Author Notes
A straightforward, fuss-free, no-nonsense apple crisp. Enjoy it for dessert, or hell, enjoy it for breakfast. Coconut oil helps to create an irresistibly sweet and buttery topping -- without so much as a hint of butter! —Gena Hamshaw
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Ingredients
- For the apple filling:
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7 cups
(about 8 to 10 medium sized) sweet-tart apples (such as Gala or Jonagold), peeled, cored, and chopped (1/2- or 3/4-inch pieces) or thinly sliced (1/4 inch thick)
-
1 tablespoon
lemon juice
-
3/4 cup
organic sugar or organic light brown sugar
-
1 1/2 teaspoons
cinnamon
-
1/2 teaspoon
nutmeg
-
1/8 teaspoon
clove
-
1/8 teaspoon
salt
-
1 1/2 tablespoons
arrowroot or cornstarch
-
1/2 cup
water
- For the crumble topping:
-
1 cup
all-purpose flour
-
3/4 cup
quick oats
-
1 cup
organic brown sugar
-
1/2 cup
chopped pecans or walnuts
-
1/4 teaspoon
salt
-
1 teaspoon
ground cinnamon
-
1/2 teaspoon
ground ginger
-
1/2 cup
melted coconut oil
Directions
-
Preheat your oven to 350° F.
-
Place the apples in a large mixing bowl and toss with the lemon juice, sugar, cinnamon, nutmeg, clove, and salt. Place these ingredients into a greased 9 x 13-inch baking dish.
-
Whisk together the arrowroot and water, and pour the mixture over the apples. Toss them lightly with your hands to get everything coated with the arrowroot.
-
Place the flour, oats, brown sugar, nuts salt, cinnamon, and ginger in a food processor, and pulse a few times to incorporate everything. Add the coconut oil and pulse the ingredients quickly in the processor until they're forming large crumbs. Sprinkle the topping over the apples. Bake for 40 to 55 minutes, or until the apples are bubbly and the topping is golden brown. Serve.
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