Apple season is here so naturally it’s time to make an apple crisp! Nothing gets me in the fall spirit more than the smell of apples and cinnamon baking in the oven. There is just something so comforting about that smell wafting through the air.
Apple crisp is one of those recipes that is so easy to make and pretty foolproof. It’s simple and doesn’t have to look pretty. Just scoop into a bowl and top with your favourite toppings. I found some coconut whipped cream at the grocery store and I really enjoyed the light and airy texture. I then drizzled it with some homemade caramel sauce, it really makes the whole dish pop. If you really want to get decadent and indulge your sweet tooth you can top it with your favourite ice cream.
I loved the addition of pecans with all the warming spices, it really adds a nice nutty flavour to the crumble topping and of course adds some healthy fats to the mix.
5 – 6 crisp apples, peeled (I like to use Pink Lady’s, Honeycrisps, or Granny Smith if you like it tangy)
1/4 tsp of vanilla extract
1 tsp of lemon juice
1/8 tsp of ground nutmeg
1/2 tbsp of cinnamon powder
1 1/2 tbsp maple syrup
2 tbsp of ghee or vegan butter
1 tbsp of arrowroot flour
3/4 cup of rolled oats
3/4 cup of blanched almond flour
1/4 cup of coconut sugar
6 tbsp of coconut oil, melted
1 tbsp of maple syrup
1/2 cup of chopped pecans
1/8 tsp of sea salt
1/2 tbsp of cinnamon
Preheat the oven to 350 F.
Chop your apples into either thin slices or tiny cubes, no more than ½ an inch thick. Squeeze about ½ tbsp of lemon juice on top to prevent browning.
In a skillet add the vegan butter and apples. Cook for a few minutes then add the cinnamon, nutmeg and vanilla extract. Cook for another 5 minutes until the apples begin to soften. Add 1 ½ tbsp of maple syrup, followed by arrowroot flour and mix. Remove from heat.
In a bowl add the rolled oats, almond flour, coconut sugar, chopped pecans, 1 tbsp of maple syrup, sea salt, and ½ tbsp of cinnamon. Stir then slowly drizzle in the coconut oil and mix until a crumble texture forms. Add more coconut oil if it seems too dry.
If cooking the apples in the same skillet top with the crumble mixture. If you are using a different baking dish, then add the apple mixture to the bottom then top with the crumble. Bake for 40 – 45 minutes. Remove from the oven. Serve with coconut whipped cream. I also drizzled some homemade caramel sauce over it! Highly recommended!