- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
For the apple filling:
- 6 apples, peeled and thinly sliced
- 1/3 cup maple syrup
- 1 tablespoon apple cider vinegar (or lemon juice)
- 2 teaspoons vanilla
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon apple pie spice
- Pinch of nutmeg
- 1/4 teaspoon salt
For the oatmeal topping:
- 1 cup rolled oats
- 1/3 cup oat flour
- 1/2 cup pecans, finely chopped
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 4 tablespoons cold butter, cut into cubes (or solid coconut oil)
- Preheat oven to 350 degrees F.
- Peel and slice the apples then toss them together in a large bowl with maple syrup, apple cider vinegar, vanilla, cornstarch, spices and salt. Mix well until they’re completely coated and transfer them to an 8×8 or 9×9 baking dish coated in non-stick spray.
- To make the oat topping, mix together rolled oats, oat flour, pecans, coconut sugar, and maple syrup. Next add the butter (or solid coconut oil), and mix well using a pastry cutter (or your hands) to really get everything incorporated until the mixture resembles a nice crumble topping.
- Sprinkle the crumble over top of the apple mixture until evenly covered and bake the apple crisp in the oven for about 40 to 45 minutes. The apple crisp will look golden brown and apples should be soft and tender. (If the oat topping starts browning too quickly, feel free to cover it with foil and continue baking until apples are soft)
- Serve immediately while apple crisp is warm and I highly recommend topping with vanilla ice cream!
*This apple crisp will last 4 to 5 days covered in your fridge or you can freeze this (baked or unbaked) for up to 3 months.
- Serving Size: 1/12th of recipe
- Calories: 219
- Sugar: 19.2 g
- Sodium: 29.3 mg
- Fat: 8.1 g
- Saturated Fat: 2.9 g
- Carbohydrates: 35.9 g
- Fiber: 3.9 g
- Protein: 2.5 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.