▢ 1 ¼ cup Gluten-free Rolled Oats ▢ ¾ cup Walnuts ▢ ½ cup Almond Flour ▢ ½ cup Coconut ▢ ⅓ cup Maple Syrup ▢ 6 tbsp Avocado Oil ▢ ¼ tsp Cinnamon ▢ 4 Fuji Apples ▢ 1 tbsp Lemon Juice ▢ 2 tbsp Maple Syrup ▢ ½ tsp Cinnamon ▢ ¼ tsp Nutmeg
Peel, core, and cut the apples into uniform slices so they cook evenly in the oven.
Place the sliced apples into a large mixing bowl and toss with lemon juice, maple syrup, cinnamon, and nutmeg.
Stir well to cover all the apple slices with the sweet mixture. Arrange the apples into a 9x13-inch baking dish.
In a large mixing bowl combine all the toppings ingredients: rolled oats, walnuts, almond flour, coconut, maple syrup, avocado oil, and cinnamon.
Massage the batter with your fingers to create a consistent crumble. The texture should be wet but crumbly.
Sprinkle the topping evenly onto the apples. Don't spread or pack the toppings using a spatula, it wouldn't crunch.
Bake the vegan crisps on the medium rack of your oven preheated to 350°F (180°C) for 30-45 minutes.
Serve lukewarm with a dollop of dairy-free coconut yogurt or dairy-free vanilla ice cream.
Prep Time: 10 minutes Cook Time: 40 minutes Makes: 8 Bowls Calories: 376 kcal per Bowl