Vegan Apple Almond Crisp

• Vegetarian

• Produce

  • 4 (2 pounds granny smith or honeycrisp apples, large

• Breakfast Foods

  • 1 1/2 cups Rolled oats, old-fashioned

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 7 tbsp Maple syrup, pure

• Baking & Spices

  • 1 Almond topping
  • 1 Apple filling
  • 2 tsp Arrowroot starch
  • 1 1/4 tsp Cinnamon, ground
  • 1/8 tsp Sea salt, fine-grain

• Oils & Vinegars

  • 1/4 cup Coconut oil, virgin

• Nuts & Seeds

  • 1/2 cup Almonds, raw

Found on heartofabaker.com

Description

Directions

• Preheat the oven to 350 ̊F.
• Lightly grease a medium round, oval, or rectangular 1 1/2-quart baking dish with coconut oil.
• For the Apple Filling:
• In a large mixing bowl, combine the diced apples, maple syrup, lemon juice, arrowroot, and cinnamon. Toss to coat, and transfer to the prepared baking dish.
• For the Almond Topping
• Add 1/2 cup of the rolled oats and the raw almonds to a food processor and process for 15 seconds, or until a coarse meal forms.
• Transfer to a large mixing bowl and whisk in the remaining 1 cup rolled oats, cinnamon, and sea salt. Add the maple syrup and melted coconut oil and stir to combine.
• To Assemble: Sprinkle the topping evenly over the apple filling.
• Bake, uncovered, for 50 minutes to 1 hour, or until the topping is deep golden brown and you can hear the liquid bubbling within the filling.
• Remove from the oven and cool slightly before serving.