Gluten Free Apple Crisp
A nutritious twist on a classic dessert!
This is one of those recipes that tastes like dessert, but it can easily double as a quick and easy breakfast since it’s filled with prebiotics, fiber, and easy to digest carbohydrates. I recommend pairing it with dairy free vanilla ice cream for the dessert route, and protein + fat sources for a well rounded breakfast. Either way, it’s so quick and simple to make, plus you already most likely have the ingredients on hand. I used monkfruit to keep the recipe sugar free, but it’s still low in sugar if you’d prefer another sweetener.
A foolproof recipe and an amazing seasonal and nutrient dense sweet tooth fix, you need it in your life.
Try it ASAP!
RECIPE
Ingredients:
Apple filling:
4 large apples skinned and chopped (I used Granny Smith)
1/4 cup monkfruit or maple syrup
1 tbsp arrowroot powder
1 tbsp fresh lemon juice
1 tsp vanilla extract
Cinnamon
Crisp topping:
1/2 cup sprouted gluten free rolled oats
1/2 cup gluten free oat flour (just blend oats!)
1/3 cup monkfruit or coconut sugar
2 tbsp unsweetened applesauce
1 tsp vanilla extract
Cinnamon
Chopped walnuts
Unsweetened coconut flakes
1/3 cup softened coconut oil or vegan butter cut into cubes
Directions:
Combine ingredients for apple layer in a bowl and mix to combine.
Combine crisp ingredients except softened oil or butter in a separate bowl and mix to combine. Add in oil/butter and mash with a fork until crumbly texture forms (or your hands).
Spread apple filling evenly across a pan and top with crisp. Bake at 350 for 45-50 minutes, or until top is golden. Let cool completely and serve.