Apple Crisps takes everything delicious about apple pie without any of the frustration of rolling out gluten free and vegan pie dough. Crisps are so versatile, so use this recipe as a jumping off place and make it your own!
Peel, core and chop your apples (we used a blend of Granny Smith and Braeburn). I love a chunky crisp, but feel free to dice your apples anywhere from 1/4" to an inch. The larger your dice the chunkier your filling.
In a medium bowl, combine the apples, lemon zest, lemon juice, and 2 tablespoons of brown sugar. Stir to coat the apples.
In a separate bowl combine the oats, pecans, almonds, and spice package with the buttery spread and brown sugar. Feel free to adjust how much spice to add. The full package gives quite a kick!
Pour apple mixture into the baking pan and top with the oat mixture. Bake for 45 minutes until the apples are tender and the topping is lightly browned.
I like to use the leftover crisp to top breakfast yogurt!
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