Apple Crisp

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Ingredients
Instructions
Nutrition

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.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

65 responses to “Apple Crisp”

  1. I just had this and it was tops! I followed the recipe but used what I had: peaches instead of apples and maple syrup instead of honey and safflower oil instead of grape seed oil. This was incredibly delicious. Thank you!

  2. Just made these with less apples and added some rhubarb from my garden, also only used 1cup of almond flour and 1 cup of oats. It was so good! My kids also loved it, and they are picky! Thanks for the amazing website.

  3. LOVED this! Used ghee instead of the oil and now I have my breakfast for tomorrow. The honey and almond flour that you recommend are the best! AMAZING!!!

    • I just wanted to take the time to write a more in-depth review, as I was rushing off to bed when I wrote the other one. I used ghee as my oil (which I mentioned last night) and I DId use honey as well. I used the honey that you have recommended on your site. I couldn’t find my 1/4 measuring cup, so I estimated. The result was amazing and not overly sweet. PERFECTION. I used honeycrisp apples and like others, I am left wondering if I can use any other fruit, i.e. blackberries. This is one of the BEST Paleo desserts I have ever eaten. It actually FEELS like I’m eating comfort food, which is what I’m after since there are so many things that I can’t eat. I want the curl-up-under-the blanket-on-a-Sunday-afternoon-with-dinner-in-the-oven kind of feeling and your apple crisp recipe definitely gives me that. Thanks so much for sharing your recipes with those of us who long to enjoy eating again yet find it difficult to do so. THANKS!

  4. Love this! So simple and yummy. It was a big hit in my house even though they don’t usually care for gluten-free things.

  5. Love this recipe (among others of yours)! Even my kids who aren’t always keen on paleo/gluten free recipes gobbled this up. Am going to make it for our neighborhood “Healthy Living Happy Hour” group – I just hope I’ll make enough :)

  6. Hi Elana, just wondering if you have ever made this recipe with either coconut flour or quinoa flour? We can’t do almonds around here:) Thanks.

    Joanne

  7. This recipe is so amazing. It is way better than anything I ever made with gluten. Bless your bones, Elana, we adore you at this house! I hope you have a tremendous weekend. I will be making recipes from both of your cookbooks!

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