APPLE CRISP

Ok, this ione thing I admittedly LOVE about dropping temps.

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 While my husband and I are in the midst of our move, still apartment dwellers, a lovely resident shared an enormous amount of fresh picked red ripe apples.  LOVE my apartment complex!  So I immediately got to task on one of my favorite fall creations- APPLE CRISP, gluten-free, sugar-free, of course. Thought I’ve been feeling unmotivated to do any sort of creative food making this entire summer, this was the perfect thing to spark the creative chef within.  Only downside- without my old Arizona foodie-gang, I am likely going to eat it all!

So simple & easy I didn’t even use a recipe!  All Ingredients used are rough estimates, so feel free to play :

Preheat oven 350.  Lightly grease baking pan with coconut oil ( I used a pyrex pie plate).

Filling:

2 large apples

1 T cinnamon

1 T apple cider vinegar

1 T coconut oil
Chops apples into small cubes- sized to your liking.  I like to both cube & dice for variety. Mix apples with cinnamon and vinegar.

Crust:

2 C almond meal*

1/2 C coconut oil, melted

1 T cinnamon

1 T flaxseed meal

*Either almond meal or almond flour work here. I used Trader Joe’s brand Almond meal.

Mix all ingredients.  Add water if dough seems to dry.  It should be more dry & crumbly than cookie dough.

Press dough around sides of pie plate.  Pour apples in & drizzle with coconut oil.  Top with crust.  Bake approximately 30 minutes or until crust is lightly browned.IMG_6429IMG_6430

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