Ingredients

The following ingredients have 10 Servings
  • 3 medium apples, peeled and thinly sliced (4 cups)
  • 2 tablespoons coconut sugar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon blanched almond flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon pure vanilla extract
  • 1-2 tablespoons water (optional)
  • ¾ cup pecans, roughly chopped
  • ½ cup gluten free rolled oats – for an Oat-Free apple crisp, try my Paleo Apple Crisp
  • ¼ cup finely ground, blanched almond flour*
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon salt (optional)
  • 2 tablespoons pure maple syrup

Instruction

  • Preheat oven to 350°F. Coat an 8-inch square baking pan with coconut oil. Here is the Red 8-inch Square Porcelain Baking Pan that I used. Set aside.
  • In a large bowl, add all Apple Crisp Filling ingredients: apples, coconut sugar, maple syrup, almond flour, cinnamon, nutmeg and vanilla extract. Using a rubber spatula, stir and fold until apples are fully coated and sugar has mostly dissolved. If your mixture isn’t very wet, add in water—you’ll want to see 1-2 tablespoons liquid at the bottom of your mixing bowl. I used 1 ½ tablespoons water in mine.
  • Pour this mixture into the prepared baking pan. Use the spatula to smooth apples into an even layer.
  • Add all Crisp Topping ingredients to a small/medium bowl. Using a fork, stir and fold until clusters form. Gently spoon evenly over apples, making sure to keep clusters intact.
  • Bake for 40-55 minutes. Mine took 47 minutes. It’s done when the topping is a deep golden brown and the juice around the filling has thickened. To test, use a spoon to carefully lift up a corner of the crisp to see the juices. If it’s still watery, bake for another 5 minutes.
  • Allow to cool for 10-15 mins. Serve warm with a scoop with dairy-free ice cream on top. Enjoy! Storing instructions below.