Ginger Snap Apple Crisp

Plant-Based, Dairy-Free, Gluten-Free

I was searching around for an apple crisp recipe without refined sugar and couldn’t find what I was imagining. I wanted something just as crumbly, toasty, and sweet but healthy enough to eat for breakfast. With a bag of freshly picked honeycrisp apples on hand, I combined some general apple crisp guidelines with my healthy granola recipe. The result is a satisfying crisp that can be a dessert, breakfast, snack, or all of the above!


Time: 1 hr 20 minutes

Servings: 6-8


Apple Mix:

5 apples peeled and chopped thinly (honeycrisp is my favorite)

1/4 cup lemon juice

2 tbsp water

2 tbsp pure maple syrup

1 tbsp arrowroot starch

2 tsp cinnamon

1 tsp ginger

Pinch nutmeg

Pinch clove

Crumble Mix:

1 cup buckwheat flour

2 cups rolled oats

1/2 cup chopped raw walnuts

2 tsp cinnamon

1 tsp ginger

Pinch nutmeg

Pinch clove

Pinch salt


1/3 cup coconut oil

1/3 cup almond butter

1/3 cup maple syrup

Method: Grease a 12x12 inch baking dish and preheat oven to 350 F. Combine apple mix ingredients in a bowl and pour into baking dish. In a new bowl, combine the crumble mix ingredients. Take a microwave-safe measuring cup and measure the coconut oil. Melt in the microwave in increments of 20 seconds until completely clear. (You could also melt it in a saucepan.) Add the almond butter to the measuring cup and stir. Heat for another 20 seconds so it is completely soft and mixed. Add the maple syrup to the cup and stir all together. Pour this liquid mixture over the crumble mix and blend with a spoon or spatula soft and crumbly. Layer the mixture over the apples in the baking dish and pat down evenly. Bake in the oven for 1 hour until the top is browned but not burned. Serve hot with a scoop of ice cream for a dessert, or allow to cool with a towel covering it overnight and serve with yogurt and berries for breakfast!