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Seed Butter Apple Crisp - A Cozy, Nut-Free Twist on a Classic

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Apples (6 medium, about 2 pounds) – a mix of tart and sweet like Granny Smith and Honeycrisp
  • Seed butter (1/3 cup) – sunflower seed butter or tahini; pumpkin seed butter also works
  • Rolled oats (1 1/2 cups) – old-fashioned, not instant
  • All-purpose flour (1/2 cup) – or a 1:1 gluten-free blend
  • Pepitas (pumpkin seeds) (1/3 cup) – or sunflower seeds
  • Brown sugar (1/2 cup packed) – divided between topping and filling
  • Maple syrup (2–3 tablespoons) – for the filling
  • Unsalted butter or coconut oil (6 tablespoons) – melted, for the topping
  • Cinnamon (2 teaspoons)
  • Ground ginger or nutmeg (1/2 teaspoon)
  • Vanilla extract (1 teaspoon)
  • Lemon (1 medium) – zest and 2 tablespoons juice
  • Cornstarch (1 1/2 tablespoons)
  • Fine sea salt (1/2 teaspoon)
  • Optional toppings: vanilla ice cream, whipped cream, or Greek yogurt

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish or similar size.
  2. Peel, core, and slice the apples into 1/4-inch thick wedges. Aim for uniform thickness so they cook evenly.
  3. In a large bowl, whisk together the seed butter, maple syrup, lemon juice, vanilla, and 1/4 teaspoon salt until smooth. If your seed butter is stiff, warm it slightly to loosen.
  4. Add the sliced apples to the bowl. Sprinkle over 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger or nutmeg, lemon zest, and cornstarch. Toss until the apples are evenly coated and glossy.
  5. Transfer the apple mixture to the baking dish, spreading it into an even layer. Scrape any remaining sauce from the bowl over the apples.
  6. Make the topping: In a separate bowl, mix oats, flour, remaining 1/4 cup brown sugar, pepitas, remaining 1 teaspoon cinnamon, and 1/4 teaspoon salt. Stir in the melted butter or coconut oil until the mixture forms clumps.
  7. Sprinkle the topping evenly over the apples, gently pressing to help it adhere. Don’t pack it tight—loose crumbles get crispier.
  8. Bake for 35–45 minutes, until the topping is golden and the filling is bubbling around the edges. If the top browns too fast, tent loosely with foil for the final 10 minutes.
  9. Let the crisp rest for 10–15 minutes before serving. This helps the juices thicken and the flavors settle.
  10. Serve warm with ice cream, whipped cream, or Greek yogurt. Enjoy the contrast of creamy, crunchy, and tender textures.