Autumn Apple Crisp


It’s finally starting to feel like Autumn here in Nashville, and I’ve been rolling out a ton of my favorite Fall recipes. (Like my mom’s no-bake, double layer pumpkin pie and the fall old fashioned!) Autumn is my absolute favorite season - the excitement and energy in the air, and the promise of new beginnings… and, of course, all the fall spices and pumpkin everything. 

The topping for this crisp comes straight from Shauna Niequist’s Blueberry Crisp recipe in her book Bread and Wine. Ya’ll - it’s KILLER. All you have to do is sub my filling with straight blueberries and you have the juiciest, most flavorful crisp ever. But that’s not why we’re here right now. We’re here because it’s now the middle of October and we want all the Fall recipes we can get our hands on. 

I started making this crisp last year around this time - blueberries were scarce (not to mention REAL expensive), so I was forced to experiment with ingredients I had access to. Enter the Autumn Apple Crisp. I LOVE this recipe. It’s flourless, dairy free, and really easy to make. It’s also great for meal prepping breakfasts for the week! 



4 gala apples 

1/4 of a lemon (juiced) 

1 tbs ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground ginger

drizzle of maple syrup


1 cup old fashioned oats

1/2 cup almond meal

1/2 cup raw, unsalted pecans (chopped)

1/4 cup maple syrup

1/4 cup olive oil 

1/2 tsp. salt


Preheat your oven to 350 degrees F. 

Combine all the topping ingredients into a bowl and stir. Set this bowl aside to prepare the crisp filling.

Chop the apples into thick pieces, leaving the skin on. (For a more tart + refreshing flavor, granny smith apples are a great alternative!) Place in a separate bowl, and squeeze the lemon wedge over the apples and stir. Then add the spices and a generous drizzle of maple syrup over the chopped apples and stir well, making sure they’re all evenly coated. 

Place the apple filling into an oven safe dish. Spread the crisp topping evenly over the apple filling. 

Pop the crisp into the oven and let it bake for 30-35 minutes. Once it’s done baking, take out the crisp and let it cool for a few minutes. Serve with coffee for breakfast or brunch, or even as a dessert! Eat right away, or cover and place in the fridge for an easy, on-the-go breakfast option! We like to put ours in individual mason jars that we can heat quickly and take with us to eat on our way to photo shoots, etc.!