Ingredients
2¼lbsGranny Smith applesabout 5 large or 7 small, cored and sliced into ¼” thick wedges
⅓cuphoneyor maple syrup
¼cupwateror bourbon or brandy, or apple cider or apple juice
1tbsplemon juice
2tsparrowroot starchor 1 tablespoon cornstarch
½tspground cinnamon
¼tspground allspiceor nutmeg
1cupold-fashioned oatscertified gluten-free oats
½cupalmond mealor almond flour, firmly packed
½cuppecanschopped, or walnuts, optional
⅓cupcoconut sugaror brown sugar, lightly packed
¼tspfine sea salt
4tbspunsalted buttermelted
¼cupplain yogurtGreek or regular
Preparation
Preheat the oven to 350 degrees F.
Place the sliced apples in a 9-inch square baking dish.
In a liquid measuring cup, whisk together the honey and water until combined.
Add the lemon juice, starch, cinnamon and allspice, and whisk to combine.
Pour the mixture over the apples and toss to combine.
Bake for 20 minutes.
In a medium mixing bowl, stir together the oats, almond meal, pecans, coconut sugar and salt.
Mix in the melted butter and the yogurt.
Stir until all of the flour is incorporated and the mixture is moistened throughout.
Once the apples have baked, give them a stir and redistribute them evenly in the baking dish.
Dollop small spoonfuls of the oat mixture evenly over the filling.
Return the baking dish to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.
Let the crisp rest for 5 to 10 minutes before serving.
Serve with vanilla ice cream, and enjoy!
