Oatmeal Cookie Apple Crisp
Ingredients
Apple
- 4 large or 6 medium apples
- 1 Tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla bean powder or extract
- 1 Tablespoon cornstarch
Crumb Topping
- 1 cup almond flour
- 1 cup quick cooking oats, certified GF if needed
- 1/2 cup coconut sugar
- 6 Tablespoons melted refined coconut oil
- 1/2 teaspoon vanilla bean paste or extract
- 1/4 cup maple syrup
Preparation
Preheat your oven to 375 degrees. Oil an 8” cast iron skillet and place it on your stovetop.
Peel and slice the apples. Add them to a medium bowl along with lemon juice, cinnamon, vanilla, and cornstarch. Toss the apples well until they are evenly coated.
Add the coated apples to the oiled skillet and heat on low. Cook until the apples are just softening. Set them aside and proceed to make the crumb topping.
In a medium bowl, whisk together the almond flour, quick oats, and coconut sugar.
In a small bowl, whisk the melted coconut oil, vanilla, and maple syrup. Pour the oil mixture over the flour mixture and mix with a fork until the crumb topping forms. The topping mix should be wetter than a streusel topping. If it appears grainy and doesn't easily form large chunks similar to cookie dough, add additional oil and maple syrup by the teaspoon until the desired consistency is achieved.
Using your fingers, pinch the crumb topping into chunks and gently press it onto the apples.
Bake the mixture for 15-20 minutes, being careful not to burn the crumb topping.
Once baked, remove from the oven and enjoy your delicious Oatmeal Cookie Apple Crisp!