Healthy Apple Crisp (Vegan, GF)
I recently got a whole bunch’a apples from my lovely neighbor and my amazing grandma. And let me tell you, there is NOTHING that I love more than ‘wildly’ grown produce- and both their trees are exactly that! 👏🏻
And of course, I knew instantly what I wanted to use them for.
The majority for canning some unsweetened applesauce (YUM!)… but also to create a yummy fall inspired treat of an apple crisp.
Generally I don’t bake too many desserts, as hubby doesn’t like those types of snacks. But, since my stepson (who is 19) moved back home earlier this year- I’ve found myself making more for him as he’s definitely got a sweet tooth… And I certainly do too 🤣
However, as per usual- I like to make my desserts as healthy as possible 😉🤪
So, cue in me, creating yet another healthy recipe. 😬
Therefore today I am coming at you with all of the taste, none of the sacrifice and none of the guilt. Trust me when I say, this recipe doesn’t just crush cravings- it completely satisfies! 👏🏻
Best part? It’s also kiddo and husband approved 😂
Let me know if you try it!
For the filling:
- 5 large apples
- 2 tablespoons pure maple syrup
- 2 tablespoons water
- 1 tablespoon cinnamon
For the crumble topping:
- 1 cup old-fashioned oats (GF if needed)
- 1/2 cup almond flour
- 1/2 cup chopped almonds, walnuts, or pecans (I used a mixture of both almonds & pecans)
- 1 teaspoon cinnamon
- 1/4 teaspoon pink Himalayan salt
- 1/4 cup melted coconut oil
- 1/4 cup pure maple syrup
STEP 1: Preheat the oven to 350°F. Peel and core apples. Slice them small. In a large bowl, toss with maple syrup, water, and cinnamon. Pour apples into greased 9×9 inch baking dish OR round pie dish.
STEP 2: In the same (now empty) bowl, add oats, almond flour, nuts, cinnamon, salt, coconut oil, and maple syrup. Stir crumble topping together and scoop into baking dish on top of apples. Coat evenly.
STEP 3: Bake for 40 to 45 minutes until apples are soft, covering pan loosely with aluminum foil halfway through to prevent from over-browning.
STEP 4: Serve hot with plant-based vanilla ice cream or coconut whipped cream. I also had this warmed up for breakfast with a bit of almond milk was just like an oatmeal bake!