Ingredients
Filling
- 6 cups apples (about 6 medium apples, peeled or unpeeled, thinly sliced)
- ¼ cup pure maple syrup
- 1 Tablespoon lemon juice
- 1 Tablespoon arrowroot powder (or cornstarch)
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon sea salt
Topping
- 1 cup coconut sugar
- 1 cup old-fashioned rolled oats (gluten-free if needed)
- ½ cup almond flour
- ½ cup chopped pecans or walnuts
- ½ cup coconut oil, not melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your crisp is assembled.
- Make the Topping: In a bowl, combine coconut sugar, rolled oats, almond flour, and chopped nuts. Add the coconut oil and mix until the mixture becomes crumbly, resembling coarse crumbs. Set aside this topping mixture.
- Prepare the Filling: In a large mixing bowl, combine the thinly sliced apples with pure maple syrup, lemon juice, arrowroot powder, ground cinnamon, ground nutmeg, and sea salt. Gently toss everything together until the apple slices are evenly coated with the mixture.
- Assemble the Crisp: Grease an 8×8-inch square baking dish or a 9-inch round pie pan. Transfer the apple filling into this prepared dish, spreading it out evenly.
- Add the Topping: Evenly sprinkle the prepared oat and nut topping over the apple mixture, covering the apples completely.
- Bake: Place the crisp in the preheated oven and bake for 45-50 minutes, until the apple filling is bubbly and the topping is a golden brown. About halfway through baking (around 30 minutes), check the crisp. If the topping is browning too fast, cover it with foil for the remaining 15-20 minutes to prevent burning.
- Cool: After baking, remove the crisp from the oven and allow it to cool on a wire rack for 5-10 minutes to let the filling set slightly.
- Serve: Serve the apple crisp warm, optionally with a scoop of ice cream or a dollop of whipped topping for extra indulgence.
- Store Leftovers: Store leftover crisp in an airtight container. It will keep well at room temperature for 2-3 days or refrigerated for up to 5 days.
Notes
- Peeling the apples is optional; leaving the skin on adds texture and nutrients.
- Arrowroot powder can be substituted with cornstarch if preferred.
- Use gluten-free rolled oats to make this recipe gluten-free.
- Covering the crisp with foil mid-baking prevents the topping from burning.
- For added flavor, you can sprinkle extra cinnamon or nutmeg on top before baking.
- Serve with dairy-free whipped cream or ice cream to keep it vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
