Apple crisp was the first baked dessert that I fixed when I started being able to tolerate more different foods. I brought it to Christmas dinner at my mom’s house. I felt like I was in heaven!
When I first started the GAPS diet, I ate only meat, veggies, and fruit for a long time. I enjoyed the food I was eating, but it’s nice to be able to have treats on holidays or special occasions.
This recipe is so easy I almost feel guilty posting it as a recipe. There are other people with apple crisp recipes out there that are a little fancier, so feel free to explore and see which you like best :).
*1/4 cup grassfed butter -or- 1/4 cup coconut oil + 1/8 tsp salt
*1/4 cup honey
*1 tsp cinnamon
*2 cups almond flour
*1/2 c pecans or walnuts, finely chopped
*5 apples, peeled and diced
Preheat oven to 350 degrees. Warm the honey and butter or coconut oil until just melted. Combine almond flour and cinnamon (and salt, if needed) together in a separate bowl . Add dry ingredients to wet ingredients and combine. The mixture should be crumbly. Add chopped nuts and mix. Put the diced apples in an 8″ by 8″baking dish. Crumble the topping over the apples. Bake covered for 50 minutes on low rack. When the apples are soft , remove the cover and bake 10 more minutes to brown. Serve with coconut whipped cream, if desired.
Coconut Whipped Cream (from this post)
*1 15oz can refrigerated coconut milk
*1 tsp vanilla extract (optional)
*a few drops of stevia or honey (optional, coconut milk can be sweet on its own)
15 minutes before preparing this, it’s a good idea to put the beaters and bowl you will be using in the freezer.
Open the can of coconut milk without mixing. Scoop the thick stuff off the top, and put it into the chilled bowl. Add the vanilla. Whip the coconut cream on high for about 5 minutes, until it’s the consistency of whipped cream. Add stevia or honey to taste, if desired. It’s that easy!
Cheers! Holiday season is coming :).
This post was shared on Healing with Food Friday.