One of my favorite things about the holiday season is the desserts. It’s the time of year when either my mom or I make our famous Apple Pie. It’s soooo delicious and packed full of tasty goodness. But, what’s might be even better are the leftovers that we get to eat for breakfast (if we’re lucky enough to have leftovers)! Give me a piece of pie and some leftover cinnamon whip cream in my coffee and I am one happy girl.
So in the spirit of apple pies and holidays, I decided why not just make your own ‘healthier’ version for a morning snack. ‘Tis the season! And here is my version of the apple crisp:
- 3 large Granny Smith Apples
- 1/2 cup Spelt Flour (no this is not exactly Gluten free, but some people are better with spelt than other flours).
- 1/4 cup Coconut Flakes
- 1 tbsp chopped Ginger
- 1/2 tbsp Lemon Juice
- 1/4 cup melted Butter
- 1/2 cup Quick Oats
- 1/2 tbsp Arrowroot Powder
- 1 tbsp Cinnamon
- 1 tbsp Stevia
- 1/8 cup Butter
Preheat your oven to 350*. Peel, core and slice your apples. Place is a baking dish. Melt your butter then add to your flour, oats, cinnamon, stevia, arrowroot, ginger, lemon and coconut mix. Mix until crumbly. Top your apples with the crumbly mix and then dot the top with the 1/8 cup of butter. Bake for about 50 minutes and serve warm. Serves about 4.
Serve atop your favorite Greek Yogurt (I like plain with a little Stevia) and enjoy!
Although this dish is not exactly Gluten Free, many of those who are Gluten Intolerant are able to eat Spelt (many are not as well, you can always substitue in Almond Flour). If you would rather a sweeter taste then you can add in a different kind of apple, or substitute in sugar (honey, maple syrup, coconut agave etc.).
Enjoy, and Happy Holidays!
Be well~ Erin Resko, L.Ac