Apple Crisp
My daughter loves all kinds of apple desserts – apple pie, apple cake, apple cider, you name it! She’ll even have unsweetened apple sauce for dessert sometimes. Her second love, apart from Nutella, is granola, so I made this recipe for her. I topped it with coconut flakes, which when baked add a wonderful, sweet flavor to the oats and the apples, and served it with some vegan ice cream to make for a perfect, easy, no-fuss weeknight dessert.
Ingredients
Filling
- Coconut oil, (for brushing)
- 3 medium Granny Smith apples, (peeled, cored, thinly sliced)
- 2 tablespoons coconut sugar
- 1 tablespoon almond flour
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pure vanilla extract
Topping
- 3/4 cup pecans, (chopped)
- 1/2 cup unsweetened coconut flakes
- 1/4 cup gluten-free oats
- 1/4 teaspoon ground cinnamon
- 2 tablespoons pure maple syrup
- Pecans, (chopped, for garnish)
- Vegan vanilla ice cream, (optional, for topping)
Instructions
- Preheat the oven to 350 degrees F. and grease an 8-inch square baking pan with coconut oil. Set aside.
- In a large bowl, add apples, coconut sugar, almond flour, maple syrup, cinnamon, nutmeg, and vanilla extract. Using a rubber spatula, mix well until the apples are fully coated and the coconut sugar has dissolved.
- Pour the mixture into the prepared baking pan, using a spatula to smooth the apples into an even layer.
- In a medium bowl, add pecans, coconut flakes, oats, cinnamon, and maple syrup and pecans. Using a fork, stir and fold until crumbles form.
- Gently spoon crumbles evenly over the apples, making sure to keep the crumbles intact.
- Bake until the top is deep golden brown and the juice around the filling has thickened (about 50 minutes).
- Allow it to cool for 10-15 minutes, then serve warm with a scoop of dairy-free ice cream on top.