My summer pie fixation is now a fall crisp/crumble fixation, so here is my apple crisp recipe! I first tried @loveandlemons recipe (which is perfect as-is), but I made some modifications because I’m super particular about my filling. This recipe is based on hers, which is on her website as well. Here’s a video of exactly how I make it. Enjoy!
Fall Apple Crisp
Ingredients
Filling:
+ 3 apples peeled & cubed
+ 1 tbsp apple cider vinegar (you can also use lemon juice)
+ A few tbsp water
+ 1 tsp cinnamon
+ 1/4 tsp ground ginger
+ 1/4 tsp nutmeg
+ 3-4 tbsp maple syrup
+ 1 tbsp butter or ghee
+ Pinch of sea salt
Crisp:
+ 1/3 cup almond flour
+ 1/3 cup all purpose flour (I used gf)
+ 1/3 cup rolled oats
+ 1/2 cup brown sugar
+ 1/3 cup melted coconut oil (or butter!)
+ Handful of walnuts
+ 1 tsp cinnamon
+ Pinch of cardamom
+ Salt to taste
Instructions
1. Preheat oven to 400°F.
2. Add apples, vinegar, and water to a skillet. Cover and simmer over very low heat until the apples are soft.
3. In a separate bowl, combine the crisp ingredients and transfer them to a blender (you can also leave them unblended!) and pulse a few times to mix.
4. Once the apples are soft, add maple syrup and butter. Continue to simmer over low heat, stirring occasionally, until the mixture starts to form a paste.
5. Transfer the apples to a small oven-safe dish and add spread the crisp topping evenly over the top.
6. Bake for about 20 minutes, or until golden on top. Let cool, then serve alone or with ice cream.