Description
A gluten-free vegan recipe combining two classic favorites: Apple Crisp and Oatmeal Cookies! Perfect for a quick fall dessert for the Thanksgiving table!
Ingredients
- 6 cups Apples, Cored And Chopped
- 2 Tablespoons Coconut Sugar
- ½ teaspoons Ceylon Cinnamon
- ¼ teaspoons Organic Nutmeg
- ⅛ teaspoons Organic Cardamom
- ¼ teaspoons Organic Dried Ground Ginger
- 1 Tablespoon Tapioca Starch/Flour
- 1 Tablespoon Lemon Juice
- 1 pinch Sea Salt
- FOR THE TOPPING:
- ½ cups Gluten Free Oats
- ¼ cups Coconut Flour
- ⅓ cups Coconut Sugar
- ½ teaspoons Ceylon Cinnamon
- ¼ teaspoons Sea Salt
- ¼ cups Shredded Coconut
- ½ cups Organic Coconut Oil
Preparation
Preheat oven to 350ºF.
Place chopped, cored apples into a bowl with coconut sugar, spices, tapioca starch, lemon juice and sea salt. Mix to coat throughout.
Spread apple mixture evenly in a 9×9 inch baking dish coated generously with coconut oil.
Prepare topping by mixing oats, coconut flour, coconut sugar, cinnamon, salt, shredded coconut and melted coconut oil to form a crumbly mixture. Sprinkle topping over apples.
Bake for 20–30 minutes until apples are tender and topping is lightly browned.
