Fall is apple season and there are so many fun recipes to come up with that use apples! This apple crisp will soon move to the top your list! Apples and cinnamon are one of the most delicious combos. I used gluten free oats and pecans as the main ingredients in the topping for this simple apple crisp. Flaxseeds add a healthy dose of fiber and instead of adding any refined sugar, this dessert is sweetened with maple syrup and coconut palm sugar.
You also don’t need to save this for dessert. Apple Crisp topped with Culina Coconut Milk Yogurt also makes for a perfect breakfast! Your house will smell amazing too!!
5 apples, peeled and diced (I used Pink Lady)
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp maple syrup
3/4 cup gluten free oats
3/4 cup chopped pecans
1 tsp baking powder
2 tbsp flaxseed
1 tbsp cinnamon
1/2 cup coconut palm sugar
1/2 cup coconut oil, melted
1 tsp vanilla extract
1/2 tsp sea salt
Coconut oil for greasing the baking dish
Preheat oven to 375 degrees. In a large bowl, mix together apples, cinnamon, nutmeg and maple syrup. Set aside.
For the topping: In a separate bowl, mix together remaining ingredients. Mix well. Prepare a baking dish by rubbing it with coconut oil. Place the apples into the baking dish and pour the topping over the apples, spreading evenly.
Bake for 20-25 minutes until the crips starts to brown and bubble. Serve warm and top with your favorite dairy free yogurt or ice cream! Enjoy!