Sunday, September 28, 2014

Gluten Free Apple Crisp

The kids and I went apple picking at my Great Grandparent's old farm by Hensel, ND.  We stopped to visit my Grandparents for a while and Grandma was making homemade apple crisp. The kids begged to stay at her house for supper and dessert but I already had our meal in the crock pot so I said we could make some apple crisp to eat at home. Thankfully that satisfied them until we got home and I got a reminder that I promised to make one.  So I started whipping this up.  I based it on an old recipe that I had, but made changes to create a gluten free apple crisp that is free of refined sugars.  It turned out delicious on the very first try! The hubby and kids were happy with the result which made me happy. They did eat it warm with a scoop of whipped cream on top.  I just ate it plain.  Very delicious!

You can use other fruits for this recipe too.  7-8 peeled & sliced peaches, 8-9 cups of blueberries or 8-9 cups of chopped rhubarb would be good substitutes.  Adjust your honey topping accordingly.  You can also easily cut this recipe in half and put in an 8x8 square pan.  Just don't forget to reduce the cooking time! If you don't have coconut sugar and don't want to buy any, you can use brown sugar, but that defeats the purpose of it being free of refined sugars.  Completely your choice!!

I know many people who aren't paleo, but require a gluten free recipe.  This isn't a paleo recipe, but a simple gluten free dessert option.  It is also a clean eating recipe.

Gluten Free Apple Crisp

7 to 9 medium sized apples (I used Honeycrisp, but other baking apples or crab apple would work)
2/3 cup butter, softened
1 1/4 cup Coconut Palm Sugar (I have also found some at Super Target)
1/2 cup coconut flour (I use Nutiva Organic Coconut Flour)
1 1/2 cups Gluten Free Whole Grain Rolled Oats (I have also found this at Hugo's)
1 1/2 teaspoons cinnamon, plus more for sprinkling
1 1/2 teaspoons ground nutmeg
honey, to your taste

Grease a 9x13 glass pan with butter or coconut oil and preheat your oven to 350.  I like to make my crumb topping first so the apples don't have a whole lot of time to get brown after slicing.  In a bowl cream the butter & coconut sugar then add coconut flour, oats, cinnamon & nutmeg.  Combine with a fork.  Set the bowl aside.  Peel and slice up the apples and arrange on the bottom of the 9x13 pan.  Drizzle honey on top of the apples.  How much you put on is dependent on how tart your apples are and how sweet you want your dessert to be.  I just squirted it right out of the bottle, but I would say I used between 1/4 & 1/3 cup.  Sprinkle the cinnamon over top of the honey.  I also sprinkled this right out of the container but I would say there was about a teaspoon sprinkled over the top of the apples.  Place your crumb topping evenly on top and bake in oven 50 minutes to an hour.  Let cool a bit before you eat.  It's even better the next day re-heated.

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