This time of year is all about comfort food…and an ultimate comfort food for me is apple crisp. I remember growing up how the house smelled when my mom would make it and it was baking in the oven…mouth watering! By making a few simple changes to the basic recipe, you can easily make a healthy version. This version is gluten-free and dairy-free…and it’s delicious!
- 1 cup oats
- 1 cup natural almond flour
- ½ cup medium unsweetened coconut
- ½ cup coconut sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup coconut oil
- 5 medium apples
- ½ teaspoon cinnamon
- 2 Tablespoons maple syrup
- Preheat oven to 350 degrees F.
- Spray a 2½ quart (2/3 litre) casserole dish with coconut oil spray. Set aside.
- To make the topping, stir together the oats, almond flour, coconut, sugar, 1 teaspoon cinnamon and salt.
- Add the coconut oil and cut in with a pastry blender until it makes a crumble. Set aside.
- Peel, core and dice the apples and add to the casserole dish.
- Sprinkle cut apples with ½ teaspoon cinnamon and maple syrup. Stir.
- Top apples with crumble mixture.
- Bake crisp for 30-40 minutes.
- Eat as is or top with Greek honey yogurt or vanilla ice cream.
A couple of things…I used this almond flour that is ground with the skins. I like the colour that it gives the crumble, but any fine almond flour will do.
This recipe makes a lot of the crumble mixture as I like a lot on my crisp. Any that you don’t use can be frozen and used later to make single portion crisps in ramekins.
I like serve the apple crisp with a dollop of Greek honey yogurt. I like the creaminess that it adds, yet it’s still pretty healthy. You can also serve with vanilla ice cream, making it a bit less healthy. Or if you are dairy-free, just enjoy it on it’s own.
