Apple Crisp

Ingredients

Yields 6 servings.

• Filling
  • 4 tart apples
  • 4 sweet apples
  • 1 lemon, juiced (~ 2 Tbsp)
  • 2⁄3 cup coconut or cane sugar
  • 1 1⁄2 tsp ground cinnamon
  • 3 Tbsp starch
  • 1⁄4 cup apple juice (or water)
  • 3⁄4 tsp fresh grated ginger or 1/2 tsp ground ginger (optional)
  • pinch nutmeg (optional)
• Topping
  • 1 cup rolled oats
  • 1⁄2 cup almond meal
  • 1⁄2 cup all-purpose flour
  • 1⁄2 cup coconut or cane sugar
  • 1⁄2 cup muscovado or brown sugar
  • 1⁄2 cup pecans, roughly chopped
  • 1⁄4 tsp sea salt
  • 1 tsp ground cinnamon
  • 1⁄2 cup melted coconut or olive oil (or mix the two)

Instructions

Preheat oven to 350 degrees F.

Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise.

Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9x13 (or similar size) baking dish.

Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado sugar. Pour over apples in an even layer.

Bake for 50 minutes to 1 hour (uncovered), or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.

Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.

Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave, or in a 350 degree F oven until warmed through.