Go Back
–+ servings
Ebonie Garnica

Full GAPS Honey Walnut Apple Crisp

Chopped apples bake under a honey walnut topping with cinnamon, ginger, nutmeg and cloves. Use fully prepared crispy walnuts, then bake at 400°F until the apples are tender.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 1 batch
Course: Dessert, Full GAPS
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 cups apples chopped; measure after chopping
  • 2 1/2 teaspoons ground cinnamon single pure spice
  • 1/4 teaspoon ground ginger single pure spice
  • 1/8 teaspoon ground nutmeg single pure spice
  • 1/8 teaspoon ground cloves single pure spice
  • 1/4 teaspoon sea salt
  • 4 tablespoons raw honey for the apples
  • 1/4 cup coconut oil solid for the topping; use a little additional coconut oil to grease the dish
  • 1 cup salt-soaked crispy walnuts fully prepared, dry and cool; chop finely before measuring
  • 2 tablespoons raw honey for the walnut topping

Equipment

  • 9-by-13-inch glass or ceramic baking dish, or cast-iron skillet
  • Le Creuset Heritage 4-quart rectangular dish, Artichaut (close-fit stoneware option)
  • Chef's knife and cutting board
  • Large mixing bowl
  • Small bowl and whisk
  • Measuring cups and spoons

Method
 

  1. Have 1 cup of the linked salt-soaked crispy walnuts fully prepared, dry and cool. Chop them finely and measure after chopping.
  2. Heat the oven to 400°F. Lightly grease a 9-by-13-inch glass or ceramic baking dish, or a cast-iron skillet, with a little extra coconut oil. Measure the full 1/4 cup separately for the topping. Chop the apples and spread them in an even layer.
  3. Whisk the cinnamon, ginger, nutmeg, cloves and sea salt together in a small bowl. Sprinkle the spices across the apples and turn until spread through the fruit.
  4. Drizzle 4 tablespoons of raw honey over the apples and turn again. The fruit should look lightly glossy, with no dry spice patches.
  5. In the same small bowl, cut the solid coconut oil into the finely chopped walnuts until no large visible chunks of oil remain. Stir in the remaining 2 tablespoons of honey. The topping should clump when pressed but still break apart into small pieces.
  6. Scatter the walnut topping across the apples. Bake for 30 to 35 minutes. Check a large apple piece with a small knife; it should be tender through the center and the topping should look set. If the walnuts are getting too dark while the apples remain firm, cover loosely with foil for the final 10 minutes.
  7. Let the crisp rest until the edge bubbling slows, then serve warm as an occasional Full GAPS snack between meals. Cover and refrigerate leftovers after they cool.

Notes

One complete crisp per batch. The 20-minute preparation and 35-minute cook time are estimates once the prepared walnuts are ready. Walnut soaking and drying are a separate make-ahead recipe and are not included in the 55-minute total.
GAPS placement: Full GAPS, as an occasional snack between meals after apples, honey, and properly prepared walnuts are part of the current progression. Not an Intro recipe.
Use fully prepared, dry and cool salt-soaked walnuts. The 6 to 8 cup apple range is measured after chopping. Honey is split: 4 tablespoons for apples and 2 tablespoons for topping.
Cover and refrigerate leftovers after cooling. Walnuts soften after chilling.

Tried this recipe?

Let us know how it was!