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Controversial as it may be, in almost all cases I prefer crisp to pie. There are certainly outliers here, I love Key Lime Pie or Lemon Merengue Tart for instance, and if I had a Black Bottom Oat Pie delivered from Four & Twenty Blackbirds, I’d never turn it down… but when it comes to standard fruit fare I usually go the route of a crisp, crumble, or cobbler.
Not only are they so much easier to make, but they are much easier to customize. I like a crisp that is just sweet enough with lots of texture, and one that you can feel just fine about eating for breakfast or brunch (as I often do). This one checks all of those boxes.
No dairy, no gluten, and no refined sugar it’s loaded with good stuff – coconut, oats, almonds, spices and of course apples. It’s my kind of fall dessert, cozy and delicious without sacrificing flavor.
Enjoy!
No-Peel Apple Crisp
Ingredients
- 3 medium-large apples, cored and sliced thinly
- ¼ cup unsweetened almond milk
- 1 lemon, zested
- 1 tsp vanilla extract
- 1 tbsp arrowroot powder, can sub 1.5 tsp corn starch
Topping
- 1 cup blanched almond flour
- 1 cup old fashioned rolled oats
- ½ cup sliced raw almonds
- ⅓ cup unsweetened coconut flakes
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp kosher salt
- ½ cup Grade B maple syrup
- ½ cup coconut oil, softened at room temperature
Instructions
To Make the Filling
- Preheat oven to 375 degrees F. In a medium bowl, gently toss sliced apples with the rest of the ingredients until combined, then pour into a pie plate or cast iron skillet and spread evenly. Set aside.
To Make the Topping
- In a large bowl, combine all ingredients and mix with your hands until it starts to clump together. This will only take a 30 seconds or so.
- Arrange the topping evenly on the apple filling and bake for 40-45 minutes until the fruit is soft and bubbling and the top is golden brown.
- Serve warm with coconut whipped cream, as I do, or with ice cream or regular whipped cream. Leftovers make a delectable breakfast!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m all over recipes that don’t require unnecessary steps, and this really lives up to the hype! I also love that it’s friendly to different dietary requirements because it makes my life easier!
I’m over the moon that you love this recipe, Libby!
Thank you for giving it a try!
Kat.