I used to make an unbelievably decadent apple crisp for Thanksgiving each year. It is a recipe of Jasper White’s, one of my favorite chef instructors from my BU Culinary program, years ago. Since it was not the healthiest dessert, I decided to think a little out of the box and make a healthier, lighter version of this crisp. The apples are perfectly ripe and overflowing at the Farmers Markets! Use any kind of apples you like, but Mitsu, Honey Crisp and Grannies are great baking apples. I always add a couple of Granny Smith apples for tartness.
- 7 apples, peeled, cored, sliced into thin pieces (I used 5 Braeburn and 2 Grannies)
- Zest of 1 orange
- 1/4 cup fresh squeezed orange juice (juice from 1 large orange or 2 small)
- 2 tablespoons of raw honey
- 1 tablespoon of pure maple syrup
- 1 tablespoon of cinnamon
- 1/4 teaspoon of freshly ground nutmeg
- 1 cup almond meal/flour (Bob’s Red Mill is a good brand)
- 2 tablespoons finely ground pecans
- 4 tablespoons of raw honey
- 2 tablespoons coconut oil (melted – as it is solid at room temp) or softened butter for a creamier texture (and if you want dairy)
Pre-heat oven to 350 degrees. In a large bowl, mix together apples, orange zest, orange juice, honey, maple syrup, cinnamon and nutmeg. Pour the mixture into a large 8×8 glass square pan. Bake for 30 minutes until apples are softened. While the apples are cooking, make the topping. Mix together the almond flour, pecans, honey and coconut oil or butter in a small bowl, until well combined. Remove the apples from the oven and in small handfuls, sprinkle the crumbly topping onto the apples. Bake for another 20 minutes. Serve warm!
Source: Paleo Grubs