cinnamon – adds warm and big burst of flavor.brown sugar – to add sweetness to the topping.I used gluten-free 1:1 all-purpose baking flour, but you can also use whole wheat pastry flour, whole wheat white flour, or a mix of all-purpose flour and whole wheat flour. flour – this oat topping is fairly forgiving, meaning you can use a variety of whole grain flours to suit your needs.Note: this recipe does not work with steel cut oats. rolled oats – using old-fashioned oats will give the oat topping the best texture (compared to quick oats).vanilla extract – for a hint of floral sweetness.ground cinnamon – because what would an apple crisp be without the addition of cinnamon?!.You’ll just end up with a much juicier filling. You can probably get away without it if you don’t have either of these. tapioca flour – feel free to sub cornstarch, which will help thicken the juices that release as the apples bake.brown sugar – or coconut sugar if looking for a refined sugar free option.lemon juice – helps keep the apples from turning brown while you cut them and also cuts the sweetness a bit.fresh apples – Here I used a mix of Granny Smith and Honeycrisp, or you could try Jonagold or Cosmic Crisp.Let’s break down what we need to make this healthy apple crisp Apple Mixture Both varieties hold up well when baking apple recipes. Here I opted for Granny Smith apples, which will add some tartness to the recipe, along with Honeycrisp apples, which as we all know are deliciously sweet and crunchy. I like to use different types of apples for baking this crisp recipe. The perfect fall dessert that doubles as breakfast leftovers – I love enjoying this apple crisp with some yogurt the next morning.Dietary friendly – this recipe is easy to make gluten-free using certified gluten-free oats, and vegan friendly using plant based butter. You truthfully don’t need a lot anyway, as long as you use sweeter apples.
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