Of course, you can eliminate the sugar by substituting liquid honey, brown rice syrup, coconut nectar, or pure maple syrup. They all have a distinctly different flavor, so each time you make this, try a different sugar alternative and get to know how each tastes in desserts.
Makes 4 to 6 servings
Crisp Topping
2 cups finely chopped almonds or pecans
2 cups large-flake rolled oats or quinoa flakes
½ cup packed coconut sugar or brown sugar
2 tablespoons chickpea or rice flour
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ cup softened extra-virgin coconut oil or butter
Apple Filling
3 tablespoons packed coconut sugar or brown sugar
2 tablespoons chickpea or rice flour
6 to 8 apples, quartered
3 tablespoons extra-virgin coconut oil or butter, cut into pieces
1. Preheat the oven to 350°F. Lightly oil a 3-quart baking dish.
2. Make the topping: Combine the almonds, oats, sugar, flour, cinnamon, and salt in a medium bowl. Using a pastry blender or your hands, work the coconut oil into the flour mixture until the pieces are about the size of peas.
3. Make the filling: Combine the sugar and flour in a large bowl. Add the quartered apples to the sugar mixture and toss to mix well. Transfer the apples to the prepared dish and dot with the oil.
4. Crumble the crisp topping evenly over the fruit. Bake until the fruit is soft and the topping is bubbly and lightly browned, about 40 minutes.