I have a regular recipe using regular or sprouted flour for apple crisp, which I absolutely love! I grew up eating the regular recipe each fall and winter and it is complete comfort food for me! My Mom made it regularly during the cool months and so I have a strong emotional connection to this recipe. But I wanted to create a grain free apple crisp as well.
I have to avoid grains for awhile while I am healing my gut (eating grains and regular sugar seems to make the symptoms much worse). So, for the next couple of months, I will be avoiding grains. But I wanted to have some great apple crisp, since my favorite seasonal apples are available again. I’m very partial to MacIntosh apples. They smell like fall to me, and taste so sweet!
I also used coconut sugar in this recipe. Coconut sugar is low on the glycemic index and is diabetic friendly (this doesn’t seem to aggravate my symptoms).
So I whipped up this little recipe and it works really well. It’s great topped with some freshly made whipped cream…..mmmmm!
- 4-5 apples (peeled, cored and sliced)
- 1/2 cup butter (softened)
- 3/4 cup coconut sugar
- 1/2 cup coconut flour
- 2 tbsp water
- butter to grease baking dish
- Preheat oven to 350 degrees F.
- Place prepared apples into a buttered 8x8 baking dish
- Sprinkle on 2 tbsp water and cinnamon (according to your preference)
- In a medium bowl, combine butter, coconut sugar and coconut flour with a pastry blender.
- Pour on top of apples and press gently.
- Bake for 45 minutes.
- Remove from oven and allow to cool for a bit.
- Top with whipped cream or vanilla ice cream and serve warm!