This apple crisp is so delicious you guys. Warm, gooey apples, topped with a crunchy spiced topping, this recipe is so comforting you won't even realize that there's no eggs or butter. All the feelings of a big ol' helping of apple pie, sans guilt. Just the way I like to do things around here!
Leftover apple crisp makes an equally tasty breakfast treat. Warm it up in the microwave, and serve it with a dollop of Greek yogurt - so scrump!
Hope you enjoy.
6 medium tart cooking apples, such as Granny Smith or Honey Crisp; peeled, cored, and sliced.
3/4 c. packed brown sugar
1/2 c. gluten free white rice flour
1/2 c. old fashioned rolled oats
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. chopped pecans
1/3 c. coconut oil
Almond milk ice cream, or regular vanilla ice cream if desired
Preheat oven to 375 degrees. Spread apples in an ungreased 8 inch square baking dish.
In a medium bowl, combine brown sugar, flour, oats, spices, and nuts. Place ingredients in a food processor or blender, and add the coconut oil. Pulse until mixture is crumbly & completely blended. Sprinkle evenly over apples.
Bake 35 to 40 minutes or until topping is golden brown, and apples are tender.
Serve warm with a scoop of ice cream.
Have a great week! xx