Made with rolled oats, almond flour, coconut oil, and sweetened with a little bit of maple syrup, this fall crisp is dairy, butter, and gluten free.
- Ground oats - Almond flour - Shredded coconut - Pecans - Cinnamon - Starch - Apples
Place all the filling ingredients in a large bowl, and give it a gentle stir to make sure that the apples are evenly coated with the arrowroot mixture.
Place oats, almond flour, shredded coconut, ground cinnamon, coconut oil, maple syrup in a large mixing bowl, and mix.
Spread the apple mixture at the bottom of a 9 or 10-inch oven-proof baking dish in an even layer and distribute the crumble topping evenly on top.
Bake in a 350 degrees F preheated oven for 40- 45 minutes or until the top part turns golden brown.
If preferred top it off with (vegan) icecream & Serve! Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
Got more apples? Try this Apple Cinnamon Oatmeal for a healthy and delicious fall breakfast you can make in 15 minutes.