Description

Apple crisp, tender baked apples and cinnamon topped with a crunchy oat topping. Sweetened with maple syrup and coconut sugar for a healthier dessert.

Ingredients

Scale

For the Apples

3 to 4 cups baking apples, sliced (about 5 large apples)
Juice of a half of a lemon
3 teaspoons corn starch
Pinch of salt
2 teaspoons Cinnamon
Optional: 1/4 to 1/2 teaspoon nutmeg
2 to 4 tablespoons pure maple syrup

Crisp topping

1 1/2 cups old fashioned rolled oats
1/2 cup sliced almonds (can use other chopped nuts such as walnuts, or pecans)
1 teaspoon ground cinnamon
Optional: 1/4 teaspoon nutmeg
Pinch of salt
1/4 cup coconut sugar
1/4 cup extra virgin coconut oil, melted
1/4 cup pure maple syrup

Optional for serving

vanilla ice cream

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Instructions

Prepare: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×9 baking dish and set aside. Thinly slice your apples (you can either peel them or leave the skin on, both ways taste great, just depends on the mood I am in/how much time I have).
Mix apples: Add the sliced apples to a large mixing bowl along with the lemon juice, give the apples a good toss. Next add the corn starch, salt, cinnamon, nutmeg, and maple syrup and stir until everything is well combined. Transfer the apples to the prepared baking dish and spread the in an even layer.
Mix the crisp topping: Give the mixing bowl the apples were in a good rinse and dry it with a paper towel, or grab a clean mixing bowl. Stir the oats, almonds, cinnamon, nutmeg salt, coconut sugar, melted coconut oil, and maple syrup until well combined. Spread the crisp topping on top of the apples in an even layer.
Bake: Bake the crisp for 35 to 40 minutes, or until the apples are bubbling and the topping is crispy and golden brown. If your topping begins to look too brown you can cover it with foil the last 10 to 15 minutes of baking. This will depend on your oven. My oven is gas, so the heat source is on the bottom. If your heat source is on the top of the oven your topping may burn or brown faster so keep an eye on it.
Cool: Once the crisp has finished baking remove it from the oven and allow it to cool for 10 minutes.
Serve: After it has cooled scoop the crisp into serving bowls or plates. Serve with vanilla ice cream on the side, if desired. Enjoy warm!
Leftovers: Leftovers are still good but the topping gets soggy so the crisp is best eaten when fresh.

Notes

Apples: Sometimes I peel my apples, and other times I leave them unpeeled. I enjoy the crisp either way – just depends on the mood I am in/how much time I have. I used honeycrisp apples for this recipe. They are naturally pretty sweet so I only used 1 tablespoon of maple syrup. You can use any kind of firm baking apple, such as granny smith, mcintosh, gala, pink lady, jonagold etc. If you use a tart apple you will want to use 2 to 4 tablespoons of maple syrup.

Almonds: As stated above you an sub the sliced almonds for chopped pecans or walnuts. If you ‘re not a fan of nuts in your crisp you can simply omit them completely and replace them with 1/2 cup extra rolled oats.

Coconut sugar: You can swap the coconut sugar for 1/4 cup maple syrup if you prefer, but the topping might not get as crispy. I find the combo of maple syrup and coconut sugar to make the crispiest topping.

Coconut oil: You can easily swap the coconut oil for melted butter, if you prefer. The topping may not get as crispy because of the lower fat content and higher water content in butter vs coconut oil.