Fall is apple time of year! My family loves to get out into the fresh air and go apple picking. It is such a great family event. But, picking apples leaves us with the need to consume them! Typical apple crisp is full of fatty butter and gluten-filled topping. There is no need to include these unhealthy ingredients in your apple crisp. Apples have such a great taste and consistency on their own. Why cover that up? The beauty of making foods home from scratch is that you control the ingredients and know exactly what you are getting. Plus this recipe is simple to make!
This apple crisp is light, delicious and protein-packed. The substitution of regular wheat flour with almond flour gives this recipe an extra protein punch and transforms it to gluten-free. Almond flour is easy to use and quite tasty. You can actually use it in many baking applications as a substitute for wheat flours that contain gluten.
Since this is a natural apple crisp that is actually good for you, it makes not only a great, guilt-free dessert, but you can also eat it as a breakfast or snack. If you go with the more desserty application, serve it warm with a dollop of your favorite dairy-free ice cream (I make my own or buy Coconut Bliss made from coconut milk).
Here is the recipe:
Preheat your oven to 350 degrees
- 4 large apples (I like to mix it up with the types of apple I use), peeled, cored and cut into slices
- 3 tablespoon agave
- 1/2 a fresh lemon
- 1 teaspoon cinnamon
- ¼ cup water
- 1 tablespoon arrowroot powder
- 1 cup blanched almond flour
- ¼ teaspoon celtic sea salt
- 1 tablespoon vanilla extract
- 1 tablespoon coconut oil (melted)
- 1 tablespoon agave
Mix together apples, agave, cinnamon and the juice from half of a lemon together until well combined. In a separate bowl, mix the arrowroot powder with water until it is dissolved. Pour the arrowroot mixture over the apples and combine well. The arrowroot will thicken the liquid and give it a smooth texture.
In another bowl, combine the almond flour and sea salt. In a smaller bowl combine the vanilla extract, melted coconut oil and agave. Mix the wet ingredients into the dry one and combine until you have a crumbly topping mixture. Sprinkle the topping over apple mixture and bake covered at 350° for approximately 35 minutes, until apples are soft. Remove the cover for the last 5-10 minutes so that the crisp becomes a beautiful golden brown.