Vegan Apple Crisp (Gluten-Free)

from Well Plated
FOR THE APPLE FILLING:

•  4-5 large crisp apples 
•  1/2 cup  dried cranberries 
•  3 tablespoons pure maple syrup 
•  1 tablespoon cornstarch
•  Zest of 1 lemon
•  1 tablespoon  freshly squeezed lemon juice
•  1 1/2 teaspoons ground cinnamon
•  1 teaspoon ground ginger
•  1/4 teaspoon nutmeg 

FOR THE CRISP TOPPING:

•  1 cup gluten free rolled oats 
•  3/4 cup chopped pecans or walnuts, not toasted
•  1/2 cup almond meal
•  1/2 cup unsweetened shredded coconut
•  1/2 teaspoon ground cinnamon
•  1/4 teaspoon Real salt (pink)
•  1/4 cup melted virgin coconut oil 
•  1/4 cup pure maple syrup

Instructions

1. Place a rack in the center of your oven, then preheat the oven to 350 degrees F. Peel and core the apples, then cut them into 1-inch chunks.
2. In the bottom of a 9x9-inch baking dish or other 2-quart casserole dish, mix together the apples, cranberries, maple syrup, cornstarch, lemon zest, lemon juice, cinnamon, ginger, and nutmeg. Set aside.
3. In a medium bowl, prepare the topping: Stir together the oats, nuts, almond meal, coconut, cinnamon, and salt. Drizzle the oil and maple syrup over the top, then use a spatula to combine until the dry ingredients are evenly moistened. Sprinkle the topping over the filling.
4. Bake the crisp for 45 to 50 minutes, or until the filling is bubbling and the top is golden. Check at the 30-minute mark—if the crisp starts browning too quickly, lightly tent it with foil, then continue baking as directed. Let rest for 5 to 10 minutes.