This wholesome, honey-sweetened apple crisp is covered in an irresistible oat, almond meal and pecan topping. This dessert is perfect for the holidays! This recipe yields about 8 modest servings.
Recipe adapted from my pear cranberry crisp.
Why buy organic? Apples are #4 on the Dirty Dozen list, meaning that conventionally grown apples are generally high in pesticide residues.
Make it nut free: To make this recipe nut free, omit the walnuts and use 3/4 cup whole wheat flour and 3/4 cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with certified gluten-free oat flour or gluten-free all-purpose flour.
Make it vegan: In the topping, use non-dairy yogurt and coconut oil in place of the butter. In the filling, use maple syrup instead of honey.
Make it dairy free: Use non-dairy yogurt and coconut oil in place of the butter.