Apple Crisp

I am way past due posting this Apple Crisp recipe. The first time I made it this year (well actually now it’s last year….HELLO 2013!) was for Thanksgiving. Then I made it again right before Christmas. Both times it went way too quickly and I didn’t get a chance to photograph it. I made it again as a New Years Eve desert and here is the very last of it that I was able to sneak away and photograph before it vanished yet again!

Hope you enjoy this easy to make gluten free seasonal desert! It is one of my absolute favorites.

5 medium size apples, peeled, cored and sliced (I like to use a sweeter varietal such as Gala or Pink Lady)
1 1/2 tablespoons of fresh squeezed lemon
1 tablespoon of vanilla extract
1 tablespoon of arrowroot powder
1 1/2 cups of almond flour
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ground ginger
1/4 teaspoon of ground cloves
1/2 teaspoon of salt
1/4 teaspoon of baking soda
2 1/2 tablespoons of coconut oil
2 1/2 tablespoons of agave nectar (or honey)
1/2 cup of chopped pecans

Preheat oven to 350 degrees. In a large bowl combine the apples, lemon juice, vanilla and arrowroot powder. (*Side note: arrowroot powder is a gluten free alternative to corn starch and is used as a thickening agent. It comes from the dried root of a tropical plant and is gluten-free). Pour apple mixture in a greased 8×8 square baking dish. In a separate bowl, combine almond flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda, coconut oil and agave nectar. Mix well. Add the chopped pecans to almond flour mixture until everything is combined. Crumble on top of the apples and cover with tin foil. Bake for 60 minutes (until the apples are juicy and bubbling). Take out of the oven and remove the tin foil. If the top is not yet brown, put back in the oven (uncovered) and bake for another 5 minutes. Let cool for about 10 minutes. Top with whipped cream or vanilla ice cream and enjoy!

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