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Allergen-Free Apple Crisp

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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6

Equipment

  • 6 four-ounce ramekins
  • Large mixing bowl
  • Medium mixing bowl
  • Baking sheet

Ingredients

  • 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

Optional:

  • vegan vanilla bean ice cream or whipped topping

Instructions

  • 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.