A Healthy Spin on Apple Crisp

Happy Friday!! One of my favorite fall recipes has always been warm apple crisp on a fall evening! I have been working on wedding planning in every free minute after work which means less recipe experimenting and less cooking in general! I feel like things are calming down so I am so excited to get back into it!  Today I am sharing my healthy apple crisp. With Thanksgiving right around the corner, I am always trying to think of gluten-free recipes in advance to have available. I will definitely be making this one for the family. Although it is a healthy version and also gluten-free, it is just as delicious as any traditional version I’ve tried.  

One of the things I like most about apple crisp is the simplicity of the recipe. It doesn’t require a lot and can be pulled together quickly. You can really use any apples but for me, I enjoy using a firm, crisp, apple that will hold up in the oven heat. To make this recipe over the weekend, I used 2 Granny Smith and 2 Honey Crisp, but any apples will work. 

One of my big things recently has been trying to incorporate coconut oil into each of my recipes that require oil.  Coconut oil has so many health benefits and often times, I do not even taste the coconut flavor when there are other powerful flavors.  It is an awesome way to increase the amount of healthy fats in your diet. While it does have a high saturated fat content, coconut oil is actually beneficial to the body and is not the same as other saturated fats.  In this recipe, I also used Brunmel and Brown, a low fat yogurt butter blend and coconut sugar (pictured below) which I have really been enjoying recently!

4 medium-sized apples
1 cup oats
3/4 cup almond flour
1 tbsp lemon juice
2/3 cup coconut oil (melted)
1/4 cup coconut sugar
2 tbsp. honey
Brummell and Brown
1/4 cup finely chopped walnuts

Peel and slice the apples. You want to make sure all the skin is off the apples and also to slice the apples in pieces that are the same size so that they cook at the same rate.  Next, take a cooking brush and brush coconut oil on the bottom of a 8×8 square pan. Once the bottom of he pan has a light layer of oil covering it, start stacking the apples. Once the entire bottom is covered, lightly brush the apples with a little coconut oil and sprinkle with cinnamon. Repeat this process until the 4 apples are finished.  In a separate bowl, combine the almond flour, oats, lemon juice, coconut sugar, honey, walnuts and about a teaspoon of cinnamon. Pour in the rest of the coconut oil and mix together. The mixture should be wet.  Once thoroughly mixed, take fingers and lightly crumble the topping mixture over the apples.  Try to spread the mixture evenly across the apples, being sure to get along sides. Lastly, take tiny flakes of Brummell and Brown with a knife and place small flecks over the top.  Cook at 325 for over about 60 minutes depending on the thickness of the apples. The top should be browned and the apples should also be soft.