GRAIN FREE APPLE CRISP
Prep time: ~15 minutes
I weIcome you to an INCREDIBLE Apple Crisp recipe to try out for your own home. These apples pictured here were handpicked from my childhood home where it was a fun little date afternoon with my boyfriend. And I also discovered he’s actually pretty good at juggling haha. Now as for the recipe… I like my apple crisp medium softness, with the topping golden brown. Set your oven to 400 degrees & your timer for 25 minutes in the oven, checking occasionally. It will turn out fabulous. Oh, might I add, it smells divine ;)
3 cups local apples peeled & chopped thinly
1 tbsp lemon juice
3 tbsp Cinnamon
1 tsp Nutmeg
1 tsp Pumpkin pie spice
2 cups Almond Flour
⅓ cup coconut oil
2 tbsp kerrigold butter
Set your oven at 400 degrees Fahrenheit.
As you peel & chop the apples, toss them in a cake pan. I love these since they always have a lid to put over the dish after it’s all cooked for easy storage
Toss the prepared apples with the lemon juice & vanilla extract. Sprinkle cinnamon, nutmeg & pumpkin pie spice over the apples & toss again.
In a separate bowl, combine melted coconut oil, butter, almond flour, cinnamon & pecans until consistent, crumbly texture is accomplished. Time to crumble the topping over the apples! Take small handfuls, crumbling the topping evenly over the almost complete apple crisp.
Serve in a dessert dish with some plain yogurt, cinnamon, & your favorite acoustic music in the background. Pumpkin candles aren’t a bad touch either!
I found letting it sit in the refrigerator overnight to soak up all the flavor made it EVEN BETTER the second time around. Because there is no sugar added, the time to allow all the ingredients to sit help bring out the fructose from the apples.
To heat up, place a piece of foil down in your handy dandy mini toaster oven, heat for about 10 minutes or until warm. This will allow the topping to be crispy again.