I am from New England originally, and apple crisp was something that I grew up eating. It reminds me of the fall, apple picking and being warm and fuzzy. It is also a recipe that has a lot of variations that have been invented over the years. Recipes such as apple brown betty, apple cobbler, apple crumble etc.
Traditionally, the dessert is a cooked apple dish with a streusel topping, but you can also find it made with many different types of fruits. And just like apple pie, you can top it with vanilla ice cream and it is to die for. But what isn’t to die for, is all of that refined sugar and gluten. That is why I am sharing with you my just as yummy, if not more yummy, grain free version.
And just because it isn’t fall, doesn’t mean that you can’t make this dessert now. So don’t wait, give it a go and enjoy the heck out of it!
Grain Free Apple Crisp
Makes 6 Servings
- 6 small to medium pink lady or granny smith apples
- 3 tsp fresh lemon juice
- 1/2 tbsp Ceylon cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1 1/2 cups almond flour
- 1/3 cup coconut oil or avocado oil or ghee
- 1 1/2 tbsp pure vanilla extract
- 3/4 cup chopped walnuts
- 1/4 cups coconut sugar
- 1/2 cup unsweetened coconut flakes
- 1 tbsp Ceylon cinnamon
- 1/2 tsp nutmeg
- 1/8 sea salt
- Preheat oven to 400 degrees
- Peel, core, and dice the apples into equally sized pieces (for even cooking)
- Toss the apples in a bowl with lemon juice, and all of the spices. Place in a large greased baking dish or divide up into 6 ramekins.
- For the topping, if you are using coconut oil, melt prior or add oil/butter to almond flour, walnuts, coconut sugar, coconut flakes, spices, salt and vanilla. Toss together in a bowl and spread over the top of the baking dish or ramekins.
- Cover and bake for about 40 minutes, uncover and bake for an additional 10 – 15 minutes until top is brown and bubbling.
- Allow to cool for 20 minutes prior to serving.
- Top with homemade coconut whipped cream or coconut milk ice cream and enjoy!