Thursday, November 26, 2009
I adapted this apple crisp recipe from a recipe by Nourishing Meals
(www.nourishingmeals.com) to replace some of the ingredients with
coconut options (you can learn more about the health benefits of
coconut products in my article: Coconuttyliciousness
This dish smells absolutely divine while baking, infusing your kitchen
with the delicious scents of coconut and cinnamon and baked apples.
Have it baking while guests arrive and you'll get their appetites
4-6 baking apples, peeled, cored, and sliced thin (1/8 inch)*
2-4 tbsp honey, maple syrup, or agave nectar
1 tbsp arrowroot powder
1 tbsp fresh squeezed lemon juice
2 tsp cinnamon
can substitute some of the apples for other fruit such as pear, or
berries; just make sure to fill the baking dish pretty well right to
the top, as it will cook down from there.
1.5 cups rolled gluten-free oats
1/2 cup coconut flour
1/2 to 3/4 cup coconut sugar
1 tsp cinnamon
1/4 tsp sea salt
1/2 cup melted virgin coconut oil
1 tsp vanilla extract
- Preheat oven to 375 degrees
- Place filling ingredients into a 7 x 11 inch baking dish. Gently stir together with a large spoon.
- In a small mixing bowl, stir together the oats, flour, sugar, cinnamon, and sea salt.
- Add the oil and vanilla and stir together with a fork.
- Using your hands, crumble the topping evenly over the filling.
- Bake for about 40 minutes, or until the juices are bubbling up and topping is lightly browned.