If you know me then you know that I love apples, and I need no excuses to eat loads of them. However, now that it’s Fall, I am eating more than usual and have been adding them to all sorts of different meals- as a salad topping, cooked into gluten free porridge for natural sweetness, poached with cinnamon and served beside a mound of coconut milk ice cream, and the list goes on.
But nothing says ‘Fall’ more more than a warm and hearty apple crisp. This recipe is super simple to make and can be altered to fit almost any dietary restriction. If you’re vegan, then simply omit the butter and use more coconut oil. If you are grain-free, then try substituting almond flour for oats and oat flour. If you are gluten-free, dairy free, and nut-free, then the recipe below is perfect for you, as-is (just be sure to use certified gluten free oats!).
4 large Granny Smith apples, peeled and cubed
1 Tbsp lemon juice
1/3 Cup coconut oil
1/3 Cup ghee
2/3 Cup maple syrup or agave
2 tsp vanilla
Preheat oven to 350F.
Place apples in a bowl. Drizzle 1/2 Tbsp lemon juice on top, and toss with hands until all surfaces of apples are coated with lemon juice. Set aside.
Combine remaining wet ingredients in a pot and use low setting to heat on stove top. Stir until well combined and remove from heat.
Add all dry ingredients except blueberries in a bowl, and mix well. Pour wet ingredients into dry ingredients, and mix well. Once all ingredients are well mixed, add blueberries by folding them gently into the mixture. Set to the side.
Mix tapioca flour with 1/2 Tbsp lemon juice until dissolved very well. Add lemon and tapioca flour mixture to apples and toss well. Place apples evenly in 9×13 pan. Then spoon contents of bowl over apples.
Bake for 30-40 minutes, or until top starts to brown. Serve warm or cold. Tip: I love to eat this cold for breakfast, or warm with a few spoonfuls of coconut milk ice cream.
xx, Kayla Denny