In my mind, autumn smells of apples and cinnamon.  It naturally invokes a sense of nostalgia as the leaves change and nature prepares to sleep. This simple apple crisp recipe will fill your home with the familiar warmth and sweetness of grandma’s house on a chilly October evening. Easily modified to be gluten or dairy free, everyone can enjoy.  So, light a fire in the fireplace, put on your favorite music, and let’s get to baking!



For Filling:

5 cups apples, peeled and chopped (I like to use sweet Gala with one or two Granny Smith mixed in to add a little tangy bite)

½ cup Harwood Gold Vanilla Infused Maple Syrup

1 ½ tablespoons cinnamon

1 tablespoon cornstarch


For Crumble Topping:

⅔ cup quick cooking oats

⅔ cup all purpose flour (gluten free can be used, if needed)

½ cup maple sugar

1 teaspoon cinnamon

½ cup cold unsalted butter, diced (substitute coconut oil for a dairy free option)

⅓ cup chopped pecans



1. Preheat oven to 375°.

2. Combine apples, maple syrup, 1½ T cinnamon, and cornstarch in a large bowl and mix well. Pour into a 9-inch round baking dish.

3. In another bowl, stir together oats, flour, maple sugar, and 1 teaspoon cinnamon. Add in cold butter or coconut oil in solid form. With a fork or clean hands, combine until small crumbles form. Add pecans last and mix lightly.

4. Sprinkle the oats mixture evenly over apples.

5. Bake for 45-50 minutes until golden brown.

6. Enjoy warm with vanilla ice cream or a drizzle of your favorite caramel sauce!


Apple Crisp served, with hot chocolate and vanilla ice cream


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Rachel Hughes
Favorite aunt to her niece and nephew, and sole provider to a beta fish named Leonardo da Fishy, Rachel is a kind and caring soul! An avid chef who is not afraid to stray from the recipe card, she's passionate about creating a healthy diet and providing delicious vegan, vegetarian, and gluten-free options for recipes.
Tags: Recipes