Thanks so much to Iris for today’s guest post! I do love how simple and quick it is 🙂 Check out more awesome recipes by Iris on her site: The Daily Dietribe. ♥, Kelly
When Kelly asked me to write a guest post for her, I knew immediately that I wanted a recipe that said Summer. Then I was gifted with a delicious box of apples and had to come up with a way to use them all. So my plan for peach crisp turned into apple crisp. Of course, when I think of apple crisp, I think Fall. But really, you can make this crisp with any type of fruit. Blueberries, peaches, strawberry-rhubarb. The topping is the star of the show here; the fruit merely a tasty supporting actor.
Apple Crisp (Gluten-Free, Vegan)
An original recipe by Iris Higgins
4 cups peeled, sliced apples (about 4 large apples)
1 tablespoon coconut sugar
1 teaspoon cinnamon
1 1/4 cups blanched almond flour
1/3 cup coconut sugar
1/3 cup pecans
1/4 cup coconut oil (at room temperature)
2 tablespoons unsweetened shredded coconut
Preheat oven to 375 degrees F.
Toss apples in a large bowl with the cinnamon and 1 tablespoon of coconut palm sugar. Place apples in an 8 x 8 inch glass baking dish.
Blend the rest of the ingredients in a food processor for 30 seconds. Spoon mixture evenly over apples.
Bake for 30 minutes or until apples are cooked through. Check after 10 minutes and place tinfoil over the topping if it starts to brown too much on top.