Healthy apple crisp sweetened with coconut sugar and topped with an almond butter and oat crumble topping. Vegan and gluten-free.
Preheat oven to 350F. Lightly grease an 8×10 (or 2.5 qt) baking dish with coconut oil.
To make the topping: Add the coconut oil, almond butter, coconut sugar and cinnamon to a large bowl. Use the back of a fork to break up the coconut oil and almond butter into the flour until a crumble forms. Then add in the oats. Use the fork or your hands combine until the mixture sticks together in large crumbles.
To make the filling: Slice apples into 1/8 inch slices. Place apples, in a large bowl with the lemon juice and cinnamon (and maple syrup or coconut sugar if using). Toss to combine. Place the apple mixture in the prepared baking dish. Using your hand, break up the crumble topping and evenly distribute over the apple slices.
Place the baking dish in the oven for 55 min to 1 hr and 20 min. You’ll know it’s done when the topping is golden brown and filling is bubbling. The longer you cook the apple crisp that more gooey the filling. Remove from oven and cool for 10 minutes before serving. Store covered in the fridge for up to 5 days.
If you’d like a sweeter filling, add 2-4 tablespoons of coconut sugar or maple syrup. I find the apples to be sweet enough without the added sugar, especially when cooked long enough.
I recommend slicing the apples in thin 1/8th in slices. This allows you to pack in the apples while also making sure they soften completely while baking. Cooking the crisp longer creates softer apples with more of a sweet, gooey filling. This is why the time ranges from 55 minutes to 1 hour and 20 minutes. I prefer soft, gooey apples so I like cooking my apple crisp longer, but it’s your choice!