Step 1

Preheat oven to 350°F. Grease an 8-inch square baking pan with coconut oil. Set aside.

Step 2

In a large bowl, add all Filling ingredients: apples, coconut sugar, maple syrup, almond flour, cinnamon, nutmeg and vanilla extract. Using a rubber spatula, stir and fold until apples are fully coated and sugar has dissolved. If your mixture isn’t very wet, add in water—you’ll want to see 1-2 tablespoons liquid at the bottom of your mixing bowl. I used 1 ½ tablespoons water in mine.

Step 3

Pour this mixture into the prepared baking pan. Use the spatula to smooth apples into an even layer.

Step 4

Add all Topping ingredients to a medium bowl. Using a fork, stir and fold until crumbles form. Gently spoon evenly over apples, making sure to keep crumbles intact.

Step 5

Bake for 40-60 minutes. Mine took 45 minutes. It’s done when the topping is a deep golden brown and the juice around the filling has thickened. To test, use a spoon to carefully lift up a corner of the crisp to see the juices. If it’s still watery, bake for another 5 minutes.

Step 6

Allow to cool for 10-15 mins. Serve warm with a scoop with dairy-free ice cream on top. Enjoy! Storing instructions below.

Step 7

One Bowl Gluten Free Vegan Pumpkin Bread (V, GF, DF)

Step 8

Healthy Pumpkin Oatmeal Muffins (Vegan, GF)

Step 9

Skillet Roasted Cinnamon Maple Pecans (V, Paleo, GF)