Maple Walnut Apple Crisp

Warm, buttery, and loaded with cozy fall flavors, this Maple Walnut Apple Crisp is everything you could want in an autumn dessert. Tender cinnamon-spiced apples are tossed with pure maple syrup and baked beneath a golden, buttery oat topping packed with crunchy walnuts. It’s simple, comforting, and makes your kitchen smell absolutely incredible.

Made with a combination of McIntosh and Gala apples, this crisp has the perfect balance of soft, juicy apples and a slightly textured filling. The maple syrup adds a rich sweetness that pairs beautifully with the toasted walnuts and warm spices. Serve it warm with a generous scoop of vanilla ice cream, and you’ve got a dessert that’s pretty hard to beat.

Why You’ll Love This Maple Walnut Apple Crisp

Naturally cozy flavors: Pure maple syrup, cinnamon, nutmeg, and allspice bring all the best fall flavors together.

The perfect texture: Tender, juicy apples meet a buttery, crunchy oat and walnut topping.

Easy to make: No pie crust, no complicated steps, and minimal prep work.

Perfect for gatherings: A wonderful dessert for Thanksgiving, fall get-togethers, or a cozy night at home.

Delicious with ice cream: Especially when the crisp is still warm!

Ingredients You’ll Need

For the Apple Filling

McIntosh apples

Gala apples

Pure maple syrup

Light brown sugar

Cornstarch

Fresh lemon juice

Vanilla extract

Ground cinnamon

Ground nutmeg

Ground allspice

Fine salt

For the Maple Walnut Crisp Topping

Old-fashioned rolled oats

All-purpose flour

Walnuts

Light brown sugar

Pure maple syrup

Vanilla extract

Ground cinnamon

Fine salt

Cold unsalted butter

Optional for Serving

Flaky sea salt

Vanilla ice cream

Tips for the Best Apple Crisp

Use a combination of apples. McIntosh apples soften beautifully as they bake, while Gala apples hold their shape a little better. Using both gives the filling a wonderful texture.

Keep your butter cold. Cold butter is essential for creating those delicious, crumbly pieces in the topping. Use a pastry cutter to work it into the dry ingredients without overmixing.

Don’t pack down the topping. Sprinkle the crisp topping loosely over the apples so it bakes into a golden, crumbly layer.

Watch for bubbling edges. The filling should be bubbling around the edges when the crisp is ready. This helps ensure the cornstarch has thickened the apple juices.

Let it rest before serving. Allowing the crisp to cool for 15–20 minutes helps the filling set slightly without losing that delicious warmth.

FAQS

Can I use different apples?

Absolutely! Honeycrisp, Granny Smith, and Pink Lady apples are all great alternatives. Just keep in mind that different varieties will affect the sweetness and texture of the filling.

Can I make this apple crisp ahead of time?

Yes! You can prepare the topping in advance and refrigerate it separately from the apple filling. Assemble and bake when you’re ready to serve.

Can I leave out the walnuts?

Of course! You can omit the walnuts if you prefer a classic oat crisp topping.

Can I use quick oats instead of old-fashioned oats?

Old-fashioned rolled oats are recommended because they provide a heartier, more textured topping. Quick oats tend to create a softer crumble.

How to Store and Reheat

Refrigerator: Store leftover apple crisp in an airtight container or tightly cover the baking dish. Refrigerate for up to 4 days.

Freezer: Once completely cooled, transfer the crisp to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm individual portions in the microwave or reheat the crisp in a 350°F oven until heated through. The oven is best for bringing back some of that delicious crunch!

Shop My Favorite Baking Tools

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Digital Kitchen Scale – My favorite way to measure ingredients accurately for consistent baking results every time.

Mixing Bowls – Perfect for tossing the sliced apples with the maple syrup and spices and preparing the buttery crisp topping.

Pastry Cutter – An essential tool for cutting cold butter into the topping mixture to create those perfectly crumbly, buttery pieces.

Kitchen Knife – A sharp kitchen knife makes peeling, coring, and slicing the fresh apples quick and easy.

8-Inch Round Cake Pan – The pan I used to bake this apple crisp! Perfect for creating a thick layer of tender apples topped with golden, buttery maple walnut crumble.

Maple Walnut Apple Crisp Recipe

Prep Time: 20 minutes | Cook Time: 40–45 minutes | Cooling Time: 15–20 minutes

Ingredients

Apple Filling

• 6 apples (3 McIntosh and 3 Gala; approximately 850–900 g prepared, peeled, cored, and sliced)
• ⅓ cup (105 g) pure maple syrup
• 2 tablespoons (24 g) light brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground allspice
• ½ teaspoon fine salt

Maple Walnut Crisp Topping

• 1 cup (90 g) old-fashioned rolled oats
• 1 cup all-purpose flour
• ½ cup (55–60 g) walnuts, roughly chopped
• ½ cup (100 g) packed light brown sugar
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon fine salt
• ½ cup (113 g) cold unsalted butter, cut into small cubes

Optional for Serving

• Flaky sea salt
• Vanilla ice cream

Instructions

1. Preheat the oven to 375°F. Lightly grease an 8-inch round cake pan with sides deep enough to hold the filling and topping.
2. Peel, core, and slice the McIntosh and Gala apples. Slice the McIntosh slightly thicker since they soften more quickly during baking.
3. In a large mixing bowl, combine the sliced apples, maple syrup, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, allspice, and salt. Toss until evenly coated.
4. Transfer the apple mixture, including any juices, into the prepared pan and spread evenly.
5. In a separate bowl, combine the rolled oats, flour, chopped walnuts, brown sugar, maple syrup, vanilla extract, cinnamon, and salt.
6. Add the cold cubed butter. Using a pastry cutter, work the butter into the mixture until coarse crumbs form, leaving a few larger buttery pieces.
7. Sprinkle the topping evenly over the apples without pressing it down.
8. Bake at 375°F for 10 minutes.
9. Reduce the oven temperature to 350°F and continue baking for 30–35 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges.
10. Remove from the oven and let cool for 15–20 minutes to allow the filling to thicken.
11. Finish with a sprinkle of flaky sea salt, if desired, and serve warm with vanilla ice cream.