Grain-Free Apple Crisp
This grain-free apple crisp has a lot going for it. Think warm, tender, cinnamon-spiced apples in caramel-like sauce under perfectly crisp nut topping.
Servings: 8
Calories:
Ingredients
Filling
- 8 apples*
- 2 Tbsp. lemon juice
- 1/2 Tbsp. kuzu root
- 1/8 cup water or apple juice
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- pinch nutmeg
- coconut sugar, to taste
Topping
- 1 cup almond flour
- 1 cup pecans, roughly chopped
- 1/2 cup shredded coconut
- 1/2 cup coconut sugar
- 4 Tbsp. coconut oil
- 1 Tbsp. maple syrup
- 1/4 tsp. salt
Instructions
- Peel the apples and remove the cored. Thinly slice the apples lengthwise and add them into a 9"x 13" (22.5 cm x 33 cm) baking dish.
- Mix the kuzu root with water until completely dissolved. Add all the remaining filling ingredients to the apples. Toss to combine.
- Add the almond flour, chopped pecans, coconut, coconut sugar, and salt into a large mixing bowl. Stir to combine. Then add the coconut oil and maple syrup, and mix again (with a spoon or your hands) until evenly distributed.
- Spread the crisp topping evenly over the apples.
- Bake the apple crisp uncovered on the center oven rack at 350°F (175°C) for 50-60 minutes or until the filling is bubbly and the top is golden brown.
- Let cool 10 minutes before serving.
- Store leftover apple crisp covered in the refrigerator for up to 3 days.For longer term storage, cool the crisp completely and freeze in an airtight container for up to 3 months. The best way to reheat the apple crisp is to let it thaw overnight in the refrigerator, then warm in a 350°F (175°C) oven for 20-25 minutes or until heated through.
Notes
*Use a combination of firm-tart and firm-sweet apples. I used 4 Granny Smith apples (tart) and 4 Golden Delicious (sweet) apples.