Baked Apple Crisp

Hooray for Internet service that works!!!

 

For the longest time, we have had really poor, spotty Internet service, which makes posting anything here on the blog an extremely drawn-out and difficult job (we’re talking hours sometimes to post a simple recipe). A week ago, we switched Internet providers, and I’m excited to see that maybe things won’t be so challenging now. Also, I have attempted to do live webinars in the past from my home, but the Internet has caused the webinar to disconnect, cut out, or have a distracting echo in the background, so I’m hoping that too will resolve with the better and faster Internet service. Stay tuned for more details about upcoming webinars! I am planning a basic fermentation (how-to) class and also a basic GAPS cooking class in the next month or two.

 

So, for today’s recipe, while it may be spring here in the Northern Hemisphere, I am going to post a recipe for a delicious apple crisp. This is a recipe that I meant to post last fall, and getting busy plus the Internet challenges caused it to be delayed by several months. This will be a good one to save for this fall, when the hot, long summer days are cooling down and heating up the kitchen with a wonderful spicy aroma is starting to be appealing again. (Or for all of you in the Southern Hemisphere, enjoy now!) Also, this recipe could easily be substituted to work with the season, and could be adapted to use rhubarb instead of apples. I plan to try that this spring!

 

The original recipe can be found at pureandsimple.typepad.com and was adapted to be GAPS legal.

 

Baked Apple Crisp

Filling:

7 apples, peeled and sliced

¼ cup orange juice (fresh juice from approx. 2-3 oranges)

3 Tbs. raw honey

2 tsp. cinnamon (if you love cinnamon like me, feel free to add more!)

¼ tsp. nutmeg

1-2 Tbs. butter (optional – you may omit if you are dairy free)

 

Crumble:

1 cup almond flour

2 Tbs. finely ground pecans

4 Tbs. raw honey (you could also try substituting dates)

2 Tbs. coconut oil, softened

 

1. Preheat the oven to 350 degrees Fahrenheit. Grease a pie dish with coconut oil or butter.
2. Mix all the ingredients for the filling together, and pour into the pie dish. Bake at 350 degrees for 45 minutes.
3. As that bakes, mix ingredients for the crumble topping together until it forms a grainy mixture. Remove filling from oven and sprinkle crumble over top. Return dish to the oven and bake for another 20 minutes at 350F.
4. When the crumble is starting to get a little golden, remove and allow to cool. Serve warm or at room temperature. When warm, it goes well with homemade GAPS vanilla ice cream!

 

~ Alicia