• Rachel

Apple Crisp Dreamin'

Updated: Oct 21, 2020

It's Fall-no shocker there, and while for me it signals winter's pending arrival, it nevertheless has many positives that need to be celebrated. Seasonal produce is abundant this time of year, so if you are team apple, have we got a super easy recipe for you! No peeling, slicing, macerating or waiting. This apple crisp is a delicious way to start off your day, or use it as a holiday dessert.


6 medium (or 4-5 large) Gala/Fuji apples

1/3 cup canola oil

1/3 cup coconut sugar (or brown if you don't have coconut)

1 tsp. vanilla extract

1/2 tsp. maple extract

1 cup flour ( I used gluten-free oat flour)

*1 cup (rolled oats (you can use one minute oats if that's all you have -changes the texture a bit but that's totally ok).

1 tsp. baking powder

1 tsp. cinnamon


Pretheat oven to 350F

Chop up the apples into small even chunks (you can slice them too-in fact they cook faster and a bit softer when sliced, but we like the chunkiness of the small chunks).

* If you want to peel them-no problem-but we like the texture with the skin on AND it's a real time saver.

Combine oil and sugar and combine until its a uniform caramel color.

Add the extracts and mix.

Add the dry ingredients and mix until it resembles a crumbly texture. If it's too wet, then add more flour until you achieve crumbly results.

Spread some butter (dairy free butter is good too) to grease the bottom of a pan (I used 8x8 aluminum).

Evenly place apples into greased tin.

Sprinkle crumbly topping on top of apples until covered.

Place in preheated oven 350 for 40-50 minutes until top is crunchy and apples are soft.

A note about gluten free-if you are making this gluten free please be sure that your oats and oat flour specifically state GLUTEN-FREE on the package. If you would like to use regular gluten free flour instead, that would work as well.

Go watch the Because I Said So Video with this recipe and send us a note if you made it. Happy Holidays


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