Apple crisp is a classic autumn dessert that’s easier than making apple pie because it swaps the pie crust for a crumbly oat topping. You get the same cinnamon-spiced baked apples, just in a form that’s a little more doable for busy days! Enjoy friends! If you make this apple crisp, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! For the Apple Filling:
Apples – Granny Smith apples are great if you like tart flavor, or Honeycrisp for a more balanced sweet- tart flavor. Sweetener – Maple syrup or brown sugar. Lemon juice Spices – Ground cinnamon and ground nutmeg add warmth to the filling. Vanilla extract Cornstarch or tapioca flour – This thickens the filling.
For the Crisp Topping:
Rolled oats – Also known as old-fashioned oats. All-purpose flour – I haven’t tried it myself, but I think a 1:1 gluten-free flour would also work in this recipe if you want to make a gluten-free vegan apple crisp. Coconut sugar or brown sugar Ground cinnamon Salt Coconut oil Sweetener – Maple syrup or agave nectar.
