Apple Crisp. It automatically evokes the feeling of fall.
One thing I love about this recipe is that it is nut free. A lot of grain-free apple crisp recipes are full of nuts and seeds. And while I love them they are definitely heavier on the tummy to digest and not suitable for people who can’t have nuts.
Enjoy my unique (and delicious) take of Apple Crisp!
Ingredients
1/4 cup xylitol (Can sub in Raw Honey)
1/4 cup water
2 teaspoon cinnamon
6 large apples, peeled and thinly sliced
1/3 cup coconut flour
1/4 teaspoon salt
6 Tablespoons butter, room temperature
Directions
- Preheat the Oven to 350 degrees and take out an 8×8 inch (or 9×9 inch) baking pan
- Combine 2 Tbs xylitol, water and cinnamon in the bottom of the baking pan. Place sliced apples over the top
- In a small bowl blend the remaining 2 Tbs xylitol, coconut flour, salt and butter until crumbly. Spread over the apples evenly
- Bake for 40-50 minutes until the apples are tender and the crust is a golden brown
- Serve with raw cream, whipped cream or all on its own
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Nicola Olsen says
You didn’t say how hot the oven needs to be… I’m trying 350?… but you should add it :)
Meghan Birt says
Yes… 350!! Sorry about that. This was one of my first recipes (I hope you like it) and I have forgotten to edit that one!
Nicola Olsen says
Turned out great and I’m making more right now (came back to the page to look at the recipe again!) Thanks so much.
Meghan Birt says
So glad you loved the recipe. It’s the perfect season for making apple crisp more than once!! Enjoy :)
Lois says
Do you think that the recipe will work with ghee instead of butter?
Meghan Birt says
Oh, absolutely!!! Enjoy Lois and Happy Thanksgiving.
Tessa Simpson says
I love apple crisp!! Something magical about mooshy tart apples with cinnamon and butter!
Meghan Birt says
I agree!! But it’s the worst if your apples are super dry and it doesn’t do what it’s supposed to do… get mushy!