Fall has arrived and with it comes cravings for warm, sweet foods that use seasonal ingredients. What’s more seasonal than a paleo apple crisp recipe?
This one is even more special because it is a bit healthier than the regular apple crisp recipes because it’s gluten free, vegan, dairy free and uses natural sweeteners. And it’s a pretty easy crumble to make too!
Regular apple crisps & crumbles are not as healthy as you think…
Once upon a time, I used to think that crisps (or crumbles) were so much healthier than pies thanks to their lack of crust. That crisp topping is basically just oatmeal, right? So healthy… or so I thought…
That was before I learned that the crisp topping is actually about 50% sugar. Yep. Not to mention all the sugar that was actually added into the fruit.
It turns out that oatmeal was actually causing all kinds of inflammation and digestive issues in my body. Oatmeal can spike blood sugar, is hard to digest and often contains traces of gluten. Not cool at all, I may as well have been eating pie! This is a delicious Paleo Apple Crisp recipe without oats, so it’s a truly healthy alternative.
Instead of refined cane sugar, it uses a more natural alternative: coconut sugar. And each serving contains only about 2 tablespoons of added sweetener – not bad for a dessert.
Grain-free and dairy-free, this dessert uses almond flour and coconut oil in place of oats and vegetable oil. Both these ingredients also add real nutrition of the recipe.
Go ahead, eat leftovers for breakfast… no guilt required!
Paleo Apple Crisp (Gluten Free & Vegan)
- 6 apples, roughly chopped
- 1 tablespoon coconut oil
- 1 tablespoon cinnamon (non-irradiated)
- ⅛ tsp cloves
- ¼ cup coconut sugar
- ½ lemon, juiced
- Preheat oven to 350F.
- In a large mixing bowl, combine all filling ingredients and mix well.
- In a medium mixing bowl, combine all crumble ingredients and stir together until a crumble texture is achieved.
- Pour the filling mixture into the pie dish, and spread out evenly. Distribute topping over the apples.
- Bake for 30 minutes, remove from oven and let cool about 5 minutes before serving.
About the Author Ashley Sauvé of Nutritionist Eats
Ashley Sauvé is a Certified Nutritionist and Wellness Chef based in Toronto. She is the blogger behind Nutritionist Eats. Her areas of expertise include: women’s health and hormone balancing diets, eating for autoimmunity, anti-inflammatory diets, gluten-free living, elimination/hypoallergenic diets, weight loss and metabolic balance, eating for energy and immunity and ancestral nutrition.
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