It's officially cozy fall (and winter!) weather! In our home, this means many evenings spent having quality time hangs with friends over tea and dessert! Fall also means apple season, so what better dessert to make than apple crisp? Because of some dietary restrictions, I try to avoid grains and refined sugars as much as possible. So, I’ve whipped up a simple grain-free, refined sugar-free alternative to this beloved classic!
Filling:
3 medium to large apples (I like to use all different kinds)
1 teaspoon of cinnamon (or more, depending on what you like! I usually just eyeball it)
Half of a lemon
Topping
3/4 cup chopped pecans
1/2 cup coconut flakes
1/4 cup almond flour
1 teaspoon apple pie spice (pumpkin pie spice or regular cinnamon will do, too)
2 tbsp raw honey
Directions:
1. Preheat oven to 350 degrees.
2. Chop apples (smaller = quicker baking time).
3. In a bowl, mix apples with cinnamon and juice half a lemon; set aside.
4. Mix all of the dry topping ingredients.
5. Microwave the raw honey for about 20 seconds until the liquid becomes very thin, then add into the dry topping ingredient bowl.
Stir toppings and set aside.
6. Pour the apples into the pie pan, spread evenly.
7. Add a few pats of butter or small spoonfuls of ghee on top of the apples, spaced evenly apart.
8. Pour topping mixture onto apples, and press down.
9. Bake at 350 degrees for approximately 40-60 minutes, depending on your oven. Mine is usually perfect around 45 minutes!
Voila! I love to enjoy mine with dairy free coconut ice cream or whipped cream. :)
by Jen Olano
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Jen Olano is a Baton Rouge, Louisiana blogger and content creator. She is an introvert who loves quality time and intentional conversations, which she nurtures in her writing. You can read her thoughts on faith, fashion, and lifestyle at www.tendandflourish.co and see more of her uplifting content by following her @tendandflourish on Instagram.