Ingredients

The following ingredients have 8 Servings
  • 4-5 large crisp apples ((about 2 pounds; I like a mix of sweet and tart, such as Honeycrisp and Granny Smith))
  • 1/2 cup reduced-sugar dried cranberries (optional)
  • 3 tablespoons pure maple syrup (or honey if the crisp does not need to be vegan)
  • 1 tablespoon cornstarch
  • Zest of 1 lemon
  • 1 tablespoon  freshly squeezed lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 cup rolled oats (gluten free if needed*)
  • 3/4 cup chopped pecans ( or walnuts, untoasted)
  • 1/2 cup almond meal**
  • 1/2 cup unsweetened shredded coconut***
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup melted virgin coconut oil
  • 1/4 cup pure maple syrup (or honey)

Instruction

  • Place a rack in the center of your oven, then preheat the oven to 350 degrees F. Peel and core the apples, then cut them into 1-inch chunks.
  • In the bottom of a 9x9-inch baking dish or other 2-quart casserole dish, mix together the apples, cranberries, maple syrup, cornstarch, lemon zest, lemon juice, cinnamon, ginger, and nutmeg. Set aside.
  • In a medium bowl, prepare the topping: Stir together the oats, nuts, almond meal, coconut, cinnamon, and salt. Drizzle the oil and maple syrup over the top, then use a spatula to combine until the dry ingredients are evenly moistened. Sprinkle the topping over the filling.
  • Bake the crisp for 45 to 50 minutes, or until the filling is bubbling and the top is golden. Check at the 30-minute mark—if the crisp starts browning too quickly, lightly tent it with foil, then continue baking as directed. Let rest for 5 to 10 minutes. Serve warm, topped with vanilla ice cream or Greek yogurt (dairy free if needed).