Why do I call this the best apple crisp recipe?
When we first went gluten free, I felt kind of sad that I had to put aside a lot of my favorite old stand-by recipes. Then, we went on the GAPS Diet, and even more recipes went out the window. But now, I have realized that some of my old favorites can be converted, or shall we say, “upgraded,” to use healthier, better quality ingredients that still taste amazing.
Like my pumpkin bar recipe, this is a make-over of a popular Pampered Chef recipe called "Easy Apple Crisp."
5 Granny Smith Apples (this kind of apple is firm and works best with the apple peeler corer slicer. If you really want to use a softer apple, put them in the freezer for about 10 minutes before slicing them up.)
1/2 cup coconut oil, melted (I get Nutiva brand from my local Costco. If that won't work for you, you can also find coconut oil here)
1 cup chopped nuts (optional)
1 cup coconut flour, sifted
4 large eggs
2-3 Tablespoons honey (or more to taste, perhaps mix the topping without the eggs, sweeten to taste, and add the eggs last and mix well) (I get my honey from a local beekeeper.)
3/4 teaspoon salt
2 Tablespoon cinnamon
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All photos for this recipe are by Julia of A Quaint Cottage.
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