Whether you recently went apple picking, are lucky enough to have an apple tree in your yard, or picked up a bushel of fragrant honeycrisps at your local market, an apple crisp is the best thing to do with the current abundance of the seasonal fall fruit. This recipe is very forgiving, and although I’ve found that honeycrisp and fuji tend to hold up best, any apples will do.
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- 6 four-ounce ramekins
- Large mixing bowl
- Medium mixing bowl
- 4 small apples (Fuji or honeycrisp work best), chopped (I leave the skins on, but you can peel the apples if you'd like)
- 2 tbsp coconut flour
- 1 tsp cinnamon
For the topping:
- ½ cup coconut oil, melted (if you're starting with solid coconut oil, measure a little more than ½ cup into a microwave-safe bowl or measuring cup and heat in the microwave in 30-second increments until completely melted, then re-measure ½ cup before using in the recipe)
- ¼ cup honey
- 1½ cup gluten-free rolled oats
- ½ cup gluten-free flour (I use Bob's Red Mill 1-to-1 Baking Flour)
- 1 tsp cinnamon
- ½ tsp salt
- vegan vanilla bean ice cream or whipped topping
- Preheat oven to 350 degrees.
- Lightly grease ramekins with coconut oil or any other top-8-free oil.
- Place apples, coconut flour and 1 tsp cinnamon into a large mixing bowl and stir until apples are coated.
- In a separate medium mixing bowl, combine liquid coconut oil, honey, gluten-free rolled oats, gluten-free flour, 1 tsp cinnamon and salt. Stir until a sticky mixture forms.
- Spoon about ¼ cup of the apple mixture into each greased ramekin.
- Top with oat mixture.
- Place ramekins onto a rimmed baking sheet, then place in oven and bake for 25 minutes or until tops are brown and apples are bubbling.
- Remove from oven and allow to cool until you can handle the ramekins.
- Top with vegan, soy-free vanilla bean ice cream or whipped cream and serve while crisps are still warm.