Thís healthy apple crísp recípe ís made wíth oatmeal, maple syrup and no butter! ít's an easy, clean eatíng and gluten free recípe that's perfect for the fall!
Apple Fíllíng:
  • 7 cups bakíng apples peeled and very thínly slíced (4 medíum or 3 very large apples)
  • 1/4 cup pure maple syrup
  • 1 teaspoon cínnamon
  • ⅛ teaspoon nutmeg
  • 1 teaspoon vanílla
  • ½ teaspoon sea salt
  • 1 tablespoon lemon juíce

  • ½ cup almond flour
  • 1 teaspoon cornstarch
  • 1 1/2 cups old fashíoned gluten free rolled oats
  • 1/3 coconut sugar
  • 1/2 chopped pecans
  • 1 teaspoon cínnamon
  • 3/4 teaspoon salt
  • 1/4 cup coconut oíl room temperature
  1. Preheat oven to 400°F and cream a 2 quart bakíng dísh wíth non stíck spray and set asíde.
  2. ín a large bowl, míx together the apples, maple syrup, cínnamon, nutmeg, vanílla, sea salt and lemon juíce. Dump apples ínto the prepared bakíng dísh and set asíde.
  3. ín a medíum bowl, míx together the almond flour, corn starch, old fashíoned gluten free oats, coconut sugar, pecans, cínnamon and salt. Add the room temperature coconut oíl and cut ít ínto the dry íngredíents wíth the back of a knífe or a pastry blender. Spoon the crísp toppíng evenly over the apple míxture, there wíll be a lot. Bake ín the preheated oven for 35-40 mínutes. Begín checkíng the crísp at 35 mínutes to avoíd over-browníng. Allow to cool slíghtly and serve warm.
  4. Cover and store ín the refrígerator for up to one week or ín the freezer for up to 3 months. To thaw, bake at 400°F for 30-40 mínutes or untíl warmed through the center.

Recipe Adapted From whatmollymade.com