Apple Crisp Reincarnated

Sometimes giving up things we love to eat can lead to big surprises.  In a good way.  This gluten-free, dairy-free, honey-sweetened Apple Crisp* is an absolutely delicious dessert for the fall season.

Ingredients

1/2 stick of butter to grease 8 ramekins

Apple Filling:

6 Granny Smith Apples
Juice from 1 lemon
3 1/2 tablespoons arrowroot starch
1/4 teaspoon nutmeg, freshly ground
1 1/2 teaspoon cinnamon
1/2 cup honey

8 tablespoons (1 stick) butter
8 teaspoons honey 

Topping:

2 cups almond flour
1/2 teaspoon salt
1 teaspoon cinnamon
8 tablespoons butter, cold
2 1/2 tablespoons honey
1/4 teaspoon vanilla extract

Directions:

Instructions for the apple mixture:

1. Preheat oven to 350 degrees. Grease 8 ramekins with butter, and place them on a baking sheet; set aside.

2. Peel and core the apples, and cut them into a medium dice. Place diced apples in a large mixing bowl and toss with the lemon juice.

3. Sprinkle the arrowroot starch, nutmeg, and cinnamon over the apples and toss well to coat. Add the ½ cup honey to the apples and toss.

4. Scoop the apple mixture into the ramekins, packing the apples down. Place 1 tablespoon of butter on top of each apple mixture, and then drizzle a teaspoon of honey over that.

5. Bake in a preheated oven for 32 minutes.

Instructions for the topping:

While the apples are baking, prepare the topping:

1. Place the almond flour, salt, and cinnamon in a mixing bowl and stir to combine. Cut the cold butter into very small cubes and add it to the almond flour. 

2. Combine it with your fingers until the mixture is crumbly. Drizzle 2 ½ tablespoons of honey over the mixture and work it in until large clumps form. 

3. When the apples have baked, remove them from the oven and divide the almond mixture evenly over the tops of each ramekin.

4. Place the dishes back in the oven on the baking sheet on the top rack and bake for an additional 12-15 minutes, or until the topping starts to turn lightly brown and the filling is bubbling.

5.  Serve plain or with Coconut Whipped Cream (recipe in previous post, “Himalayan Mousse.” 

*recipe adapted from www.mynaturalfamily.com.

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