Who doesn’t love apple crisp, right?! I used to make my apple crisp with “gluten free” oats but since going grain free, I was contemplating another way of making a simple, yet tasty apple crisp! So I looked in the fridge and came up with the following. I have some other ideas on a variation of the recipe below but here it is for now:
4 apples, peeled and sliced (I used an apple corer and Fuji apples)
1/2-3/4 cups almond flour
2-3 tbs non-dairy butter, cut into small chunks
cinnamon to taste
1 tbs or so raw honey
2 handfuls raw pecans, coarsely chopped
2-4 oz apple or pear juice
1-2 tsp arrowroot powder
In a small baking dish (that comes with a cover) add in apples. In a small mug blend the arrowroot powder with the apple or pear juice until dissolved. Then pour this mixture over the apples in the baking dish. Sprinkle with some cinnamon. Next, in a bowl add the almond flour and then cut in the chunks of nondairy butter. Sprinkle with some cinnamon and then drizzle in the raw honey. Mix the almond mixture into a bit of a crumble. Lastly add in chopped pecans to the almond mixture. Top the apples with this almond mixture and top with a few more pecans. Cover the baking dish and place in a preheated 350 degree oven. Bake about 30-45 minutes or until apples are tender. The last 10 minutes or so of baking remove the cover so pecans get toasty….be careful not to burn them. Enjoy!
To Your Health!