Apple Crisp

This is another dairy and gluten free recipe (unless served with a scoop (or 2) of Vanilla Bean Ice Cream)! Who knew that healthy (ish) could taste so dang good?!

This Apple Crisp is amaze-balls. You can make it all within 45 minutes or chill the apple mixture and crumb topping mixture overnight. I prefer the latter because the apples absorb all that cinnamon-ey goodness.

Prep time: 5-10 minutes
Bake time: 30-35 minutes

Makes 12 servings

For the crumb topping you will need:

• 1 cup of coconut flour: I love coconut flour for it's natural sweetness. Perfect for desserts!
• 1 cup old fashioned oats
• 1 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• dash of salt
• 2/3 cup of coconut oil (ghee would work too!)

For the Apple Filling:

• 6-7 Large Apples: peeled and sliced thin. (I used Honey Crisp, but you could use Gala, Granny, whatever you like)
• 6 Tbsp coconut oil melted
• 4 Tbsp coconut flour
• 2 Tbsp Lemon Juice
• 6 Tbsp Milk
• 1 tsp Vanilla extract
• 1/2 cup coconut sugar
• 1 tsp ground cinnamon
• dash of salt

• Preheat oven to 375 degrees F.
• Peel and thinly slice apples and place in pan, or pie tin.
• In a medium size bowl combine all the crumb topping ingredients and mix with a whisk or fork (or pastry blender) until it looks like small crumbs. Seal and refrigerate while preparing your filling.

• In a medium sized bowl combine melted oil and coconut flour until well blended. Add lemon juice, milk, and vanilla. Stir well. Stir in dry ingredients. Pour this mixture over apples, coating it thoroughly. Press apple filling into an even layer and sprinkle crumb topping evenly over filling.

 

• Bake for 30-35 minutes or until top is set (and golden brown). Allow at least 10-15 minutes to cool and serve!

 

Enjoy it and go back for seconds!!!