1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond meal or almond flour
½ cup chopped pecans or walnuts (optional but recommended)
⅓ cup lightly packed coconut sugar or brown sugar
¼ teaspoon fine sea salt
4 tablespoons unsalted butter, melted
1/4 cup plain yogurt (Greek or regular)
Don’t forget vanilla ice cream, for serving!
Preheat the oven to 350 degrees Fahrenheit.
Place the sliced apples in a 9” 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.
Meanwhile, 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 for 20 minutes, give them a stir and redistribute them evenly in the baker. Dollop small spoonfuls of the oat mixture evenly over the filling (see photos, no need to pack it down). Return the baker 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, I insist. Leftovers keep well in the refrigerator, covered, for about 5 days.
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.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.