Low Iodine Lemon-Vanilla Apple Oat Crisp
Total time1 hr 5 min
Prep time15 min
Cook time40 min
4.6(29)
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Learn more →Ingredients
6 servings
For the apple filling
- 6 medium apples (about 3 lbs), peeled, cored, and sliced ¼-inch thick
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tsp vanilla extract
For the oat crisp topping
- 1 ½ cups old-fashioned rolled oats
- ¾ cup almond flour
- ½ cup raw almonds, roughly chopped
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- ½ tsp lemon zest
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, toss the sliced apples with 3 tbsp maple syrup, lemon juice, 1 tsp lemon zest, 1 tsp cinnamon, ground ginger, and vanilla extract until the apples are evenly coated. Transfer the apple mixture to the prepared baking dish and spread into an even layer.
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