This apple crisp came to me in a moment of Divine inspiration.
I had one jar of my homemade applesauce from last season left over and I was pondering what to make with it. Then, voila! This recipe downloaded into my consciousness and the rest is herstory…;)
This recipe has some nice surprises too – like dried sugar-free cranberries and paleo granola on top – to delight you.
And it pairs really nicely with my favorite non-dairy, sugar-free ice cream from So Delicious.
Ingredients:
- 6 apples, sliced, with peels on for extra nutritional goodness
- Organic cinnamon 1-3 T
- 1/8 c purified water
- 1T organic arrowroot flour
- 1/4 c of dried, sugar-free cranberries
- 1 c Bob’s Red Mill Paleo baking flour
- 1/2 c organic coconut sugar
- 1 c Bob’s Red Mill gluten-free oats
- 4 T of organic grass-fed butter or vegan butter, slightly softened
- 1/4 c Back Roads Paleo Coconut Crunch granola
Step one: Preheat oven to 350. Take out an 8×8 glass pan. You can oil it, if you’d like, although it isn’t necessary.
Step two: On medium heat, place apples and cinnamon on stovetop. Add water and cover. Let cook until softened and in more of an applesauce-type consistency.
Step three: Mix Paleo flour, coconut sugar, gluten-free oats in a small bowl. Using a pastry cutter, cut in the butter to this mixture.
Step four: Once your apple mixture is nice and cooked through, pour it into the glass pan. Stir in cranberries and arrowroot flour.
Step five: Pour the flour mixture over top of the applesauce and cranberries, smoothing it evenly over the mixture.
Step six: Bake for 30 minutes.
Step seven: Remove from oven and sprinkle granola over top.
Step eight: Bake an additional 15-25 minutes until apple mixture is bubbling and top is golden brown.
Be sure to bless this crisp before diving in and enjoying!
This crisp should be put in the fridge after a couple of days for freshness.
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