Apple Crisp

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We take apple crisp very seriously in this house! One of our favorite traditions is going apple picking and of course apple crisp comes next. It so warm and comforting and we all love it! This recipe is adapted from America’s Test Kitchen; there was a time when we were gluten and dairy free exclusively so I came up with this recipe. We are not strictly gluten or dairy free anymore, but still make this recipe because it’s so delicious! Bonus: it’s only sweetened with honey (but I won’t tell anyone if you sprinkle some brown sugar or coconut sugar on top when its done ;) ) We LOVE a very high crisp to apple ratio so that is what you’ll see here. If you like more apples, add some more apples, if you like less crisp, use a light hand when measuring the crisp ingredients.

Apple Crisp

Filling

  • 4 pounds apples (weigh before peeling and cutting) — peeled, cored, and cut into 6 slices or 12 chunks each. The internet recommends golden delicious, granny smith, or honeycrisp but I honestly just use whatever combination we get from our farm share and apple picking and sometimes we throw in some pears for good measure. Just know that moisture content varies greatly between apple varieties and you may have a more watery crisp if you try something new.

  • 1 tablespoon honey

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 lemon — zested and juiced

  • 1 cup apple cider

  • 1 tablespoon coconut oil

Topping

  • 1.5 cups almond flour

  • 1.5 cups pecans - finely chopped

  • 1.5 cups old fashioned rolled oats

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1.5 teaspoons salt

  • 7 tablespoons honey

  • 6 tablespoons coconut oil (softened or melted)

  • Coconut sugar // maple sugar // or brown sugar (OPTIONAL) to be sprinkled on before serving

Method

  1. Preheat oven to 450 degrees F.

  2. Add apple cider to large skillet over medium high heat until reduced to 1/2 or 1/4 cup. Transfer to a measuring cup with lemon juice and zest.

  3. Mix apples, honey, cinnamon, and nutmeg in a large bowl.

  4. Melt coconut oil in same skillet and cook apple mixture over medium heat until translucent and mostly cooked to your preference for apple crisp as it will not cook for very long in the oven. Add splashes of water or cider if your pan is getting too hot.

  5. Meanwhile, wipe out large bowl and combine topping ingredients. It should be wet enough that you can form small balls. If it’s too dry, add a bit of honey and/or coconut oil until its the right consistency.

  6. When the apples are done, transfer them to a 9x13 baking dish, add the apple cider mixture, and top with topping (I told you it was a lot!)

  7. Bake at 450 degrees F for 10-15 minutes until top is crisp.

  8. Sprinkle optional sugar on just before serving if desired.

  9. Enjoy!