Soft sweet apples topped with a grain-free cinnamon swirl topping and a hint of maple syrup…I think this is going to be good 🙂

Hello cinnamon-swirled apples!

Its coming to the end of fruit season. All that we have left is a bucket of old apples left over from the apple farm we went to about 2 months ago. Surprisingly, the apples are not moldy or infested with bugs, just a little soft is all. Im going to use them to make GAPS apple crisp again. The first time I made this GAPS apple crisp was the day after we went apple picking. The kitchen smelled so good that day (crisp fall flavors and sweet juicy apples). Here is to another round of apple crisp! Enjoy.

Crumble

For the crumble topping you mean make it fine or coarse. If you want a fine topping, just use almond flour. If you want it more coarse, you are better off grinding your own blanched almonds and leaving them chunkier.

P.S. This apple crisp is amazing with a side of GAPS kefir ice-cream  or coconut whipped cream (dairy free)

INGREDIENTS:

*Note: Maple syrup is not GAPS legal, so use honey

apples:

8-10 small-medium apples

3 Tbsp lemon juice

crumble:

1 1/2 cups almond meal (fine topping) or ground blanched almonds (coarse topping)

1/4 tsp sea salt

2 Tbsp honey or maple syrup

5 Tbsp butter (cold) — cut into chunks

1 Tbsp cinnamon

DIRECTIONS:

1. Preheat oven to 300 degrees

2. Wash and slice the apples very thin. (I used this mandolin and didn’t bother to core the apples, I just let the seeds fall out and picked them out afterward–that’s because I wanted the apples round. Next time I am just going to core the apple and then slice to make it easier on myself!)

3. Tightly layer the apples in a baking dish and drizzle lemon juice over them once they are all in.

4. (If using blanched almonds) use a Cuisinart to pulse almonds until it looks like the consistency you want.

5. Pulse together ground almonds or almond flour, salt, cinnamon, maple syrup/honey, and cold butter (you can always mix it by hand too, but then you will have to cut the butter really small).

6. Evenly spread the crumble topping from step 5. onto the layered apples.

7. Bake for 80-90 minutes. I deliberately kept the oven at a low temperature to allow the apples to get soft while the crumble doesn’t get too dark. If your oven gets extra hot, make sure to check the crisp after an hour. 

8. Yum!

~Stay Gutsy, Caroline