• @ieatcakeforbreakfast
  • Anne-Ashley

GF & DF Cinnamon Apple Crisp


Apple pie, apple crisp, and apple anything has always been my absolute favorite dessert. This recipe morphed out of me not being able to find an Apple pie that was GF and didn’t have a bunch of added ingredients that I couldn’t have. However, Whole Foods has an amazing apple pie in their baked goods section that Is minimal ingredients and doesn’t give me any fits. The only issue is... it’s not GF. Anyway, back to the crisp. This apple crisp is the perfect blend of crunchy yet soft and bitter yet sweet. I made this for the first time Friday and took it over to a friends house for dinner. They loved it and had no clue it lighter on the waistline and completely organic. That is probably one of my most favorite things about cooking for people now a days. I love to make something that people would at first shake their head to. When someone hears “gluten-free” or “dairy-free” I feel like they immediately think it tastes weird or is less of a quality baked good or food item. That my friend is not the case! I’m so glad you’re taking the time to read this recipe because HOLY MOLY it will become your fave! Just in time for the 4th of July.. am I right? I found this recipe on cookie and kate and made a few adjustments to make it my own!


Ingredients: Apple Filling

  • 5-7 apples (I used a mixture of Granny Smith and honeycrisp) washed, sliced into 1/4 inch thick and peel removed if you don’t like it. I took an Apple sliced and cut the apple and then halved each piece.

  • 1/3 cup of maple syrup

  • 1/4 cup of water, bourbon or organic apple juice (I used apple juice)

  • 2 tsp of arrowroot starch or 1 TBS of cornstarch

  • 1/2 tsp of cinnamon

  • 1/4 tsp of nutmeg

Ingredients: Crumble Topping

  • 1 cup of certified USDA organic and Gluten Free Old Fashion Oats. (Non- GF oats are fine if you aren’t GF)

  • 1/2 cup of firmly packed Blanched Almond Flour

  • 1/2 cup of chopped pecans (add more if you’d like)

  • 1/3 cup of firmly packed coconut sugar or Brown sugar (i prefer coconut because it is healthier)

  • 1/4 tsp of salt

  • 4 TBS of ghee or coconut oil, or butter (I used coconut oil)

  • 1/4 cup of DF plain yogurt or regular yogurt if not DF (I used Culina brand)

  • 1 tsp of vanilla

  • 1/8 cup of maple syrup

I used Nadamoo Vanilla Ice Cream for the topping


Directions:

  • Preheat the oven to 350 Degrees

  • Place the apple in a 9inch baking dish. In a separate bowl mix together the apple filling mix (apple juice, maple syrup) mix well then add the (starch, cinnamon and nutmeg) whisk until combined and pour over the apples and toss them to coat. Bake for 20 minutes.

  • While the apples are baking go ahead and assemble the crumble for the topping. In a bowl combine your oats, almond flour, sugar, nuts, salt, maple syrup, vanilla, melted coconut oil and yogurt! Mix well. Add more oats if needed (I just like a lot of crumble!!)

  • When the apples have finished baking remove them from the oven and toss them again.

  • Now it’s time for the crumble— place spoonfuls of apple crumble on the baked apples and it can messy and not packed down just place the entire mixture all over it!

  • Now bake the apple crisp uncovered for 20-25 minutes and then test the apples. If you need more time to make the apples soft- cover with foil and bake an additional 5-7 minutes. You want the crisp to be bubbling on the sides 😍.

  • Remove from oven and wait about 5-10 minutes before serving.

  • Top with DF ice cream of yogurt :)




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