Ok, this is one thing I admittedly LOVE about dropping temps.
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.