I was testing a LOT of recipes this week. Luckily my favorite tester didn’t come home before I was ready for his contribution. Otherwise my photos would only show some very tasty crumbs. My feline testers are very polite and much less demanding. They are here to take notes and to clean up the food photography studio (otherwise known as my clothes dryer).
Today’s recipe is an adaptation of one that I have eaten since I was a child. It turned out SUPER yummy! Wish I could give a piece to you, my dear readers, but this post will have to do.
As my husband says…
This tastes like more…. It doesn’t taste as if it is “missing” anything. Gluten-free, refined sugar free, dairy-free, anything-free… doesn’t have to taste bad, doesn’t have to taste like styrofoam, doesn’t have to taste like cardboard, and doesn’t need unhealthy additives.
You just need good health-building ingredients.
Maple Apple Crisp
Yield: 6 servings
4 cups sliced apples
¼ cup maple syrup
½ tsp. cinnamon
¼ cup softened coconut oil
¼ cup coconut sugar
1/2 to 3/4 cup rolled oats (whole or ground — I grind GF oats in my Magic Bullet)
¼ tsp. sea salt
¼ cup finely chopped pecans
¼ cup finely chopped walnuts
¼ cup sunflower seeds
1 tsp. cinnamon
Filling: Place apples in 8-inch square glass baking dish or 9-inch glass pie dish. Pour maple syrup over apples and sprinkle with ½ tsp. cinnamon.
Topping: Combine dry ingredients; add coconut oil, mixing until crumbly. Sprinkle crumb mixture on top of apples.
Bake at 375 F until apples are tender and topping is golden , about 35 to 45 minutes. Serve warm or cold.
- Coconut sugar (or coconut crystals) is produced from the sap of the flower buds of the coconut tree. It is low glycemic and is a great substitute for refined white or brown sugar. It has a caramel-like taste and is full of nutrients.
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