A Fall essential. Everyone needs a good apple crisp recipe, and this gluten and dairy free one is simple and delicious.
INGREDIENTS
Filling:
About a dozen peeled and chopped apples (scale to your dish size)
1/4 c Tapioca or Potato Starch
1/4 - 1/2 c Coconut sugar or other sugar
2 - 3 TB cinnamon
1/2 tsp: nutmeg, ginger
1/4 tsp: cloves, cardamom
Chop, mix and dump into your baking dish
Topping:
1.5 cups GF oats
1/2 c flour (I've used gf blends, tapioca or potato starch, cassava- pick one and go!)
1/4 c walnuts, cashews or brazil nuts
1/4 c pecans
1/4 c ground flax
1/4 c ground pumpkin and/or sesame seeds and/or sesame seeds*
1/2 c butter or oil of choice, I use a mix of coconut, avocado or olive oil. Another option too is to do 1/2 c of a nut butter of choice with a splash of milk.
1 egg
1/2 tsp baking soda
Load it all into a food processor and blend until you have the consistency of wet sand, or kinetic sand for all you boy moms. If it's more like beach sand, or the oats look dry, add in a drizzle more of oil or a splash of milk.
Your apples will go into a dish, your topping goes on top. Bake at 350 for about an hour. It's done when the apples are soft and the topping has browned. If your topping is browning too fast, you can cover it with parchment paper.
*Seed cycling opportunity: If you are in weeks 1, 2 or 3 of your cycle add in flax and pumpkin seeds. If you are in week 4, add in sunflower and sesame seeds.
You can also add in protein powder or collagen to either part.
Substitute with confidence! This is the crumble recipe I use for berry crumbles as well. Makes for a nice cold weather bake especially if you have frozen fruit to get rid of in the freezer. Just mix the fruit with the filling ingredients and let them come up to room temp, then bake as directed.
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