No-Peel Apple Crisp
Vegan, gluten free and refined sugar free, but far from short on flavor, this easy apple crisp makes a delicious fall dessert or brunch.
Servings: 6
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
Calories: 491kcal | Carbohydrates: 37g | Protein: 9g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 213mg | Potassium: 227mg | Fiber: 6g | Sugar: 18g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg
