Description
This recipe for apple crisp is one of my all-time favorites! It’s easy to put together and everyone loves it. If you like, please leave a star rating in the comments below to help other people in our community.
Note: Use an 8×8 baking dish or equivalent.
Ingredients
Units
For the apple layer:
- 4 firm tart apples (about 1 1/2 pounds), such as McIntosh, Granny Smith or Pink Lady, peeled* and sliced thin
- 1/2 teaspoon grated orange zest (optional but recommended)
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice (zest the lemon first)
- 2 tablespoons water (or bourbon or brandy for an adult twist)
- 2 teaspoons arrowroot starch OR 1 tablespoon gluten-free flour mix
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (OR pumpkin pie spice)
- 1/2 teaspoon high-quality vanilla extract
- 1 big pinch of fine sea salt
- 1/2 cup real maple syrup (OR honey)
For the topping:
- 1 cup almond flour
- 1 cup whole rolled oats (use certified gluten-free oats if gluten-free is desired)
- 1/2 cup chopped pecans
- 1/3 cup real maple syrup (OR honey)
- 1/3 cup coconut crystals (a.k.a coconut sugar)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 3 tablespoons cold unsalted grass-fed butter OR vegan butter (such as Earth Balance), diced, OR 1/2 cup coconut oil
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch (or equivalent size) baking dish with butter, coconut oil, or your favorite oil spray.
- Peel and slice the apples into thin (about ⅛-inch) slices. (I like to peel about half and leave the skin on the rest for extra texture.)
- Mix the filling: In a large mixing bowl, combine the apples with the orange zest, lemon zest, lemon juice, water (or bourbon), arrowroot or gluten-free flour, cinnamon, nutmeg, vanilla, salt, and maple syrup. Toss until the apples are evenly coated.
- First Bake: Transfer the apple mixture into the prepared baking dish. Place the dish in the oven, uncovered, for 15 minutes to allow the apples to start releasing their juices.
- Meanwhile, make the topping: In a medium bowl, stir together the almond flour, oats, pecans, maple syrup, coconut sugar, cinnamon, and salt. Add the cold butter or coconut oil, working it in with your fingers or a fork until the mixture forms large crumbles.
- Second Bake: Carefully remove the apples from the oven. Sprinkle the topping evenly over the apples.
- Return the dish to the oven and bake for 40–60 minutes, until the topping is golden brown and the fruit is bubbling around the edges. Check after 30 minutes; if the topping is browning too quickly, cover loosely with foil.
- Allow to cool 10-15 minutes before serving. Serve warm with coconut whipped cream or vanilla ice cream.
*If using non-organic apples, peel all of them before baking.
Notes
- Use tart apples (Granny Smith, McIntosh, Pink Lady) for best flavor.
- Try ½ apples + ½ pears for a fun variation.
- Peel all, none, or half—skins add fiber and texture.
- Maple syrup pairs beautifully with apples; swap with honey 1:1.
- Orange zest is optional but adds depth (Ina Garten’s trick).
- Arrowroot thickens the filling; if desired sub with cornstarch, GF flour or all-purpose flour (not nut/oat flour).
- Coconut oil keeps it vegan; grass-fed butter works 1:1 if you tolerate dairy.
- Swap water for bourbon or brandy for a refined twist.
- Vanilla is optional but adds warmth—choose high-quality.
- Serve with coconut whipped cream, banana ice cream, or ice cream of choice.
- For no-sugar-added: omit maple syrup & coconut sugar (less sweet but still tasty).
