I LOVE apples, particularly in the fall. And every October, I crave apple crisp. Upon looking for a healthier way to bake this fall favorite of mine, I found this recipe, Grain-Free, Slightly Sweetened Apple Crisp. It's super delicious! It's also gluten-free, refined sugar-free, and dairy-free, everything I love in a recipe. I've adapted the original recipe slightly to enjoy this healthier version of an old-time fave. Here's a cute story about the first time I made this yummy dessert....
My daughter (3 1/2 at the time) came in the house from playing outside while this was baking and said, 'I want that.'
I replied, 'You want what?'
She said, 'Whatever that smell is. It smells so yummy.' 🙂
Ingredients:
4 apples*
2 tsp fresh lemon juice
1 Tbsp pure vanilla extract, divided
1 Tbsp cinnamon, divided
1/2 tsp nutmeg
1/2 cup almond flour
1/4 cup coconut sugar
1/2 cup gluten-free oats**
1/3 cup coconut oil, melted
1/4 cup pecans, chopped
Directions:
Preheat oven to 400 degrees F.
Core apples and slice on a mandolin slicer. (If you don't have a mandolin slicer, slice very thin) I like to keep the peels on, however you can also peel the apples if you prefer.
Cut all the sliced apples in half and place in a medium bowl. Gently toss with the lemon juice and 2 tsp of vanilla extract.
Add 2 tsp of cinnamon and all the nutmeg and toss again.
Transfer to an 8 x 8" baking dish.
Add the melted coconut oil to the same mixing bowl you used for the apples.
Then add the almond flour, coconut sugar, gluten-free oats, pecans, and 1 tsp of cinnamon. Blend together with a fork.
Top the apples with this mixture. Then sprinkle 1 tsp of vanilla over top everything.
Finally, cover and bake for 20min. Then uncover and bake for an additional 10-20min. The apples will be soft and bubbling when finished.
This dish is best served from the oven. However, leftovers (if you have any 🙂 ) can be stored in the fridge in an airtight container for up to 5 days.
*Also, I've used different apples for this recipe (MacIntosh, Gala and Crimson Crisp) and they've all worked well. You can use any apple that you like baking with.
**If you have a gluten sensitivity, be sure to use 100% gluten-free oats. Most oats are not guaranteed to be GF as oats are often manufactured in the same facilities as wheat products.
For original recipe click here.
