Apple Crisp
Saying no. Sometimes this is the only thing to do. E (my 7 year old) was home with a bit of a flu this week. He has actually been lying on the couch whining and whimpering for several days. Today was the first day he felt better and he asked me to make him an apple crisp, which I gladly obliged.
However, when he asked if he could help me prepare it, I told him, "No, people who are not feeling well get to rest and not put their little paws in other people's food." I had paused for a moment before this, considering his request, as baking with my children is one of my favorite activities in the world.
Sometimes we all need to slow down --saying no can be the best way to say yes. My encounter with E reminded me of this. Of the need for boundaries, quiet and rejuvenation. This can be especially true in the winter when we want to go inside and hibernate for a few months.
On another note, I have found that we really are of no use to others unless we take care of ourselves. Hence, the old airline adage --put on your own oxygen mask first, before helping others. This is what I was modeling for my son, saying yes, by saying no.
2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
5 medium apples, peeled, sliced
, then chopped in half width-wise
- In a large bowl, combine almond flour, salt, cinnamon and nutmeg
- In a smaller bowl, combine oil, agave and vanilla
- Stir wet ingredients into dry
- Place apples in a 2-3 quart glass baking dish (a pyrex bowl
or an 8x8 square
)
- Sprinkle topping over the apples
- Cover and bake at 350° for 50 minutes on low rack
- When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp
- Serve warm
Serves 6
This gluten-free, dairy-free, vegan apple crisp is great all year round, though especially soothing in fall and winter. One of my family favorites, children seem to love this healthy dessert dish --my boys and their friends gobble it up time after time.
Posted on January 31, 2008 in desserts by Elana
you might also like: Baked Apples
or Pumpkin Pie Muffins
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Please tell everyone you know to go vote on the Martha Stewart website on Martha's blog for the big idea bake off. One of the ideas is to launch a new mag with Martha for people with food allergies and intolerances. Please vote as many times as you can each day for the next week so this dream becomes a reality!
Go to http://www.marthastewart.com and then look for Martha's blog on the upper right hand side.
Check it out...we need more press and more resources for Celiacs!
Dear Elana,
I am so happy that I happened on your site. I am a recipe hound. Recently we are wheat and dairy free. I'm always looking for healthy new recipes for myself, husband and three kids. You are on my RSS feed for sure! Keep posting. I'm eating one of the cookies I made using your recipe right now. Deeelish!
Hi Tiffany,
Thanks so much for your comment. I enjoy being of help to "recipe hounds," families and those on wheat and dairy free diets --so you have hit the triple crown. Am glad that you are liking the cookies!
Elana
Hey Elana,
I just stumbled upon your blog by clicking on a link through 101 Cookbooks.
My whole family are organic and i am so excited to try your recipes! I have printed out your apple crisp and plan on making it this Thursday.
THANK YOU!
Jess
Hi Jess,
Thanks so much for stopping by! I am glad you are enjoying the site. Please let me know how the crisp turns out.
Elana
Well, i can happily inform all that the crisp was delicious and satisfying! It was gone before the weekend came :p
Thanks Elana!
Jess
Jess -thanks for being a tester and a taster! I'm glad that you enjoyed the crisp and that it went quickly.
Elana
YUM! Would this work well with another flour, maybe a combination, in replace of almond flour? Also, I don't use grapeseed oil, will any other work as well? Thank you for the recipe!
Hi Olivia,
Because I do just about all of my recipe writing using almond flour, grapeseed oil (and agave), I really don't know how other ingredients would work in place of these.
If you look through my blog, you'll see descriptions of each the above ingredients and how nutritious they are. I really stay away from most other gluten-free flours as they are high-glycemic and I do better with higher-protein foods such as almond flour.
Many people also ask if they can use honey instead of agave, and again, I don't have the answer to this since honey is another extremely high glycemic food that I avoid diligently.
In terms of grapeseed oil, it is my oil of choice because it is odorless and best replicates the texture of butter.
Of course, experimentation is a great thing as we all have different dietary needs and you are welcome to try replacing any ingredients in my recipes for other ones --though as I said before, I don't know how they will turn out. If you do try, let me know how it goes!
Elana
Really nice Crisp. Not overly sweet. Yummy for breakfast. I will use juicier apples next time as the galas weren't juicy enough. Never mind it's April. This will be great w fresh cortlands and macs next fall.
I love this recipe, almost apple crumble, but much healthier :) Thank you for sharing.
Margot
Thanks Margot and thanks again for the E award!
Well, I'm sitting on the sofa drinking cocoa waiting for the smell from the Apple Crisp to envelope me. Made it in April, yummy. Just got my bushel of apples from the farm. Macs, corts, and empire. Mixed em up. DH is drooling already.
Elana, thanks so much for the recipes. DH and
DS are celiac, I'm low carb and wheat intolerant (self-diagnosed).
Dear Debbie,
Thanks for a great comment and glad to have you here.
Hope the crisp tasted as good as it smelled :-)
Elana
Best thing in the world! I haven't had something yummy like this since going gluten free.
I mixed in coconut flour with the almond for flavor and also added half a bag of fresh cranberries to it(add a little agave to the fruit if you do this). And when it was done I mixed a little agave to coconut milk and poured it over each piece like whipped cream(same taste). So tart! So GOOD.
Try this recipe!
christin,
Thanks for your sweet words.
Your version sounds delicious! Yum.
Elana
I just made this apple crisp and it is wonderful! I did not have 2 full cups of almond flour so I used some teff and millet. I also drizzled some agave on top, and put a handful of GF oats into the mixture :) Thanks Elena!
mutritious,
Glad you liked it and thanks for letting us know about your alterations to the recipe!
Elana
Oh Elana this is scrumptious!
In your instructions, it says to sprinkle the topping over the apples. My dough was rather.... doughy! and didn't really "sprinkle." It was more of a clump and I just broke it into pieces and smooshed it on top the apples. Is this the way yours is or am I doing something off? I tried adding another tablespoon of almond flour and it stuck together even more.
Never the less, it was delicious and hubby and I devoured it within seconds. Thank you :)
Hi Elana,
This looks really tasty, but I'm wondering how to adapt it to late spring fruits - strawberry and rhubarb! I just love that combo; do you have a recipe for that or suggestions about tweaking this apple crisp recipe for a strawberry-rhubarb combo? I used to have a delicious one, but it was made with "white" gf flour and more sugar than I'm comfortable using nowadays. Thanks so much!
I'm looking for a gluten free crust or some sort of pastry or pie recipe for fruit, other than a crisp. Is there one on your site Elana? I couldn't find one. Love your site!
Hi Pam,
There are several in her book, The Gluten-Free Almond Flour Cookbook.
By searching her website, I also found:
- Pie Crust: http://www.elanaspantry.com/chocolate-cream-pie/
- Peanut based crust (sort of like a grain-free cookie crumb crust): http://www.elanaspantry.com/chocolate-peanut-butter-tart/
Good luck!
Where can I get most of these ingredients? Would they have them at whole foods and trader joe?
I made this recipe last night for my husband and me, and it was so good! I used Fuji apples and left the skins on (my preference) and it turned out perfectly. I'd suggest just being careful with the "browning" time because it's easy to burn almond flour and then it tastes bitter. It didn't take 10 minutes for mine to be done.