We are invited to dinner at a friends house and was asked to bring dessert. I chose this apple crisp and vanilla coconut ice cream. This gluten free crisp is a perfect light, sweet end to a meal!!
Ready for the oven!!!
All DONE!!!!
What You’ll Need:
For the filling:
6 medium Granny Smith apples, peeled, cored & diced
1 tsp cinnamon
2 tbsps coconut sugar (you can also use honey)
1 tsp lemon juice
For the topping:
1/2 cup almond flour (I blended raw almonds in my Vitamix for 10 seconds)
1/2 cup gluten-free whole oats
1/4 tsp sea salt
1 tsp cinnamon
1/4 cup honey (I used local)
3 tbsps unrefined coconut oil
What to do:
1. Preheat oven to 375
2. In a medium bowl, combine the apples, cinnamon, sugar & lemon juice. Stir together until apples are coated evenly
3. In a separate bowl, whisk together the almond flour, oats, salt, cinnamon, honey & coconut oil
4. Use your fingers (it’s messy) to mix everything together until it has a crumbly consistency
5. Arrange the apples into a 9″pie dish. Cover with the crumble topping
6. Bake for 30-35 min, or until the top is golden brown. Remove from the oven and cover for 5-10 minutes
7. Apple crisp is best served warm but can also be served at room temperature. Store, covered, in the refrigerator for up to four days
Amy Approved = Creating Harmony Through Fitness & Whole Foods
