Warm Apple Crisp


Apple crisp is an all-time favorite dessert that is simple enough to be enjoyed year-round. Feel free to adapt this recipe with seasonal fruits. Peaches, cherries, or fresh berries are great in the summer or swap the apples with pears in the fall and winter.

Makes 12 servings


7 cups chopped apples (approximately 6 large apples)
¼ cup pure maple syrup
2 tablespoons lemon juice
2 tablespoons arrowroot starch or organic cornstarch
1 teaspoon ground cinnamon

1¾ cups certified gluten-free rolled oats
¾ cup almond flour
¾ cup chopped walnuts, pecans, or hazelnuts
⅓ cup pure maple syrup
¼ cup melted coconut oil or ghee
1 teaspoon ground cinnamon
½ teaspoon sea salt


  1. Preheat oven to 350°F.

  2. To make the filling, place chopped apples in a 9x13 baking dish. Pour the maple syrup, lemon juice, arrowroot starch or cornstarch, and cinnamon over the apples and toss gently until thoroughly coated. Spread the apples evenly in the dish.

  3. To make the topping, combine oats, almond flour, nuts, maple syrup, coconut oil or ghee, cinnamon, and salt together in a small bowl.

  4. Spoon the topping mixture evenly over the apples. Cover and bake for 40-45 minutes. Uncover and bake for an additional 10-15 minutes to make the topping crisp.

  5. Let apple crisp rest for 5-10 minutes before serving.

Cook’s notes: When in season, substitute 7 cups of chopped peaches, cherries, or berries for the apples. Reduce baking time to 30 minutes covered, 10 minutes uncovered.

The Essential Thyroid Cookbook.png

Vegan adaptation: Use coconut oil in place of ghee.

Nutrients: B 2 , B 6 E, Ca, Cu, Fe, Mg, Mn, Zn

Recipes shared with permission from The Essential Thyroid Cookbook by Lisa Markley and Jill Grunewald, published by Blue Wheel Press™. Recipes ©2017 by Lisa Markley, MS, RDN. www.thyroidcookbook.com.

recipes, snacksAndrea Woolvegan