It’s Gluten Free too!
After an afternoon of apple picking last weekend, I was inspired to experiment with my bushel of McIntoshes and Macouns to make a healthier version of one of my all time favorite – easy to make – desserts – the Apple Crisp. While this dairy free, wheat free, egg and refined sugar free version may sound too healthy to taste decadent- it IS absolutely DELICIOUS. And all crisp lovers (vegan or not) will LOVE this recipe. --Yep, hello Thanksgiving!
Serves 6-8 people
8 cups of peeled and sliced apples (about 8-9 medium apples)
3 tablespoons of fresh lemon juice
1 tablespoon maple syrup or agave
2 teaspoon vanilla
1 tablespoon arrow root powder (or cornstarch)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups gluten-free oats (Bob’s Red Mill Gluten Free Rolled Oats are easy to find)
1 1/4 cups almond flour
2 teaspoons ground cinnamon
1 teaspoons ground nutmeg
1/4-1/2 teaspoon of salt
1 teaspoon vanilla
1/2-3/4 cup coconut or palm sugar
2/3 cup coconut oil (make sure it is solid - if liquid, chill to make solid)
* Preheat oven to 375°F
The Filling: Core, peel and slice the apples, and put into a mixing bowl. Dissolve the arrowroot powder in two tablespoon or so of water. Pour the lemon juice over the apples and toss. Stir in the maple syrup, spices,vanilla & arrowroot, and toss again until the apples are evenly coated. Pour ingredients into a 8 inch square glass baking/casserole dish.
The Crumble: Mix the almond flour, oats, spices, palm sugar and maple syrup together in a medium sized mixing bowl. Cut in the coconut oil (it should be solid like soft butter) to make crumbly consistency. Cover the apples with the crumble mixture and bake for 30-40 minutes or until apples are tender and the topping is golden brown.