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This recipe is something I wanted to try, especially after I got my coring peeler/slicer attachment from KitchenAid. It made the recipe so much easier for me. My hands sometimes ache and so the peeling and coring and cutting of the apples for this recipe took a toll. If you still have to peel, core, and slice the apples for this recipe – BLESS YOU!
I tried not just the healthier ingredients, but also the easiest. I’ve told you all, I’m lazy and busy and don’t have time for a lot of silliness. My most painful recipe on here is the Lasagna recipe. Could I have made that in a much easier fashion? Yes. However, someone wanted the traditional version and therefore, I delivered. This recipe is both convenient and yummy.
I wanted to mention that you can always use a grinder/fine shredder to make your own flour for this recipe. I know several folks who must eat a gluten free diet, and if you have celiac disease or are gluten intolerant – why not? Or, you can purchase a flour that’s right for you. I’ve used nut flours for this as well as wheat flour and both work fine.
Refer to my Recipe Rules to Live By – if you want to substitute out anything so that this recipe is better for you and your household – do it!
I love this recipe because the sliced apples are okay for my mouth. I have a texture issue when it comes to certain fruits – especially if they’re cooked. This recipe? I can eat. And with the added crunch of the topping? All the better. If you can handle ice cream or vegan ice cream, I say add it while the crisp is still hot for a perfect finish.
I usually make this in the fall of the year, but I got busy during that season and never put the recipe up for you. Sorry! But here it is now, better late than never, right?
Baked Apple Crunch
- 4 Tart Apples Granny Smith
- 4 Sweet Apples Honey Crisp
- 2 tablespoons of Lemon Juice
- ⅔ CUP Sugar
- 2 teaspoons of Ground Cinnamon
- 3 tablespoons of Starch cornstarch is what I use
- ¼ CUP Apple Juice or you can substitute water
- ¾ teaspoon Grated Ginger or substitute ½ teaspoon dried, ground ginger
- ½ teaspoon Nutmeg
- 1 CUP Rolled Oats
- ½ CUP Almond Meal
- ½ CUP All Purpose Flour
- ½ CUP Sugar
- ½ CUP Brown Sugar
- ½ CUP Pecans roughly chopped
- ¼ teaspoon Sea Salt
- 1 teaspoon Ground Cinnamon
- ½ CUP Melted Vegan Butter or Coconut Oil or Oil/Mixture of choice
- Preheat Oven to 350°F (176°C)
- Peel, core, and slice apples into the slices size you prefer. I like mine thin, but you may want them a bit chunkier. Some people slice them lengthwise – up to you. Add them to a large mixing bowl.
- Top and mix well with the remaining filling ingredients. Add these to a baking dish. I used a 9×13 inch pyrex baking dish.
- Add all of your topping ingredients together, stirring or using your fingers to combine it all very well. Evenly pour this over the apples in the baking dish.
- Bake for 50 minutes and check it. You may need to bake it for up to an hour. The filling should be bubbly and the apples should be tender enough to cut with a fork. The topping should be golden brown.
- Let it rest for at least half an hour before you serve it. Again – your favorite version of ice cream or even whipped cream tastes fantastic with this!