Does anything say autumn more than apples baked with cinnamon and sugar? If you’re not up for making an apple pie, apple crisp goes together quickly and tastes just as good! This recipe is grain-free, if you’re on a paleo diet or avoiding grains.
I received these beautiful heirloom apples from Frieda’s Produce. I’ll post more about them later. Ask for heirloom apples at your produce department or at the farmer’s market. If they have them, ask for a type that will hold up well when baked.
Suitable for:
vegan, gluten-free, low-sodium, reduced-sugar diets
Not for:
migraine diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts plus monthly giveaways on the last Friday of the month. We support Meatless Monday. Check out our new Meatless Monday blog hop, and monthly Google Hangouts featuring Meatless Monday bloggers and authors.
Heirloom apple crisp
Ingredients
- 3 pounds apples baking, heirloom or organic varieties
- 1 lemons juiced
- 1/4 cup granulated sugar (organic) raw turbinado sugar(40 g)
- 3/4 tsp cinnamon
- 1/2 cup coconut sugar (organic) (80 g)
- 1/2 cup almond flour (60 g)
- 1/2 cup Earth Balance coconut oil
- 1/2 tsp nutmeg (dried)
Instructions
- Grease a large casserole dish with coconut oil and set aside.
- Core and peel the apples. Once peeled, slice very thin and drop into a large mixing bowl. Pour a little lemon juice over the apple slices, tossing to coat. Keep adding juice as you add apples, to keep them from browning.
- Preheat the oven to 375F/190C/gas mark 5.
- Measure the turbinado sugar and cinnamon, and sprinkle some of each onto the apples, tossing to coat. Pour the apples into the prepared pan.
- Add the rest of the ingredients to the large mixing bowl and mix completely with a fork, breaking up the margarine, until the mixture resembles coarse sand.
- Sprinkle the mixture over the apples, covering them in a thin layer. If you make the layer too thick, it will not turn into streusel, as it needs to mix with the apples as they bake. Refrigerate any leftover mixture for another crisp.
- Bake for 30 minutes until golden brown and bubbly at the edges.
Notes
- 290 calories
- 14 g fat
- 0 g cholesterol
- 106 mg sodium
- 191 mg potassium
- 44 g carbohydrate
- 7 g fiber
- 34 g sugars
- 3 g protein
- 8Â Weight Watchers Points Plus
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Oh, Stephanie!! LOVE this recipe! Apples and cinnamon are some of my favorite ingredients all year round. I haven’t worked with Coconut flour yet, will have to check that out.
Thanks Kim! I made it twice in two days, it was that good and so easy!
What’s not to love? Apples and Crisp!! Coconut sugar and flour are new to me. I’ll need to check those out. Where I live, that is considered exotic and therefore, hard to find…but I will find a way! Ha! Happy Meatless Monday!
Mindy, ingredients like those are worth ordering via Amazon. You’ll get free shipping and a good price on them if you order more than $25 worth.
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Oh yum! I adore anything “crisp” and have tried all kinds of grains. But wow … almond meal and coconut flour … that’s brilliant and, I imagine, gives the dish a nice nutty flavor. Can’t wait to try it … thanks for sharing!
Thanks, and yes, it does add some nice crunch, but you mostly taste the sweet/cinnamon/apples.
I loooove apple crisp! Definitely want to try to make this version of it with almond meal and coconut flour! Happy Monday!
Thanks Katness. Happy Monday back!