Gluten Free Apple Crisp (Paleo and Vegan Option)
Crisp and tart pink lady apples are the star of this sumptuous dessert. Serve with a scoop of vanilla greek yogurt for added protein and enjoy for breakfast on a chilly morning.
Ingredients
- 6 large pink lady apples, cored and diced
- 1/4 cup apple juice or water
- 1/4 cup blanched almond flour
- 1/4 cup cassava flour
- 1 1/2 tbsp tapioca starch
- 1/2 cup toasted pecans, coarsely chopped
- 1/4 cup coconut sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg freshly ground tastes best!
- 1/4 tsp sea salt
- 5 tbsp butter or coconut oil melted
Instructions
- Preheat oven to 350°F.
- Place apples and apple juice in a large 9 X 13 glass baking dish. Set aside.6 large pink lady apples,, 1/4 cup apple juice
- In a large bowl, mix all remaining ingredients EXCEPT the butter or coconut oil. Combine well.1/4 cup blanched almond flour, 1/4 cup cassava flour, 1 1/2 tbsp tapioca starch, 1/2 cup toasted pecans,, 1/4 cup coconut sugar, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp sea salt
- Stir in melted butter or coconut oil until combined and the mixture resembles course crumbs.5 tbsp butter or coconut oil
- Sprinkle the topping over the apples.
- Bake for 40-45 minutes