Apple Crisp (GF)

It isn’t fall without lots of apple desserts.  I picked up my first jug of apple cider last night after coming home from work, and now all I want are comforting fall treats.  I decided to start off with apple crisp – an apple crisp that is healthy enough to enjoy for breakfast.

I decided to make this totally gluten free, for no reason other than the fact that doing it this way made it much, much healthier.  I used almond flour, golden flax meal, ground up oats, and ground walnuts for the base of the crisp.  The burst of flavor in your mouth from that combination is absolutely fantastic, and you don’t have to feel awful about it, with all of the protein, fiber, and good fats you’re getting out of it.

I also didn’t use any sugar, of course.  I used the equivalent of 1/3 cup sugar with Truvia in the topping, and used just one packet in the apples, which turned out with a satisfyingly sweet apple crisp without the sugar spike (other than from the apples, anyway).  It’s spiced with nutmeg and cinnamon, my favorite cooler weather spices.

I used a combination of Ida Red and Ginger Gold apples for the perfect amount of sweet and tart.  I always leave the skins on for the extra fiber and vitamins, but peel them if that’s how you prefer them.

I am so ready for this weather and the treats that come along with it.  I’m hoping to get out for a great fall bike ride within the next few days (I’m using today to clean the apartment and play around with my kettle bells).  What is your favorite part of the fall?

Apple Crisp (GF)
serves about 8

For the apples:
5 medium apples, cored and sliced
juice from 1/2 a lemon
1 packet truvia
1/2 t cinnamon
1/4 t nutmeg

For the topping:
1/4 cup oats*
1/4 cup walnuts
1/4 cup flax meal
1/2 cup almond flour
7 packets truvia (or 1/3 cup sugar)
1 t cinnamon
1/4 t nutmeg
3 T butter, cold and cut into pieces
dash of sea salt

Once the apples are sliced, place in a bowl and toss with the lemon juice, truvia, cinnamon, and nutmeg.  Pour into a pie plate (or other baking dish), and set aside.

Pulse the walnuts and oats together in a food processor until in coarse crumbs.  Add in the flax meal, almond flour, truvia, cinnamon, nutmeg, and sea salt, and pulse to combine.  Add in the pieces of cold butter, and pulse until it is pebbly looking.

Sprinkle the topping over the apples in the pie plate, evenly coating them.  Bake at 350ºF, with the rack in the middle, for 35-40 minutes, until the topping is slightly browned and the apples softened.

Allow to cool slightly before serving.  Serve alone or with greek yogurt, ideal for breakfast, or with whipped cream and/or ice cream for a lovely fall dessert.

*If you are gluten intolerant, make sure you get certified gluten free oats to avoid cross-contamination.