When he was small, my youngest son had a habit of filling his pockets with treasures he encountered in his daily adventures. I didn't always understand the value he saw in his chosen objects -- really, how many rocks and sticks could one boy keep? In his eyes, though, each one was beautiful and important. Life is just like that on a larger scale, isn't it? We gather up the precious bits of our experiences and save them all to learn from and enjoy later. Perhaps you'll find a little something here that you'd like to keep in your own pockets. Thanks for visiting.

Monday, October 11, 2010

A is for apple... again (apple crisp -- gluten-free, vegan)

I know I just recently wrote a post about what to do with an abundance of apples this time of year, but I couldn't resist sharing one more recipe after the delicious apple crisp we had for dessert yesterday!  The crispy, chewy, cinnamony crust combined with the natural sweetness of fresh-picked apples was a perfect finish to our festive fall meal. (Yes, we did eat pumpkin pie, too, but who's counting desserts when it's a holiday, right?)

Apple Crisp (gluten-free, vegan) 
(inspired by a recipe for pear crisp in Elana Amsterdam's Gluten-Free Almond Flour Cookbook)

1/2 cup apple juice
1 tbsp freshly squeezed lemon juice
1 tbsp arrowroot powder
1 tsp ground cinnamon
5 medium apples, peeled, cored, and sliced 1/4 inch thick

1 cup blanched almond flour
1 cup pure, gluten-free oats
1/4 tsp sea salt
1 tsp cinnamon
1/4 cup coconut oil, melted
1 tsp vanilla
1 tbsp pure maple syrup

Preheat the oven to 350 F.

To make the filling, whisk together the apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl. Place the sliced apples into the bowl, toss them with the apple juice mixture, and then transfer them to an 8-inch square baking dish.

To make the topping, combine the almond flour, oats, sea salt, and cinnamon in another mixing bowl.  Melt the coconut oil in a small saucepan over low heat, then remove the oil from the heat and whisk in the maple syrup and vanilla extract.  Add the wet ingredients into the almond flour mixture and stir until well-combined and crumbly.

Sprinkle the topping over the fruit. Cover the dish with aluminum foil.

Bake for 30 minutes. Remove the foil and bake for an additional 20 to 30 minutes, until the top of the crisp is golden brown and the juices are bubbling. Let the crisp cool for 30 minutes, then serve warm.

This dessert is absolutely scrumptious served with a scoop of vanilla coconut milk ice cream on top. Matt, the boys and I can't wait to have the leftover apple crisp again tonight after dinner.... if we can wait that long! I hope you and your family enjoy this treat as much as we did.

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