Autumn Apple Raspberry Crisp
Gluten free and so delicious, this recipe will be the perfect thing to greet your guests as they walk in the door this Fall! Your grandma was right when she said “An apple a day keeps the doctor away”. Apples are an excellent source of Vitamin C, B vitamins, and dietary fiber.
6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 cup fresh or frozen raspberries
1 tbsp lemon juice
1 tsp lemon zest (optional)
2 tbsp pure maple syrup
2 tsp tapioca or arrowroot starch
1 cup gluten free rolled oats or quinoa flakes
1/4 cup sorghum flour (or brown rice flour)
1 cup coconut sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp sea salt
3/4 cup organic coconut oil
- Preheat the oven to 350ºF. Grease the bottom and sides of an 8×11-inch gratin or baking dish with coconut oil. Set aside.
- Peel and core the apples. Slice them and toss into a bowl with the raspberries. Sprinkle with lemon juice and toss to coat. Add the maple syrup and lemon zest and stir. Dust with tapioca starch and stir again to coat the slices. Pour mixture into the prepared baking dish.
- In a mixing bowl, combine the oats or quinoa flakes, flour, coconut sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.
- Spoon the mixture over the fruit.
- Bake in the center of a pre-heated oven for about 45 minutes or until the apples are fork tender and the sides of the crisp are bubbling. (And your house will smell AMAZING FYI!)
- Allow the crisp to cool before serving, though slightly warm it is luscious.
Natasha specializes in Family Nutrition, bringing passion into your kitchen by sharing how to nourish your family with wholesome, nutritious foods while addressing all of your health needs. With a special interest in pediatric nutrition, Natasha believes first and foremost in preventative care from birth into adulthood. Call us to schedule an appointment or learn more today!