Autumn Spiced Apple Crisp

Autumn is here.  The cool air, the beautifully painted trees, and the leaves that crunch beneath your feet as you walk on them.  It is when we start to crave warm comfort foods from the oven to warm our bodies from the inside.  There are of course savory dishes, but one sweet dish that I feel is very comforting is a warm crisp.  They are made often at my house during the cooler months, served warm from the oven with cool ice cream melting over the jammy fruit.  Although I love all crisps, apple has to be my favorite.  Especially when made with sweet tart apples like the honeycrisp.  I have a gluten-free recipe for apple crisp that I would love to share with you all!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 servings | Prep Time: 15 minutes | Cook Time: 45 minutes | Ready in: 1 hour

Ingredients

• 6 large organic Honeycrisp (or other tart apples), cut into small chunks
• 3 Tbsp agave nectar
• 2 Tbsp prganic coconut sugar or brown sugar
• 1/4 cup quinoa flour
• 2 tsp organic cinnamon
• 1/2 tsp cardamom
• 1/4 tsp nutmeg
• 2 tsp maple extract
• 1 Tbsp pure organic vanilla extract
• Topping:
• 3 Tbsp quinoa flour
• 3 Tbsp almond flour
• 3 Tbsp coconut sugar or brown sugar
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1/8 tsp nutmeg
• 4 Tbsp melted organic unrefined coconut oil
• 3/4 tsp sea salt
• 1/2 cup old fashioned organic rolled oats
• 1/2 cup pecans, chopped
• 3/4 cup large flake coconut

Instructions

Preheat oven to 400 degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Spray a 9 inch pie glass plate with cooking spray. In a large bowl, toss together the apples, agave nectar, 2 Tbsp coconut sugar, 1/4 cup quinoa flour, cinnamon, cardamom, nutmeg, maple extract, vanilla, and 1/4 cup flour. Spoon into prepared pie plate, and cover with foil. Place plate on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling. Meanwhile, to make the topping, combine the flours, sugar, cinnamon, cardamom, nutmeg, coconut oil and salt in a medium bowl. Using your hands, scrunch together the flour mixture, mixing it until it is in pea sized chunks and clumping together. Add oats, coconut, and pecans. With hands, squeeze the mixture together forming larger chunks as well as incorporating the oats coconut and pecans until it is evenly distributed as you go. Place in the fridge until the crisps are ready to top. When the fruit has baked for 35 minutes, and is bubbling, remove from the oven and top with the crisp mixture. Place back in the oven and bake for another 10-15 minutes or until lightly brown and toasted (keep a close eye on it as coconut burns very quickly). Remove from oven and let cool until warm…enjoy!