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–+ servings
Ebonie Garnica

Full GAPS Spiced Apple Crisp with Walnut Pecan Topping

Six apples bake under a cinnamon-spiced walnut-pecan topping made with dry fermented almond meal and raw honey. Soak the nuts for 7 to 12 hours before mixing.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Nut Soak (7–12 hours) 7 hours
Total Time 8 hours 5 minutes
Servings: 1 batch
Course: Dessert, Full GAPS
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup walnuts chopped before soaking
  • 1/2 cup pecans chopped before soaking
  • 1 teaspoon sea salt for soaking the walnuts and pecans
  • 6 whole apples peeled and chopped into bite-size pieces
  • 1 tablespoon dry fermented almond meal for the apples; prepare the linked recipe ahead
  • 1 tablespoon ground cinnamon single pure spice
  • 1/2 teaspoon ground nutmeg single pure spice
  • 1/4 teaspoon ground ginger single pure spice
  • 1/4 teaspoon ground cloves single pure spice
  • 1/4 teaspoon sea salt for the topping
  • 1/4 cup coconut oil softened, not melted
  • 3/4 cup dry fermented almond meal prepare the linked recipe ahead
  • 2 tablespoons raw honey for the topping

Equipment

  • Glass, ceramic, or stainless bowl for soaking
  • Colander to drain and rinse the soaked nuts
  • Knife and cutting board
  • Large mixing bowl
  • Measuring cups and spoons
  • Shallow glass or ceramic baking dish or pie plate

Method
 

  1. Put the chopped walnuts and pecans in a glass, ceramic, or stainless bowl with 1 teaspoon sea salt. Cover with warm filtered water and soak for 7 to 12 hours. The water should feel warm, not hot.
  2. Drain and rinse the soaked nuts. Leave them in a colander until water is no longer dripping.
  3. Heat the oven to 375°F. Peel and chop 6 apples into bite-size pieces. Keep the pieces close in size so they soften at about the same pace.
  4. Toss the apples with 1 tablespoon dry fermented almond meal, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves. Turn until the spice is spread evenly, with no dry clumps at the bottom of the bowl.
  5. Spread the apples in an even layer in a shallow glass or ceramic baking dish or pie plate.
  6. In a bowl, combine the drained walnuts and pecans, 1/4 teaspoon sea salt, 1/4 cup softened coconut oil, 3/4 cup dry fermented almond meal, and 2 tablespoons raw honey. Knead until evenly combined and the mixture holds together when pressed. The chopped nuts should remain visible.
  7. Drop the topping in small pieces over the apples and spread it across the surface without pressing it into a solid layer.
  8. Bake for 45 minutes. Check a large apple piece with a small knife. It should be tender without a hard center, and the topping should look set. If the apple is still firm, return the dish to the oven and check again after a few minutes.
  9. Let the crisp settle until it is no longer bubbling hard at the edges. Serve warm as an occasional Full GAPS snack between meals. Cover leftovers and refrigerate.

Notes

One complete crisp per batch. Prep time is about 20 minutes and baking time is 45 minutes. The displayed total uses the shortest 7-hour nut soak; allow up to 12 hours. The separate fermented almond meal recipe requires its own make-ahead preparation and is not included in the time.
GAPS placement: Full GAPS, as an occasional snack between meals after the ingredients are introduced. Not an Intro recipe. Use dry fermented almond meal, not unfermented commercial almond flour.
The two salt amounts are separate: 1 teaspoon for soaking the walnuts and pecans, and 1/4 teaspoon in the topping. The soaking water is drained and rinsed away.
Cover and refrigerate leftovers. The topping softens after chilling.

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