Breakfast Apple Crisp

I made this breakfast for my children and they loved it. I think it is a little bit too sweet. When I make this again I will cut down the sugar on the apples. Also, to make sure my children really enjoyed their breakfast I used coconut sugar on the apples. I think some of the sweetness could be dampened by using maple syrup. It may even be sweet enough without using any sweetener on the apples at all. I've only made it once and I'll edit the recipe as I go.

Filling Ingredients:

4 organic apples, chopped
juice of 1 small lemon
2 tbsp coconut sugar or maple syrup
1 tsp cinnamon

Crisp topping ingredients:

1 cup old fashioned gluten-free rolled oats
1 tbsp gluten free flour mix
1/4 cup almonds or pecans or walnuts or hazelnuts chopped
1/4 cup coconut sugar
1-2 tbsp butter or coconut oil, room temperature
1/2 tsp cinnamon

Preheat the oven to 350 degrees.
Spray a baking dish with coconut oil cooking spray. Add the chopped apples. Mix in the juice of the lemon and toss with coconut sugar and cinnamon.

Make the crisp using your hands, combine the oats, flour, nuts, coconut sugar, cinnamon, and butter to create the crumb topping. Spread evenly over the apples.

Bake for 40-45 minutes.