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.
vegan, gluten-free, low-sodium, reduced-sugar diets
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Heirloom apple crisp
- 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)
- 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.
- 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
- 8 Weight Watchers Points Plus