Apple crisp is the quintessential fall dessert! But this one is so delicious (and so healthy!), you may find yourself making it in every season. Enjoy topped with coconut whipped cream or dairy-free ice cream.
*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are, get them tested soon!
4 medium apples, peeled and sliced
1 tablespoon fresh lemon juice
2 teaspoons ground cinnamon, divided use
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup gluten-free rolled oats
1/4 cup blanched almond flour
1/4 cup coconut sugar or xylitol
1/4 teaspoon sea salt
1/4 cup coconut oil, room temperature
Preheat the oven to 350°F. In a mixing bowl, combine the apples, lemon juice, 1 teaspoon cinnamon, ginger, and nutmeg. Spread evenly into the bottom of an 8- or 9-inch pie dish.
In a mixing bowl, combine the oats, almond flour, coconut sugar or xylitol, remaining 1 teaspoon cinnamon, and salt. Add the coconut oil and work into the dry ingredients with your fingers until a crumbly topping has formed. Sprinkle evenly over the top of the apples.
Bake for 35-45 minutes or until golden brown.
Note: For best texture and flavor, we recommend using a blend of apples (such as Gala, Granny Smith, and Macintosh).