Apple crisp has a soft spot in my heart. I grew up making apple crisp with my mom every Thanksgiving and Christmas. I prefer a crisp over a pie any day. This dessert is the perfect way to end Thanksgiving dinner. And such a sweet start to the day after thanksgiving!! I’m pretty sure that eating apple crisp for breakfast is acceptable in every household. Am I Right?
I mean, it’s basically just oatmeal and apples. Well, sort of.
This is one of my favorite apple crisp recipes not only because it’s gluten free but because the oatmeal gives it such a great flavor and heartiness. And the orange and lemon juice and zest really pop. Ummm Um um. It’s so good.
Try not to eat all the cinnamon sugar coated apples before you cook them. It’s hard. My kids actually prefer the raw cinnamon coated apples to the cooked crisp so I have to remember to put some aside for them.
While this crisp is great on it’s own, we all know that a la mode makes everything better. Be sure to get some organic vanilla ice cream to top yours. I usually put my crisp in the oven when we sit down to dinner and it’s ready by the time everyone has finished eating. gotten little stretch in, cleared the table from a big dinner and made room in their bellies for round 2. Dessert!
I hope you all have a wonderful Thanksgiving with family and friends wherever you are. We are enjoying this week in the Bay Area with my family and I get to cuddle up with my new baby nephew.
I have so much to be thankful for – my health, a loving family, great friends. an amazing community, skiing fresh powder with my husband on a bluebird day, this blog, snuggling my kids, a good cup of coffee, dark chocolate, and even tough days. I am thankful for you and hope you find something on my blog to cook and enjoy this holiday season.
Cheers to GRATITUDE and THANKFULNESS!
Happy Thanksgiving to you and yours!
- 5 pounds apples (about 10 large apples)
- 2 tbsp freshly squeezed orange juice
- 2 tbsp freshly squeezed lemon juice
- 1/3 cup coconut sugar
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 cup almond flour
- 1/2 cup ground oats (ground whole oats in a food processor)
- 1 cup oatmeal
- 1/2 cup coconut sugar
- 1/2 cup brown sugar
- 1/2 tsp sea salt
- 1 1/2 sticks (12 tbsp.) organic grass fed butter, cold and diced
- Organic vanilla ice cream (optional, but highly recommended!)
Preheat the oven to 350 and grease a large rectangular baking dish.
Peel and cut apples into wedges about 1/4 inch thick. In a large bowl, combine apples with the juices and zests, sugar and spices. Pour into the baking dish.
For the topping, add the almond flour and 1/2 cup ground oats into a food processor and mix for 30 seconds til oats are flour like. Add the rest of the ingredients and blend or pulse until mixture is crumbly and pea sized. Scatter over the apples.
Place dish on a baking sheet and bake for about 1 hour, until the top is browned.
Serve warm with a scoop of vanilla ice cream
adapted from Bsarefoot Contessa