step 1

Preheat oven to 350 degrees. Generously grease a 10-inch skillet or 8-inch x 8-inch baking dish with nonstick cooking spray. Set aside.

step 2

To make the crisp – In a large bowl, add the gluten free flour, oats, pecans, coconut sugar, cinnamon, and kosher salt. Stir until well combined. Pour in the melted coconut oil and stir until the mixture becomes crumbly and resembles wet sand. Place in the fridge until ready to use.

step 3

To make the filling – In a large bowl, add the apples, maple syrup, lemon zest, lemon juice, gluten free whiskey, vanilla bean paste, cinnamon, and gluten free corn starch. Toss well to combine.

step 4

Remove the crisp from the fridge and break up any large chunks with a fork. The coconut oil has hardened making the crisp a large solid chunk. Don’t worry, it breaks apart very easily.

step 5

Pour the apples and their liquid into the prepared skillet or baking dish and sprinkle the crisp topping evenly over the apples.

step 6

Bake the crisp on a baking sheet (just in case the filling bubbles over) for 40 to 55 minutes, or until the topping is golden brown and the filling is bubbling. Remove from the oven and cool for 10 minutes. Serve warm with your favorite ice cream or homemade vanilla whiskey yogurt cream.

step 7

While the crisp is cooling, make the vanilla whiskey yogurt cream. Place all ingredients in a medium size mixing bowl. Using a hand mixer, mix on medium speed for 2 to 3 minutes or until everything is combined and smooth.