this recipe GF)
  • 1/2 cup almond meal*
  • 1/2 cup chopped pecans or walnuts
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup
  • 1/4 cup melted butter (or coconut oil, if making this recipe vegan)
  • 4 apples, cored and diced (about 5-6 cups)
  • 2 teaspoons freshly-squeezed lemon juice


  1. Preheat oven to 350 degrees F.
  2. Add oats, almond meal, nuts, 1/2 teaspoon cinnamon, and salt to a mixing bowl, and toss until combined.  Add maple syrup and melted butter (or coconut oil), then toss until combined.  Set aside.
  3. In a separate bowl, combine the apples, lemon juice and remaining 1 teaspoon cinnamon, and toss until combined.  Spread the apple mixture evenly into a greased 8x8-inch or 9x9-inch pan, then sprinkle the oat mixture evenly on top of the apples.
  1. Bake for 35-40 minutes, or until the topping is crisp and golden and the apples are soft and cooked through.  Serve immediately.  (I served mine with ice cream and a drizzle of caramel sauce.)
  1. Or let the apple crisp cool to room temperature, then cover and refrigerate for up to 3 days.

*If you can't find almond meal at the store, you can pulse almonds in a food processor until fine to make almond meal.  OR, you can substitute in white whole wheat flour (or all-purpose flour) in place of the almond meal.

*Recipe by