3/4cup (84g)blanched almond flour (this keeps it moist, do not sub with another flour, as that will change the buttery topping)
Optional: 2 tablespoons raw sugar for sprinkling on top, highly recommended for shine and crunch!
I like to use honeycrisp apples because of their natural sweetness, making the need for sugar very minimal. I, personally do not want to eat a pie of sugar, so the apples are an important choice here. If you change the apples, you may need a lot more sugar. The honeycrisp flavor is the best and complimented by the lemon juice.
First, you will need to make the walnut butter or pecan butter. It helps to do this the day before so it's ready to go. This replaces any oil or butter, yet still gives a wonderful buttery taste and crisp.
Preheat the oven to 375°F and lightly grease the bottom of a 9 inch pie dish.
For the filling, peel and slice the apples into 1/4 inch wedges and add to a large bowl. Add the cinnamon, allspice, sugar, lemon juice and pecans. Set aside.
For the topping, to a separate medium bowl, add the syrup, walnut butter and cinnamon and stir until smooth. Add the oats and almond flour and mix for a couple of minutes until very thick and sticky, as pictured.
Spread out the prepared apples in an even layer into the pie dish. Top with the topping mixture with your fingers and make sure all the apples are well covered evenly.
Bake for about 25 minutes or until the apples are tender and the top is a nice golden brown.
Apple crisps are best served immediately while warm. Top with dairy-free whip cream, such as the So Delicious cocowhip or a vegan ice cream, like this Vegan Cheesecake Ice Cream!
If gluten-free, be sure to use certified gluten-free oats.
Be sure to use either walnut or pecan butter, as these are both naturally very oily and runny after being roasted. This is what yields such a wonderful buttery taste that other nut butters won't provide.
To reheat any leftovers, reheat in the oven at 300°F covered with foil until hot. The topping will get nice and crispy again.