Almond Pulp Apple Crisp

Almond Pulp Apple Crisp

Growing up a common winter treat was cooked apples. My mother would add a touch a brown sugar, lemon juice and cinnamon and I would watch the apples bubble in the oven and waited for the timer to go off. A scoop of vanilla ice cream and I would gobble it all up with delight.

Fast forward, many years later, it is still a very cherished dessert, but now with a different approach. Fruit crisps in general have become one of my favourite ways to use up old fruit that would otherwise go bad. The added texture of the flour/oat mixture is a lovely combination with the baked fruit.

Adding Nut Pulp

If you tend to make your own nut milk, you will end up with nut pulp. A great way to avoid wasting food is to utilize the pulp in different baked goods. In our home, we enjoy making our own almond milk and rather than composting the pulp, an easy and quick way to use it is in a fruit crisp. The pulp can stay refrigerated for the week, so don’t think it has to be done right away. The pulp adds a lovely nutty flavour to the top without taking away from the delicious cooked fruit.

No Almond Pulp? No worries…

I don’t always make this dessert with nut pulp, so it is easily adaptable. Add an extra 1/2 cup of flour and 1/2 cup of rolled oats to substitute the 1 cup of almond pulp, as well as an extra 2 tbsp of coconut oil and you’ve got a great treat!

My favourite way to enjoy it is with a scoop of vanilla ice cream or Greek yogurt and a drizzle of local honey.

Almond Pulp Apple Crisp

A favourite fall classic dessert, with a food waste twist.
Course Dessert
Keyword almond pulp, apple, apple crisp, dessert, food waste, fruit crisp, plant based, vegan
Servings 4


  • 6 medium apples
  • 1 cup almond pulp
  • 1 cup spelt flour
  • 1 cup rolled oats
  • 1/2 cup cold-pressed coconut oil
  • 1/2 cup coconut sugar
  • 1 tbsp ceylon cinnamon
  • 2 tbsp lemon juice


  • Preheat oven to 375 degrees
  • Peel apples and slice thinly (try and keep them uniform in thickness)
  • Lay the apples into the baking dish and sprinkle lemon juice, 1/4 of the sugar and 1/2 the cinnamon.
  • In a small bowl, combine almond pulp, spelt flour and the remaining sugar and cinnamon.
  • Add the coconut oil and combine until it resembles a course meal.
  • Layer the flour mixture evenly over the apples
  • Bake in the oven for about 30 minutes
Antonietta Ferretti
Antonietta Ferretti

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