Forget changing leaves and cooler temps. You want to know the real telltale sign that fall is here? Apple crisp! This version is an easy, no-muss, no-fuss dessert that’s always a crowd-pleaser. Use a mixture of apple varieties for maximum flavor — we used Cortland, Empire, and Honeycrisp.


For filling:

  • 6 medium apples, peeled, cored, and diced
  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon

For topping:

  • 1/2 cup almond flour
  • 1/2 cup gluten-free oats
  • 1/4 cup pecans, chopped
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup honey
  • 3 tablespoons unsalted butter


  1. Preheat oven to 375°F (190°C).
  2. To make filling, combine apples, honey, lemon juice, and cinnamon in a medium bowl. Stir together until apples are evenly coated.
  3. To make topping, whisk together almond flour, oats, pecans, cinnamon, and salt in a separate bowl. Use a fork or your fingers to mix in honey and butter until topping has a crumbly consistency.
  4. Arrange apples in a 9-inch pie dish or baking dish. Cover with topping.
  5. Bake for 30 to 35 minutes, or until top is golden brown. Remove from oven and let cool for 5 to 10 minutes. Apple crisp is best served immediately. Store leftovers covered in refrigerator for up to 4 days.