No-Peel Apple Almond Crisp | Richmond Moms

 

This easy crisp makes for a healthy Thanksgiving dessert or a yummy breakfast any morning. Skip peeling the apples, and you’ll save time and boost the fiber content.

Thank you to our food contributor Kathleen Ashmore for sharing. Go to kathleenashmore.com to find all her recipes or follow her on Instagram @kat_can_cook. 

 

 

No-Peel Apple Almond Crisp

Serves 6

 

 

Filling:

  • 3 medium large apples, cored and sliced thinly
  • 1⁄4 cup unsweetened almond milk
  • Zest from 1 lemon
  • 1 teaspoon vanilla extract
  • 1 Tablespoon arrowroot powder, or 2 teaspoons corn starch
  • 1⁄2 teaspoon kosher salt

 

Topping:

  • 1 cup almond flour
  • 1 cup old-fashioned rolled oats
  • 1⁄2 cup sliced almonds
  • 1⁄3 cup unsweetened coconut flakes
  • 1⁄2 cup Grade B maple syrup
  • 1 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 cup coconut oil, room temperature (can sub butter)

 

Directions

  1. Preheat the oven to 375 degrees F.
  2. Make the filling: In a medium bowl, gently toss sliced apples with the rest of the ingredients until combined, then pour into a pie plate or cast iron skillet and spread evenly. Set aside.
  3. Make the topping: In a large bowl, combine all ingredients and mix with your hands until it starts to clump together. This won’t take long.
  4. Arrange the topping on the apple filling and bake for 40-45 minutes until the fruit is soft and bubbling and the top is golden brown.
  5. Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream.
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