1. Preheat oven to 350°F. Grease an 8-inch square baking pan with coconut oil. This is the pan I used. Set aside.
2. In a large bowl, add all Apple Crisp Filling ingredients: apples, coconut sugar, maple syrup, almond flour, cinnamon, nutmeg and vanilla extract. Using a rubber spatula, stir and fold until apples are fully coated and sugar mostly has dissolved. If your mixture isn’t very wet, add in water—you’ll want to see 1-2 tablespoons liquid at the bottom of your mixing bowl. I used 2 ½ tablespoons water in mine.
3. Pour this mixture into the prepared baking pan. Use the spatula to smooth apples into an even layer.
4. Add all Healthy Crisp Topping ingredients to a small bowl. Using a fork, stir and fold until well mixed. Pour topping evenly over apples. Once evenly spread, press down and pack the topping down firmly onto the apples—this will create a crispy, cohesive layer of topping.
5. Bake for 40-60 minutes. Mine took 45 minutes. It’s done when the topping is a deep golden brown and the juice around the filling has thickened. To test, use a spoon to carefully lift up a corner of the crisp to see the juices. If it’s still watery, bake for another 5 minutes.
6. Allow to cool for 10-15 mins. Serve warm with a scoop of dairy-free ice cream on top. Enjoy! Storing instructions below.

More Easy Healthy Apple Crisp + Fall Recipes

• Paleo Apple Crisp with Coconut & Pecans
• Vegan Gluten Free Cinnamon Apple Crisp with Oats
• Vegan Gluten Free Blueberry Crisp
• Gluten Free Pumpkin Bread Recipe