When we were invited to play games with some neighbors, I offered to bring something to snack on. (If I can control the food, I can make healthy lifestyle choices, and not rely on my self control). Lucky for me our new friends are familiar with a gluten free lifestyle, and were excited to try something new. This was a great dessert to warm us on a snowy night.
ingredients-filling
8 tart apples-Granny Smith, peeled, cored, and cut into cubes
4 TBS grapeseed oil
2 TBS. honey
1 TBS arrowroot powder or 2 TBS cornstarch
1 tsp. cinnamon
1 tsp. lemon zest
1 tsp. vanilla
To make the filling place apples in 9x9 baking dish. Combine, grapeseed oil, honey and vanilla, toss with apples, making sure to evenly coat all the apples. In a small bowl mix together arrowroot powder and cinnamon, sprinkle over apples. Top with lemon zest.
ingredients-topping
2 c. blanched almond flour
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 c. grapeseed oil, I use 1/2 grapeseed oil, 1/2 applesauce
1/4 c. agave nectar/honey
1 TBS. vanilla
Pre-heat oven to 350. To make the topping combine the almond flour, salt, cinnamon, and nutmeg in a large mixing bowl. In a medium mixing bowl whisk together the grapeseed oil, honey/agave nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture until coarsely blended and crumbly.
At this point in will look more like throw up than a crumble.
Sprinkle the topping over the fruit, cover with aluminum foil. Bake 45 minutes, remove the foil and bake an additional 5-10 minutes until the top is golden brown and juices are bubbling. Let the crisp cool for 30 minutes before serving.
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