Maple Walnut Apple Crisp using the Omnia Oven
A flavour combination that just screams Fall comfort. Made using the Omnia Oven on a camp stove, but easily adapted for regular oven use as well.
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Is there a more iconic Fall flavour than apples and cinnamon?
I mean, maybe pumpkin pie, but I feel like the love for pumpkin spiced anything is highly debated. And honestly, I’m not the biggest fan myself (don’t hate, just being honest! hah). So definitely my go-to Fall dessert is apple pie or apple crisp. And adding in the sweet maple syrup and crunchy walnuts - seriously guys, SO GOOD.
I used my Omnia Oven to bake this apple crisp, but you can totally use your household oven if you just want to make this at home. I’ve included instructions for both below!
What is an Omnia?
The Omnia is a portable oven that uses heat from a camp stove or other heat source to bake foods much like a normal household oven would. If you can cook or bake it in a normal oven, you most likely can bake it in an Omnia!
Check out more about the Omnia on my first Omnia recipe post, Croissant Pizza Rolls using the Omnia Oven!
Did you know, I’m a Stoked Oats ambassador?!
Stoked Oats is a Canadian company that creates delicious, nutrient-dense oat products that are low in added sugar, high in protein and gluten-free.
I’ve loved using their products in baking (like this recipe) or for my morning breakfast. They come in all sorts of flavours, my favourite so far is Redline Oats, which has walnuts, coffee and dark chocolate!
If you want to try out some Stoked Oats, you can use my discount code CAMPKITCHEN10 for 10% off when ordering through their website!
NOTE: oats are naturally gluten-free, however they are often processed and packaged in facilities which also process products that contain gluten and may carry traces of gluten unless the packaging specifically says “gluten-free”. I emphasize that this product is gluten-free only for those who need to avoid gluten (Celiac or gluten-intolerant), in no way am I suggesting that they are a “healthier” option for someone who is not gluten intolerant just because they are gluten-free. Just need to clear the air that gluten is not the enemy!
Ingredients
Well I guess it’s time to move onto the food! This recipe is fairly straight forward however I do have a couple points to add.
The apples - I used Ambrosia apples for this recipe. Commonly, green apples are used for baking but honestly I’m not a fan. If you do prefer to use green apples, you may want to add a little more sweetness to balance out the tartness of the apples.
The spices - I realize if you’re camping, you may not have certain spices such as nutmeg or ground ginger. You can easily leave these out and just use cinnamon. Still tasty!
The butter - make sure to use COLD butter! When you cut it into the topping mixture, it will create a nice crumbly, sandy texture which makes for the best crunchy topping when it’s baked.
Happy Fall my friends! Soak up all the beautiful fall colours and delicious fall flavours! The snow is coming soon..
More Desserts
Maple Walnut Apple Crisp
Ingredients
- 3 medium apples, cubed
- 2 Tbsp (30mL) maple syrup
- 2 Tbsp (15g) all-purpose flour
- 1/4 tsp (1.5g) salt
- 1 tsp (3g) cinnamon
- 1/4 tsp (0.5g) ground nutmeg
- 1/4 tsp (0.5g) ground ginger
- 1 cup (135g) all-purpose flour
- 1 cup (80g) rolled oats
- 1/4 cup (55g) brown sugar
- 1/4 cup (60mL) maple syrup
- 1.5 tsp (4.5g) cinnamon
- pinch of salt
- 1/2 cup cold butter (115g), cubed
- handful of walnut pieces
Instructions
- In a large bowl or in the Omnia itself, prepare the filling by mixing together cubed apples (you can peel them first if you'd like, I like to keep the skin on), maple syrup, flour, salt and spices. Mix together well until the apples are coated evenly with the mixture. Pour into the Omnia bottom.
- In a separate bowl, mix together the flour, oats, brown sugar, maple syrup, cinnamon and salt. Cut in the cubed cold butter using a knife, pastry cutter or your hands until it resembles a rough sandy texture. Stir in the walnut pieces.
- Sprinkle topping mixture onto the filling, making sure to cover the apples evenly. Cover with the Omnia lid.
- Turn on your camp stove to a medium-low heat and place Omnia on the stove.
- Bake, with the lid on, for 25-40 minutes until the apples are cooked through and the topping is crispy.*
- Serve warm with whipped cream, ice cream or just on its own!
- Preheat oven to 350F.
- In a large bowl, prepare the filling by mixing together cubed apples (you can peel them first if you'd like, I like to keep the skin on), maple syrup, flour, salt and spices. Mix together well until the apples are coated evenly with the mixture. Pour into 9-inch round pan.
- In a separate bowl, mix together the flour, oats, brown sugar, maple syrup, cinnamon and salt. Cut in the cubed cold butter using a knife, pastry cutter or your hands until it resembles a rough sandy texture. Stir in the walnut pieces.
- Sprinkle topping mixture onto the filling, making sure to cover the apples evenly. Bake in oven for 30-45 minutes until apples are cooked through and the topping is golden and crispy.
- Serve warm with whipped cream, ice cream or just on its own!
Notes:
*baking times will vary depending on the temperature and wind outside. The colder the temperature, the longer it may take to bake. The stronger the wind, the longer it may take. When I made this recipe, it was approx. 15C and calm winds outside and it took about 40 minutes to bake.
