Chef Douglas Katz’s Apple Crisp with Maple Cinnamon and Cocojune Coconut Labne or Soco Tahini

Ingredients:

12 cups apples peeled, sliced

1/2 tsp cinnamon

2 tbs lemon juice

1 tbs local maple or honey

1 1/2 cup brown sugar, light firmly packed

1 cup gluten-free all-purpose flour

1 cup gluten-free rolled oats or old-fashioned oats

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

3/4 cup non dairy butter

Directions:

Preheat oven to 375°.

In a large bowl, stir together sliced apples, 1/2 teaspoon cinnamon, lemon juice and maple syrup. Scoop into 9x13 baking pan.

In a medium bowl, whisk together all topping ingredients except butter. Use a pastry cutter or 2 knives to cut in butter until mixture is crumbly. Sprinkle over apples.

Bake at 375° for 45 minutes or until apples are tender and topping is crisp and browned.

Serve warm with cocojune yoghurt (labne) or Soco date tahini