2 tsp tapioca starch, arrowroot powder, or cornstarch
juice of ½ lemon
1 Tbsp cinnamon
1 cup gluten-free rolled oats
¼ cup almond flour
⅓ cup brown sugar
¼ cup coconut oil (solidified)
Instructions
Preheat oven to 375 F.
Place apples in a 2 quart baking dish and sprinkle with sugar, tapioca starch, lemon juice, and cinnamon; toss well.
In a medium bowl, combine the oats, almond flour, and brown sugar; whisk to combine. Drop the coconut oil by teaspoons over the oat mixture and using your fingers, blend the coconut oil into the oats until the consistency becomes pebble-like in consistency. Top the apples evenly with the oat mixture.
Bake the crisp for 30-35 minutes or until apples are soft and the top of the oats are lightly browned. Cool for 5-10 minutes before serving.