Ingredients:

  • 6 large Granny Smith and Honeycrisp apples (approx. 1 kg), peeled and sliced 1/4 inch thick
  • 1/4 cup coconut sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp pure vanilla extract
  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 tsp sea salt

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. Slice the apples. Peel and slice the apples 1/4 inch thick. Slice them uniformly so they cook at the same rate.
  3. Mix the filling. Toss the apples with 1/4 cup coconut sugar, 1 tbsp lemon juice, 1 tbsp cornstarch, spices, and 1 tsp vanilla.
  4. Layer the fruit. Transfer the mixture into your baking dish, spreading it out into an even layer.
  5. Start the crumble. In a separate bowl, combine 1 cup oats, 3/4 cup flour, 1/2 cup brown sugar, and 1/2 tsp sea salt.
  6. Work the butter. Add 1/2 cup cold cubed butter and pinch it into the dry ingredients. Stop when it looks like wet sand with small lumps.
  7. Top the fruit. Sprinkle the crumble evenly over the apples. Note: Don't pack it down; keep it loose for better airflow.
  8. Bake the crisp. Place in the oven for 45 minutes until the topping is golden and the fruit juices are bubbling at the edges.
  9. Let it rest. Remove from the oven and wait 10 minutes. The juices need this time to set into a velvety sauce.