Apple Raspberry Crisp

Vegan Gluten Free

Another gluten, dairy, and refined sugar free dessert! As you’ll see, you don’t actually need those inflammatory ingredients in desserts. This version is just as delicious as the others. The difference is, your body will love it too. We also added raspberries for a refreshing flavor combination, to add variety (which is so important in the nutrition world), and provide ellagic acid (a compound with chemopreventive powers. Enjoy in good health!

For the filling

  • 6 medium sized local apples
  • 2 cups raspberries
  • 1 Tbsp maple syrup
  • 1 tsp cinnamon
  • 1 Tbsp lemon zest
  • 1 Tbsp arrowroot

For the topping

  • 1 cup almonds
  • 1½ cups oats (be sure they’re gluten free if you have a gluten free guest)
  • ¼ cup refined coconut oil
  • ¹∕ ₃ cup maple syrup
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp sea salt

Preheat oven to 350 degrees.

For the filling

I like to keep the skin on the apples, but feel free to peel if skinless is your preference. Cut around the core or remove core with an apple corer. Dice into 1 inch pieces. Place in 13×9 inch glass baking dish. Add remaining filling ingredients and mix well. Set aside and let the natural juices release from the fruit while you put together the topping.

For the topping

Place almonds in food processor and pulse until finely chopped. Add oats and pulse a couple of times to blend. Add coconut oil and pulse 4–5 times until oil is evenly distributed. Add remaining ingredients and pulse 4–5 more times.

Evenly distribute the topping on top of the fruit and bake 45 minutes uncovered. If the fruit is bubbling up from the bottom, it is ready. If it isn’t bubbling, cover with aluminum foil so the topping doesn’t burn, and bake an additional 15 minutes, until the fruit bubbles.

Chef’s Tip: Make double the topping and pop in the freezer for another day.

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