Old-Fashioned Apple Crisp with Rolled Oats and Coconut

I LOVE fall. It's my favorite season BY FAR! Crisp air, colored leaves, cozy clothes, bonfires, and football games. I especially love fall food, like this traditional favorite: apple crisp. My gluten-free alternative makes this dish enjoyable for everyone without losing any of the yumminess of this classic fall dessert!

• 4 c. apples, thinly sliced
• 3 tsp. lemon juice 
• 1/2 tsp. cinnamon 
• 1/4 tsp. salt 

• 1/2 c. brown sugar 
• 2 c. GF rolled oats 
• 1/2 c. shredded coconut (I used unsweetened coconut, but you could use sweetened and cut down on the brown sugar a bit.) 
• 1 tsp. cinnamon 
• 1/4 tsp. salt 

• 1/4 c. (1/2 stick) unsalted butter, softened to room temp. 
• 1/4 c. organic coconut oil (This gives the crisp a lovely texture. If you prefer not to use coconut oil, you can use more butter as a replacement.)

 Preheat oven to 350 degrees F.

 1. Add first four ingredients to a medium-sized mixing bowl.
2. Stir until apple slices are coated in cinnamon.
3. Spread into a greased 9x13 baking pan.

4. Stir next five ingredients together in the same bowl you used for the apples.
5. Add butter and coconut oil and stir until the mixture has a crumbly texture.
6. Sprinkle evenly over apples.
7. Bake for 45 minutes or until the apples are bubbly and the crumble is golden brown.
8. Enjoy warm with a scoop of vanilla ice cream!

Serves 8-10