Apples, apples, apples! Nothing says Fall like fresh, local apples, and thus grain free apple crisp! It’s one of our family go-to’s when it comes to dessert during the month of October.
As the weather gets crispy itself, even frosty at night, the fruits of the trees develop the sweet-tart flavor we all love. If you have access to the local, organic treats of mother nature, I highly recommend using them in this recipe. Any variety will do as there’s nothing like a little connection to your food and where it came from.
The beauties shown here are from the backyard of some good friends and we are so thankful for their generosity! Our kids are always excited to create with and eat foods when they have a connection to the source.
These apples remind me of the crates we used to get every year from local apple orchards in New Hampshire for our annual apple cider party. Gathering friends and family around an old press to take turns smashing the fruits into gallons of goodness.
Chili, bon fires, and the tradition of games like “bite the bag” create a nostalgia that lives on – all from the simplicity of local APPLES at the peak of harvest.
We love to top our bowls with fresh organic cream, but you can certainly go for fresh whipped coconut cream, or ice cream as well.
- 12 – 14 apples, cored and chopped into bite-sized pieces
- Lemon zest and juice from 1 lemon
- 2 tbsp. arrowroot powder
- 4 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. ginger
- 1 tsp. salt
- 6 Tbsp. grass-fed butter (melted), or 4 Tbsp. Coconut oil
- 2 cups almond flour
- 1 cup ground walnuts
- 1 cup shredded unsweetened coconut
- 1/4 cup maple syrup
- 4 more tsp. cinnamon
- Dash of salt
- Organic grass-fed heavy cream (optional)
- Preheat oven to 350 F.
- Mix apples, lemon zest, lemon juice, arrowroot, 4 tsp. cinnamon, nutmeg, ginger and salt in a large in a 9 x 13 inch baking dish.
- Combine melted butter, almond flour, walnuts, almonds, coconut, maple syrup, cinnamon and dash of salt in a medium bowl.
- Evenly distribute this topping mixture over the apples.
- Place baking dish in oven for 40 to 45 minutes.
- Serve drizzled with fresh cream or with a dollop of fresh whipped cream.
- Category: Dessert
Do you have a favorite memory of food from the fall harvest? How can you pass the traditions on to your own children?