Gluten Free Fall Apple Crisp

I made this crisp to take to Somae last week for one of the mentor's birthdays. I loved how it turned out and think it will be a great addition to our Thanksgiving this year, especially considering that it is made out of whole foods!

 

Fall Apple Crisp:

Apple Filling:

7 medium sized apples

drizzle of grade b maple syrup on top o the apples (probably 1-2 T. worth)

1/2 T. arrowroot powder

1/2 small lemon, squeezed over apples

sprinkle of cinnamon over the apples

dash of sea salt

Topping:

2 C. old fashioned oats

1 C. almond flour

1/2 T. cinnamon

1/4 C. coconut sugar

1/3 C. grade B maple syrup

6 T. coconut oil (melted)

dash of sea salt

Directions:

1. Preheat oven to 375.

2. Peel and very thinly slice apples. Layer in a 9x13 glass dish.

3. Drizzle maple syrup, add arrowroot powder, squeeze the juice of 1/2 lemon on the apples, sprinkle cinnamon lightly over all the apples and add a dash of salt.

4. Mix the apples until coated.

5. In a separate bowl, mix oats, almond flour, cinnamon, coconut sugar, maple syrup, melted coconut oil and sea salt.

6. Spoon topping over the apples and bake for 45 minutes at 375 or until crust is golden brown and apples are soft.

7. Best served warm with fresh whipped cream (use a hand mixer to whip the whipping cream and once set, drizzle in a little maple syrup to sweeten)