How many of you think of apples when you think of fall?
Maybe it is the ex-elementary school teacher in me but fall and apples go together like peanut butter and jelly. I have memories from my own childhood of trips apple picking and baking apple pies with my grandmother and have made sure to do the same with my own children. These days I usually save the efforts of apple pie baking for holidays but love whipping up a good ole’ apple crisp.
How do you do that, I am sure you are wondering, when you are trying to watch your sugar consumption, maybe avoid the grains and/or dairy?! If you have hung around me long enough you know I am a foodie with a passion for keeping it as clean as possible. I love my desserts but I am always striving to find a way to “healthify” classic desserts and treats. I know I hit a win when my kids do not even question whether something is “healthified” and gobble it up with compliments!
I live a gluten free lifestyle and am pretty committed to staying that way for the better of my health. I have played around with a lot of apple recipes over the years and this one has been tweaked over and over until it nailed it with the sweet creaminess of my grandmother’s apple pie filling and crunchy topping that is low in sugar and still offers the gratifying crunch of a traditional apple crisp’s topping (because in the end, that is the best part!). The added healthy fats help to also slow down the glycemic load so win, win!
CREAMY GRAIN-FREE APPLE CRISP
For the filling:
- 6 large (or 8 smaller) organic apples, peeled
- 1 tsp cinnamon
- 1 tbsp arrowroot powder
- 1/3 cup coconut milk (thick, creamy part off of the top of the can)
- 1/2 tsp vanilla extract
- 2 tbsp ghee, melted
Directions: Peel, core and slice your apples. Toss with cinnamon and arrowroot powder. Blend together coconut milk, vanilla and melted ghee (or butter if you are not strictly DF) and pour over the apple mixture. Combine thoroughly. Bake for 20-25 minutes at 375 degrees. **NOTE: You will need to bake the apples without the topping first so the topping does not burn and the apples are nicely baked through.
For the topping:
- 8 medjool dates, pitted
- 2/3 cup pecans
- 2/3 cup walnuts
- 2 tbsp unsweetened coconut flakes
- 2 tbsp coconut sugar
- 1/4 cup cassava flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 4 tbsp ghee or coconut oil, melted
Directions: While the apples bake, pulse together the topping ingredients in a food processor or blender (on pulse…do not make into a paste!). Crumble topping on the warm apples and continue to bake for about 15-20 minutes. Make sure to keep an eye on your topping so it does not burn!
Best served warm. Enjoy!