4medium-sizedsweet apples, peeled, cored, and sliced(600 g / we recommend Braeburn, Honeycrisp, Golden Delicious, or Gala)
¼cupunsweetened applesauce(65 g)
1½teaspoonsapple cider vinegar(raw and unfiltered)
1½tablespoonsdate sugar(15 g / can sub coconut sugar)
1½teaspoonsbrown rice flour
1teaspooncinnamon powder
Topping
¼cup100% pure maple syrup
1tablespoonsmooth almond butter(15 g / no added oil or salt)
½teaspooncinnamon powder
¼teaspoonground nutmeg
¾cupuncooked rolled oats(60 g / not instant / for a gluten-free crisp, be sure to purchase oats with certified gluten-free processing)
½cupraw almonds, chopped or sliced(70 g)
Instructions
Preheat your oven to 350°F (175°C) and peel, core, and thinly slice the apples. Place them into a mixing bowl.
In a separate bowl, whisk together the applesauce and apple cider vinegar. Add the mixture to the sliced apples and gently toss to coat the apples.
Sprinkle the date sugar, brown rice flour, and cinnamon over the apples and toss again until all of the slices are coated.
Transfer the apple filling to an 8x8x2" dish or 9-inch pie plate and spread evenly to the sides. Cover the baking dish with parchment paper and then foil. Bake for 35–45 minutes or until the apples are just tender but not mushy. Baking time can vary so keep an eye on things.
While the apples are baking, make the topping
Place the maple syrup, almond butter, cinnamon, and nutmeg into a bowl and whisk until smooth and creamy. Add the rolled oats and almonds and stir until everything is combined.
After the apples have baked, remove from the oven and take off the parchment paper and foil. Crumble the topping evenly over the apples.
Place the uncovered baking dish back into the oven and bake for an additional 20–25 minutes or until the topping is crisp and golden brown and the apples are tender.
Let sit for about 10 minutes before serving. Enjoy!