Photo Credit: wellplated.com

Ingredients:

FOR THE APPLE FILLING:
4–5 large, crisp apples (about 2 pounds; I like a mix of sweet and tart, such as Honeycrisp and Granny Smith)
1/2 cup reduced-sugar dried cranberries (optional)
3 tablespoons pure maple syrup (or honey if the crisp does not need to be vegan)
1 tablespoon cornstarch
Zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg (it’s an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it.)

FOR THE CRISP TOPPING:
1 cup rolled oats (gluten free if needed)*
3/4 cup chopped pecans or walnuts (untoasted)
1/2 cup almond meal**
1/2 cup unsweetened shredded coconut***
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup melted virgin coconut oil or very light extra-virgin olive oil
1/4 cup pure maple syrup (or honey)

For full recipe go HERE.
 

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