Description
A healthy twist on a southern apple crisp!
Ingredients
Scale
Filling
- 1 large apple, peeled and thinly sliced (a very crisp variety is best, i.e. fuji, honeycrisp, or granny smith)
- cinnamon for sprinkling
Crisp
- 1 cup gluten free rolled oats
- 1/2 tsp. cinnamon
- 1/4 tsp. kosher salt
- 1 tbs. raw turbinado sugar or coconut palm sugar
- 1 tbs. unsalted almond butter
- 1 tbs. coconut oil, melted
- 1/2 tsp. maple syrup
Instructions
- Preheat oven to 375˚F.
- Fill two shallow ramekins (mine are ~6″ in diameter and 1″ high) with apple slices. Sprinkle each with a light coating of cinnamon.
- In a food processor or blender, blend 3/4 cup of the oats until they make a coarse flour-like consistency. Set the other 1/4 cup aside in a mixing bowl.
- Add the processed mixture to the remaining whole oats.
- Add cinnamon, kosher salt, and sugar. Mix to combine.
- Add almond butter, coconut oil, and maple syrup. Using a fork (or your hands), incorporate wet ingredients until a crumbly streusel texture forms.
- Sprinkle oat mixture loosely onto apples.
- Bake for about 20-25 minutes or until apples are tender and topping is golden brown and toasted.
Notes
- This recipe yields a high crisp to fruit ratio. If you like more fruit (I do!), use two apples instead of one and fill the ramekins as high as you like before topping.
- I used 1/2 tsp. honey (which isn’t vegan) but maple syrup functions similarly and would taste just as good.
- I didn’t have any on hand, but vegan ice cream or coconut whipped cream would be amazing on this crisp!