I brought this gluten-free apple crisp a few weeks ago to The Feed Feed’s beautiful new headquarters in Brooklyn. They were throwing an autumnal brunch potluck with dishes from 20 bloggers and even with my allergy in my favor, I’ve never left more full.
I was a little nervous to be assigned a baked good. As you know, I am to baking what most musicians (who aren’t named Jennifer Hudson) are to acting. It’s a nice effort, but stick to what you know.
So in this case, that’s exactly what I did.
Instead of inventing a brilliant new topping for these baked apples, I used the raw gingerbread cookie balls from The Wellness Project as a base.
If you’ve made those balls you know that there are always a few crumbs leftover at the bottom of the bowl that are too dry to hold together as one final ball. Since I’ve had to make so many batches of those cuties for my book events, I’ve taken to saving the excess in a Tupperware container and using it to sprinkle on coconut ice cream, or to use as a crumble topping for fresh fruit.
Instead of the butter balls that are usually responsible for those addictive clusters on an apple crisp, I used cold coconut oil for this healthy version. It doesn’t quite congeal into little peas in the same way, but it holds together somewhat well. What did form those addictive crunchy pellets was the almond butter.
If you’re not familiar with this raw gingerbread cookie ball recipe, know that this gluten-free crisp topping is also packed with super seeds and fiber: whole gluten-free oats, flax meal, coconut flakes. It’s naturally sweetened with a modest amount of maple syrup and gets its subtle holiday zest from a winter spice mix that was whizzed up from whole pink peppercorns, cinnamon sticks, crystalized ginger and cardamom in my Vitamix Explorian.
Lastly, it gets an extra bit of crunch and butteriness from whole chopped hazelnuts.
Like most baked goods that come from this cooking cross-over artist, the crisp is very versatile. You can add any nuts and seeds that you like and sub a combination of ground cinnamon, clove and ginger for the spice blend if that’s what you have on hand. You do you.
In other news, you made my birthday week so special this year! I can’t believe how many of you wanted to join my beta group for the 4 Weeks to Wellness course. I know you aren’t doing me any favors by signing up, but it really made me feel so good about this coming year that you would give me your trust and time.
Believe it or not (I can’t…), early bird pricing for the first official session in January is almost sold out! You can nab one of the last two spots here. And FINALLY there’s actually a website that’s live with all the details. Once those early bird spots are gone, I’m still extending a 25 percent discount through Christmas.
Can’t wait to start this next journey with you.
From one healthy hedonist, to another,
Gluten-Free Apple Crisp with Hazelnut Crumble
- 10 small gala apples or other semi-sweet variety (about 2 ½ lbs), quartered, cored and thinly sliced ¼ -inch thick
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- Preheat oven to 350 degrees F.
- In a large mixing bowl, toss the apples, lemon juice, and maple syrup until well-combined. Transfer to an 8x8 baking dish and arrange in an even layer.
- In a large mixing bowl, combine the ingredients for the topping: coconut oil (it should be semi-solid), almond butter, maple syrup, oats, flax meal, coconut, sea salt, and winter spice mix. Work the crumble with your fingers or a fork until the mixture resembles pea-sized clumps. Fold in the hazelnuts and spoon the topping over the apples in an even layer.
- Transfer the baking dish to the oven and bake until the topping is golden brown and the apples are tender, 45 minutes to 1 hour. Serve warm with vanilla ice cream, crème fraiche or coconut yogurt.