Grain-Free Apple Crisp
One of my favourite desserts growing up was apple crisp. My one sister, Brittany, used to make it all the time for family dinners and we’d eat it hot with vanilla ice cream on top. I tend to forget about apple crisp all summer but as soon as a cool fall day arrives so does the thought of this tasty, comforting treat. I have sensitivities to gluten and dairy so needed to create a version without either. I not only made this apple crisp gluten-free but grain-free as well. So if you’re working on healing your digestive system and avoiding grains, you can still eat apple crisp! We topped this with coconut milk ice cream and it was divine! I like Luna & Larry’s Coconut Bliss ice cream. You can find them at Superstore in the natural foods section as well as at Planet Organic and Blush Lane.
I used Macintosh apples for this apple crisp but you could use any other type like Granny Smith or Pink Lady’s. It’s apple season right now so there’s a great selection of different varieties of apples at the farmers markets and grocery stores. You can also change up the nuts if you don’t want to use pecans. Try walnuts, macadamia nuts or almonds instead, either way it’ll be tasty.
The smell of apple crisp is one of the most comforting smells I can think of. The apples, cinnamon and nuts create the best smell when cooked together, not to mention the taste!
In the depths of my struggle with disordered eating, I would never allow myself to eat dessert and certain other foods I deemed as “bad.” These restrictions inevitably would lead to me binge eating on all the foods I restricted myself from. One of the things that helped me overcome disordered eating and stop binge eating was to quit restricting what I ate. When I did this and actually focused on nourishing my body, mind and spirit I was able to find freedom. Eating a healthy diet shouldn’t mean restriction and should include foods you really do like. I never eat anything I don’t like just because it’s healthy anymore.
- 6 apples
- 1 tsp cinnamon
- 1 tbsp maple syrup
- 1/2 juice of a lemon
- Heaping 1/2 c of almond flour
- 1/2 c shredded coconut
- 1 tsp cinnamon
- 2 tbsp maple syrup
- 1 c pecans
- 1/2 tsp salt
- 2 tbsp coconut oil
- Preheat the oven to 350 degrees farenheit. Grease an 8×8 pan or glass pyrex dish with coconut oil.
- To make the topping mix the almond flour, coconut, cinnamon and salt together in a medium bowl.
- Chop the pecans and add to the bowl, mixing to combine.
- Melt 2 tbsps of coconut oil and add to the bowl along with 2 tbsp of maple syrup. Mix until well combined.
- Core the apples and cut into chunks (8ths to 12ths), leaving the peel on.
- Mix the apples with cinnamon, maple syrup and lemon juice.
- Place the apples in the greased dish and sprinkle the topping evenly on top.
- Bake covered for 15 minutes then remove cover for another 10 minutes.