Two nights ago, I hosted what has become one of my favorite annual traditions — Neighborsgiving!
And thanks to my wonderful neighbors — it was awesome.
And thanks to a few super easy recipes — my prep for the party was amazinglystress-free. Which was doubly awesome.
The theme of the night was a Thanksgiving-ish potluck. And since we had nearly 40 people who had rsvp-ed that they were coming, I knew from experience with this group that there would be more than enough food to go around. And since most people had volunteered to bring some sort of side dishes, I decided to just set out a few BotaBoxes for drinks, make a batch of homemade apple cider, assemble some super-easy cranberry baked brie bites as an appetizer to pass out as everyone arrived (recipe coming soon!), and then make one of my all-time favorite autumn classics for dessert.
Because you can never go wrong with a homemade apple crisp. :)
Last week, I actually had a surprise box of apples show up in the mail from Harry & David, which I had to quickly snatch from our mail room before our building manager devoured them all. (I think I win the award for the most temptingly-delicious mail in our building!) And of course, I immediately knew what I wanted to do with them.
Usually I just throw in a little-of-this and a little-of-that when making fruit crisps. But this time, I decided to do an apple-ish spin on my Easy Blueberry Crisp recipe, since it’s naturally gluten-free and delicious. It can also naturally be vegan, but I decided to sub in melted butter for coconut oil for a little treat because it was Friendsgiving. ;)
Making the crisp was easy! I just chopped up a bunch of apples with the skin on (which I think is pretty, but you can peel the apples if you’d like). Then tossed them with a bunch of cinnamon and a little lemon juice.
And then whipped up this tasty oatmeal-nut topping, which is sweetened with maple syrup and a hint of extra cinnamon, and made with gluten-free almond meal. (Or you can also sub in any kind of flour if you’re not making it gluten-free.)
Then I baked it up until the top was extra crispy and the apples were extra soft…
…and then we dove in. I mean, just look at that red deliciousness! (<– Hehe, food humor!)
Really, this recipe was everything I love about a good, comforting apple crisp. It was blissfully easy to make (you could even chop the apples and assemble the topping in advance), it was cinnamon-spiced (but not so much so that you couldn’t taste the apples), it was the perfect mix of super-crispy and super-soft, and it was a hit at the party. :)
We went a little indulgent and served it with ice cream and caramel sauce for drizzling. But if you’re going a healthier route, I can assure you that this recipe tastes just as delicious on its own. :)
So a big cheers to easy recipes and easy entertaining, made all the better by my amazing neighbors. It’s easy to be thankful this month for good nights like these. :)
This Easy Apple Crisp recipe is made with simple ingredients, it’s naturally gluten free (and vegan, if desired), and it’s absolutely delicious!
1 cup old-fashioned oats (use certified gluten-free oats if making this recipe GF)
1/2 cup almond meal*
1/2 cup chopped pecans or walnuts
1 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon salt
1/4 cup maple syrup
1/4 cup melted butter (or coconut oil, if making this recipe vegan)
4 apples, cored and diced (about 5–6 cups)
2 teaspoons freshly-squeezed lemon juice
Preheat oven to 350 degrees F.
Add oats, almond meal, nuts, 1/2 teaspoon cinnamon, and salt to a mixing bowl, and toss until combined. Add maple syrup and melted butter (or coconut oil), then toss until combined. Set aside.
In a separate bowl, combine the apples, lemon juice and remaining 1 teaspoon cinnamon, and toss until combined. Spread the apple mixture evenly into a greased 8×8-inch or 9×9-inch pan, then sprinkle the oat mixture evenly on top of the apples.
Bake for 35-40 minutes, or until the topping is crisp and golden and the apples are soft and cooked through. Serve immediately. (I served mine with ice cream and a drizzle of caramel sauce.)
Or let the apple crisp cool to room temperature, then cover and refrigerate for up to 3 days.
*If you can’t find almond meal at the store, you can pulse almonds in a food processor until fine to make almond meal. OR, you can substitute in white whole wheat flour (or all-purpose flour) in place of the almond meal.
Oh how yum this looks, I would serve mine up with some whipped coconut cream.
Thanks Celeste, we hope you enjoy it (and whipped coconut cream would definitely be yummy on this)! :)
Simple and beautiful! Love the almond flour here! Great GF addition for Thanksgiving/Friendsgiving/Neighborsgiving!
Thanks Senika, we hope you enjoy it!
This looks heavenly! Perfect for a not-too-heavy holiday dessert. (But ice cream/frozen yogurt would definitely be necessary) ;)
Thanks Margaret, we hope you enjoy! :)
So delish! My two boys love apples. Do you have any suggestions for a pumpkin crisp?
Thanks Selina, we’re glad you enjoyed this! Hmmm, we haven’t tried a pumpkin crisp, so we can’t say for sure, but it seems like there are some recipes out there, online!
These looks soo good! I just bought a bag of apples and cant wait to try this recipe! yum!
Thanks, we hope you love it Ana!
when I saw this recipe and saw I had all the ingredients for it, I immediately made it. And it was so good! (AND SO EASY TOO!!!). I’m thinking of making it again and bringing it to my work’s thanksgiving potluck. I had mine with ice cream which was delicious, and I wish I had the caramel sauce to go with it as that would have been divine. My one note was that I would have enjoyed it just a tad sweeter but adding the ice cream gives that sweetness so it all worked out.
Any idea on how this would freeze if frozen before baking? Or any suggestions on how to make this freezer friendly? I have about 12 pounds of apples that need to be used and am currently freezer batch cooking for twins coming soon!
Hi Hannah, yes, you can definitely freeze this before baking it! You can just pop it right in the oven from the freezer (it will just need to bake longer). Keep an eye on it, and if the top starts to get too brown, cover it with foil. Or you can initially cover it with foil for part of the way, and remove it for the last 15 minutes or so. We hope this helps, and that you enjoy it! :)
The part I need the recipe for is the crisp topping – what are the ingredients for this please and how do you make the topping?
Hi Penny, we’re a little confused by what you mean. The recipe for the crisp topping, as well as the instructions are both listed in the recipe.
this looks delicious! any recommendations for the best kinds of apples to use? don’t want them to all go to mush when I bake this. thanks!
Thanks Pressley, we hope you enjoy it! We like a mixture of Pink Ladies, Honeycrisp, Gala and Jonagold. We hope that helps!
Is this recipe freezer-friendly??
Hi Cindy, it sure is – we hope you enjoy! :)
Thanks for the wonderful recipes!! So good to have Paleo friendly alternatives for friends!
You’re welcome! We hope you and your friends enjoy this one! :)
This was so yummy!! A great recipe for the start of fall :)
The better healthier version! Love.
To say that I’m somewhat kitchen-phobic would be an understatement – but I love making this recipe! I use a mix of Macintosh and Granny Smith apples, and if you want a little extra sweetness, I add some So Good vegan ice cream. Not sure if I missed it on my mobile – are the nutritional facts posted? Many thanks, I love this recipe!