So good you will not even miss apple pie!
My recipe is adapted from Elana’s Pantry. I’ve heard wonderful reviews of her recipe, but we are avoiding agave nectar during our challenge. Also, I didn’t have any grapeseed oil on hand, so I used coconut oil.
In addition to tasting delicious, it will make your whole house smell like apple pie. I literally couldn’t get a picture of this before people started eating:
2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon cinnamon (I used 2 tsp in the crisp, plus I sprinkled the apples with cinnamon before baking)
½ teaspoon nutmeg (I used 1 tsp)
½ cup grapeseed oil Coconut oil
¼ cup agave nectar 5 dates, pitted and chopped
1 tablespoon vanilla extract
5 medium apples, peeled, sliced, then chopped in half width-wise
- In a large bowl, combine almond flour, salt, cinnamon and nutmeg
- In a smaller bowl, combine oil, agave and vanilla. First combine oil and vanilla (works best if coconut oil is heated just enough so it is liquid), then stir in chopped dates.
- Stir wet ingredients into dry. Use a fork to mash it all together- you want a crumbly consistency.
- Place apples in a 2-3 quart glass baking dish (a pyrex bowl or an 8×8 square) Sprinkle with extra cinnamon if you like!
- Sprinkle topping over the apples
- Cover and bake at 350° for 50 minutes on low rack
- When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp
- Serve warm