Wed, Dec 2nd, 2009

Gluten Free Apple Crisp

2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
5 medium apples, peeled, sliced, then chopped in half width-wise

1. In a large bowl, combine almond flour, salt, cinnamon and nutmeg

2. In a smaller bowl, combine oil, agave and vanilla

3. Stir wet ingredients into dry

4. Place apples in a 2-3 quart glass baking dish (a mixing bowl or an 8x8 square)

5. Sprinkle topping over the apples

6. Cover and bake at 350° for 50 minutes on low rack

7. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp

8. Serve warm

Serves 6 - reference


Trevor said...

That looks like trouble...

April said...

I have her book and have made several things from her blog. Everything is superb! For thanksgiving I adapted her biscotti recipe to a savory version, which I used as the "breadcrumbs" in my stuffing.

Rory gave 2 thumbs up to everything!

Garage Crossfitter said...

Coach- Any doubles coming up? So I can plan accordingly...


unit said...

April... how bout u grab aubrey and come 2 KC and make some 4 me... since Rory isn't around 2 eat ur culinary delights...

Scott said...


A couple days ago you said you wanted to work on your burpee form. One thing I've heard of that might work a bit better, at least when doing regular burpees, not burpees for height, is planting your feet outside your hands, so your feet are in more of a squat stance. I think that will let you use your hamstrings more.


DiMatteo said...

Waaay too much vanilla...ruined it for will be great w/ about a teaspoon or less..