If I had to pick one dessert that I remember most fondly from my childhood it would probably be fruit crisp of some kind (and Italian eclairs but that's a recipe for a different time). There's nothing like warm apple crisp right out of the oven with vanilla ice cream on it am I right or am I right? Or my personal favourite way to eat it is the next day for breakfast with unsweetened almond milk - told ya I never stood a chance at not being health conscious, I've been this way since birth.
I have been obsessed with all things summer lately - salads, infused water, berries I'm into it all and blueberry and apple just screams summer to me! This crisp is low in sugar, made with gluten free oats and tastes exactly like the one your mom probably used to make with butter and brown sugar so thats a HUGE WIN!
WHAT YOU'LL NEED
3 cups chopped apples - roughly 5 apples
2 cups frozen blueberries
3 tbsp gluten free oat flour - blend oats to make flour consistency
1 tsp cinnamon
1 tbsp coconut sugar
juice of 1 lemon
4 tbsp water
1.5 cups gluten free rolled oats
1/2 cup oat flour
4 tbsp coconut sugar
2 tsp cinnamon
3 tbsp melted coconut oil
2 tbsp raw almond butter - can sub more coconut oil for a nut free version
1. Preheat oven to 350F.
2. If you don't have oat flour on hand, blend 1 cup of oats until they are a flour consistency and set aside.
3. Peel and chop apples and add to a large bowl, add in all other filling ingredients except for the water, mix and set aside.
4. Mix all dry topping ingredients together in a medium bowl and set aside.
5. Melt coconut oil in a microwave safe bowl or on a double burner, add almond butter and stir until combined, pour over filling ingredients and mix until combined - should be somewhat wet and crumbly.
6. Pour filling into an unlined non-greased pie dish, pour water evenly over filling, cover with topping making sure that all of the fruit is covered and the topping is evenly distributed.
7. Bake for 55 minutes or until golden brown and a toothpick easily pierces the apples.
xo - LU