This Apple Crisp without Flour has a layer of juicy apples topped with a crunchy oat-walnut topping! It's vegan, gluten-free, and can be enjoyed as breakfast or dessert!
Preheat oven to 180C (350F). Start by cutting apples in quarters, then remove the cores. if you don't like the texture of the skin, feel free to peel them.
Add the apples to the baking dish and toss with sugar, cinnamon, and lemon juice.
3-4 medium-large apples, optional to be peeled, ½ teaspoon ground cinnamon, 2 tablespoon brown sugar, A squeeze of lemon juice
Add all of the ingredients to a large bowl and mix well. It's best to use your hands or a fork.
1 cup oat flour, 1 cup rolled oats, ¼ cup brown sugar, packed, ⅓ cup coconut oil, solid but scoopable, ⅓ cup raw walnuts or pecans, roughly chopped, ⅓ cup raw pepitas, 1 teaspoon ground cinnamon, A pinch of salt
Transfer the topping over the apples in an even layer and bake for 35-40 minutes. Let it rest at least 15 minutes before serving.
Top with ice cream, yogurt, or plant milk (all optional) and serve right away!
Notes
Types of apples: If you want a sweeter base, you can use all Honey Crisp or Golden Delicious apples. If you want your crisp to be tangier, use all granny smith apples. However, if suggest using half Honey Crisp and half Granny Smith.
To make oat flour: place rolled oats in a blender or a food processor and blend for 1 minute or until you have a fine powder.
To make this nut-free: replace the walnuts with sunflower seeds, more pepitas, or apricot seeds.
Storage:
Fridge: Let it cool to room temperature, then transfer to an airtight container and cover with a lid. Store in the fridge for 4-5 days. Keep in mind that as the days pass by, the crisp topping becomes a bit soggy, but reheating helps it crisp back up.
Freezer: For the best result, freeze the crisp before baking. No need to thaw. However, if you want to freeze it when it's already cooked, it will last for 3 months in the freezer.