A welcome, playful twist on typical apple crisp. This one is also somewhat healthier than most. While it’s baking, the house is filled with an inviting fragrance of a complex blend of sweet apples, warm spices, and a streusel-like topping. Drizzled with caramel syrup, it’s irresistible.

Serves 12

• 1 1/2 cups cookie crumbs
• 3–4 Tbsp melted coconut oil (or oil of your choice)
• 1 Tbsp coconut sugar
• 1/2 tsp cinnamon
• pinch salt

 Apple Filling

• 3 medium apples, peeled and thinly sliced
• 3 Tbsp flour (I use white spelt)
• 2 Tbsp natural maple syrup
• 1 Tbsp freshly squeezed lemon juice
• 1 tsp cinnamon
• pinch cardamom
• pinch nutmeg

 Topping

• 1/2 cup flour (I use white spelt)
• 1/3 cup old-fashioned oats
• 1/4 cup coconut sugar
• 4–5 Tbsp melted coconut oil, divided
• pinch cardamom (optional)
• pinch nutmeg
• pinch salt
• 1/2 cup pareve caramel syrup, for garnish

Preheat oven to 350°F (175°C). Line a pizza pan or very large disposable round pan with low sides with parchment paper.

Mix cookie crumbs, oil, sugar, cinnamon, and salt in a small bowl, until it resembles wet sand. Press the mixture evenly into the prepared pan to form the base. Bake for 8–10 minutes. Allow to cool.

To prepare the apple filling, mix all ingredients in a bowl. Let sit for 10 minutes so the flavors are absorbed.

To prepare the topping, mix the flour, oats, sugar, 3 Tbsp coconut oil, and spices until crumbs are formed.

Arrange the apples in a single layer over the cooled cookie crust. Sprinkle the topping evenly over the apples. Drizzle 1–2 Tbsp coconut oil over the top. Bake for
35-40 minutes, or until the apples are tender.

Drizzle with caramel topping while still warm. Serve warm or at room temperature.

Note: The cookie base recipe makes a lot of crumbs. If you prefer to use less crumbs, freeze some for later use.

Tip: If you prefer a sweeter filling, add 2 Tbsp coconut sugar to the apples.