Apple Crisp

January 31, 2008
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Ingredients
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This gluten-free, dairy-free, vegan apple crisp is great all year round, though especially soothing in fall and winter. One of my family favorites, children seem to love this healthy dessert dish –my boys and their friends gobble it up time after time.

Ingredients
Serves:
6
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Instructions
  1. In a large bowl, combine almond flour, salt, cinnamon and nutmeg
  2. In a small bowl, combine oil, agave and vanilla
  3. Stir wet ingredients into dry
  4. Place apples in a 2 quart baking dish
  5. Crumble topping over the apples
  6. Cover and bake at 350°F for 50 minutes on low rack
  7. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp
  8. Serve warm

Saying no. Sometimes this is the only thing to do. E (my 7 year old) was home with a bit of a flu this week. He has actually been lying on the couch whining and whimpering for several days. Today was the first day he felt better and he asked me to make him an apple crisp, which I gladly obliged.

However, when he asked if he could help me prepare it, I told him, “No, people who are not feeling well get to rest and not put their little paws in other people’s food.” I had paused for a moment before this, considering his request, as baking with my children is one of my favorite activities in the world.

Sometimes we all need to slow down –saying no can be the best way to say yes. My encounter with E reminded me of this. Of the need for boundaries, quiet and rejuvenation. This can be especially true in the winter when we want to go inside and hibernate for a few months.

On another note, I have found that we really are of no use to others unless we take care of ourselves. Hence, the old airline adage –put on your own oxygen mask first, before helping others. This is what I was modeling for my son, saying yes, by saying no.

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65 responses to “Apple Crisp”

    • Laura, thanks for your incredible comment! I wrote this post in 2008 and my little one is now a 17 year old teenager. I’m still saying no all the time these days :-)

      Reply

  2. This is my go to recipe for my family or for a potluck.
    I substituted coconut oil for oil and xylitol for the sweetener.
    The family loves it.
    Thank you for sharing.

    Reply

    • Lupe, I haven’t tried substituting something for Celtic sea salt in this recipe so not sure. Yes, my recipes work everywhere from sea level to high altitude :-)

      Reply

  4. Love this Elana! I halved the recipe (used 3 apples) + avocado oil instead of grapeseed oil and it’s delish :)

    2nd time making this and am sure it will be finished in no time. Thanks again for a great recipe that is simple and takes very little time!

    Reply

  5. Thanks so much for this recipe. I’m currently on a low carb diet, and I made a few substitutions based on what I had available at home, and this dish came out wonderfully. I’ll be checking out your other recipes and books.

    Reply

  6. Have been making your recipes for years but saw this one in your list of things to make with ground nutmeg and made it today for Thanksgiving – it was a hit!! Everyone loved it!! We made it with coconut oil and it was delicious – thank you!

    Reply
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