4–5 large, crisp apples (about 2 pounds; I like a mix of sweet and tart, such as Honeycrisp and Granny Smith)
1/2 cup reduced-sugar dried cranberries (optional)
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 (it’s an amazing flavor upgrade to grate your own nutmeg)
FOR THE CRISP TOPPING:
1 cup rolled oats (gluten free if needed)
3/4 cup chopped pecans or walnuts (untoasted)
1/2 cup almond meal
1/2 cup unsweetened shredded coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup melted virgin coconut oil
1/4 cup pure maple syrup (or honey)
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.
In the bottom of a 9×9-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.
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.
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. Serve warm!