¾ cup rolled oats
¾ cup all-purpose flour, or spelt flour
⅓ cup chopped hazelnut or pecans, or other nut of choice
¼ tsp sea salt
¼ cup brown sugar or coconut sugar
¾ tsp cinnamon
½ tsp cardamom
6 tbs Califia Avocado Oil Plant Butter, melted
vegan vanilla ice cream, for serving
1lb granny smith peeled and sliced into 1/4 -inch slices
1lb honey crisp apples, peeled and sliced into 1/4 -inch slices
2 tsp lemon juice
2 tbs cornstarch
1 tsp cinnamon
½ tsp nutmeg, preferably freshly grated
½ tsp kosher salt
1 tsp vanilla extract
3 ½ tablespoons maple syrup
Heat oven to 350 Fº. In a medium bowl mix together the oats, flour, hazelnuts, salt, brown sugar, cinnamon, and cardamom until combined. Pour in the melted butter and mix until the mixture is well combined and lumpy.
To a large bowl add the sliced apples, lemon juice, cornstarch, cinnamon, nutmeg, salt, vanilla extract, and maple syrup. Mix everything together until combined and pour into a lightly greased 9-inch pie dish.
Top the apples evenly with the crumb topping and bake for about 45 minutes, or until the apples are tender and the crisp is slightly bubbling.
Serve warm with a scoop of ice cream.