Because it’s fall. And if you’re like us, you already have a surplus of apples on the counter. This crisp is a take on my summer variety, with the addition of pears and all the cozy spices. It’s incredible with ice cream + my date caramel sauce, but just as good straight from the pan!
INGREDIENTS:
(serves 6-8)
FILLING:
6 cups apples (about 6 apples)
2 cups ripe bartlett or bosc pears (about 3-4 pears)
1/2 lemon, juiced
2.5 tbsp arrowroot starch (or corn or tapioca)
1/4 cup maple syrup
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
pinch salt
CRUMBLE:
1 cup rolled oats
3/4 cup almond flour, or meal
1/2 cup unsalted walnuts
1/2 cup unsalted pecans
1/3 cup maple syrup
1/3 cup coconut oil, melted
1 tsp vanilla
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp ginger powder (optional)
+ make the date caramel sauce here!
RECIPE:
Pull out a 9×12 (ish) baking dish. Heat oven to 350.
Roughly chop apples into cubes, skin on. If you prefer thin slices, that’s fine too! Do the same with the pears. Mix in a large bowl.
Add the rest of the filling ingredients and stir to combine. Set aside.
Chop the pecans + walnuts into fine pieces by either pulsing in a food processor or chopping very well. Add to a large bowl with the oats, almond flour, spices + salt. Stir to combine.
Add in the melted coconut oil, maple syrup + vanilla. Mix well until fully incorporated.
Pour your filling ingredients into your pan (it’s fine to include the excess liquid, too). Add the crumble mix on top and spread out evenly.
Cook for about 30-35 minutes. You’ll want the filling to be bubbling up on the sides and the top golden brown. Let sit for a few minutes before digging in.
Will last up to a week in the fridge. Best served warm so either pop in the microwave or back in the oven for crispiest reheat.