Cinnamon Pecan Apple Crisp
Ingredients
Filling
- 6 small/medium apples, cored, peeled, and chopped small
- 1/3 C @miyokoscreamery vegan butter or coconut oil, melted
- 1 TBSP @simplyorganicfoods madagascar vanilla
- 1 large lemon, juiced (about 1/4 C)
- 1/4 C water
- 1 TBSP warm water + 1 tsp @bobsredmill arrowroot powder (could also use tapioca or corn starch)
- 2 TBSP @bobsredmill oat flour (or all purpose)
- 1/3 C @wholesomesweet coconut sugar (or brown sugar)
- 1 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1/4 tsp salt
Topping
- 1/3 C @miyokoscreamery vegan butter or coconut oil, slightly softened and cut into chunks
- 1/2 C @bobsredmill oat flour (or all purpose)
- 1/2 C @wholesomesweet coconut sugar (or brown)
- 2/3 C @bobsredmill GF rolled oats
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 C chopped pecans
Preparation
Preheat oven to 350 and spray an 8x8 baking dish with coconut oil. In a separate bowl mix all ingredients for filling and add in apples! Pour into prepared baking dish.
In a medium bowl, mix together all dry ingredients for topping with a fork. Add in slices of butter or coconut oil and use a fork or hand mixer to combine until crumbly. Sprinkle on top of apple filling.
Bake for 45-60 minutes. I don’t like my apples SUPER soft and mushy, so I aim closer to 45 minutes, but if you like them super tender, bake for closer to 60 - just make sure the topping doesn’t get too done!
