It’s almost fall…  I LOVE this season and it officially starts next week, but I just couldn’t wait to get into the kitchen and start cooking fall flavoured recipes like this yummy apple crisp! I have a soft spot for apple crisp. For me it is pure nostalgia. I ate it all the time growing up – this time of year especially – as we would make the most delicious apple crisp with apples from my parents orchard.

Top this healthy version with vegan or dairy ice cream and it is absolutely divine! Perfect for your fall dinner party, thanksgiving get together (yes, it’s just around the corner for us Canadians!) or as an occasional treat with a cup of tea… mmmmmmm!

Prep time: 20mins

Cook time: 50-60mins

Yields: 6 Servings

Ingredients:

6-8 large apples (my favourite are northern spy or august apples)

1 Tbsp arrowroot starch

1/2 Tbsp cinnamon

1 tsp nutmeg

juice of 1/2 lemon

2 Tbsp maple syrup

2 cups gluten free old fashioned rolled oats (not quick oats)

1/2 cup coconut sugar

1 tsp cinnamon

pinch of nutmeg

pinch of unrefined sea salt

3/4 cup chopped pecans

1/2 cup coconut oil

Method:

1. Preheat oven to 350°C

2. Wash, peel and slice apples and put into a large mixing bowl. Add arrowroot starch, cinnamon, nutmeg, lemon juice and maple syrup and toss to coat all the apples. Pour apples into a baking dish (I used a deep 8″x10″ glass baking dish) and set aside.

3. To prepare the topping, mix rolled oats, coconut sugar, cinnamon, nutmeg, sea salt, pecans and coconut oil in a medium sized mixing bowl until well combined.

4. Spoon the oat mixture over top the apples evenly. Then place the apple crisp into the oven and cook for 50-60mins or until the apples are fully cooked and topping is golden brown (cooking time may vary depending on how thin/thick you slice your apples).

5. Remove from the oven and serve warm with a scoop of your favourite vegan (or non-vegan) ice cream. Enjoy!