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I've been a baker my whole life, but I was not always sensible. In my late teens I went on a low-fat craze (yes, I lost my head) and made rubber muffins, then I was sugar-free obsessed, baking with lab-created chemicals.
Fortunately I've come to my senses and learned a thing or two along the way. Yay for real food!
This recipe is one such creation that is made of really simple ingredients, 100% real food. And it's SO easy to make! I've probably made this apple crisp at least 50 times over the past several years. Not only is it delicious for dessert, but it does double duty as wholesome comfort breakfast too, which is lovely if you don't have a big crowd to bake for and you want an excuse to make it for yourself. I made it on the weekend for a family Christmas dinner party and it was a hit.
In case you are sensitive to dairy or a vegan, I've given you a substitution below.
Perfectly Simple Apple Crisp
2 cup raw organic oats (soak for a few hours if you want to enhance the digestibility of the oats)
1/2 cup brown rice flour
1/2 cup melted organic coconut oil (add more if the topping is too dry) or 1/2 cup unsalted organic butter
1/4 cup sucanat or coconut sugar (buy from the health food store)
1 tsp of cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves
6-8 apples, any kind -- I know some people are super picky about the type, but I've made apple crisps with pretty much every single kind of apple and it always works. Peeled (if non-organic), core removed, sliced thinly.
Sprinkle with sucanat or coconut sugar (use more or less depending on the sweetness of the apple)
2 tsp cinnamon
Splash of apple juice or apple cider
Topping: Combine all the ingredients into a large bowl. If you use butter, chop it into the mixture with two butter knives or a pastry cutter until small balls of butter form.
Filling: Chop all the apples and mix together with the sugar, spices and juice.
Place all the apples into a baking dish. I used a small-ish lasagna pan, but you can use any size based on how thick or thin you want your crisp to turn out. Then spoon out all the topping. Drizzle with some 100% real maple syrup and transfer to oven to bake for 30 minutes at 350F.
Makes 8 servings. Serve with some high quality, additive-free ice cream or coconut bliss dairy free iced dessert.
(Note: This crisp recipe is gluten-free if you buy certified gluten-free oats and vegan-friendly because there are no animal products.)
Now before I go, I wanted to compile some uber-delicious and nutritious recipes that are super easy to create over the holidays from my bloggy blog because I've got so many of them! Who doesn't swoon at a baked goods?
Chocolate Quinoa Cookies: http://www.joyoushealth.ca/2011/11/07/gluten-free-chocolate-quinoa-cookies/
Chewy Almond Coconut Cookies: http://www.joyoushealth.ca/2011/08/26/almond-coconut-power-cookies/
Gluten-free Bountiful Banana Bread: http://www.joyoushealth.ca/2009/04/20/gluten-free-banana-bread/
Raw cacao vegan balls: http://www.joyoushealth.ca/2011/10/16/raw-cacao-vegan-balls/
And in case you missed it yesterday on my twitter feed or facebook page, here is a sexy-nog recipe for those who cannot drink regular egg-nog: http://www.joyoushealth.ca/2010/12/22/sexy-nog-recipe/
Your chocolate chip quinoa cookies are one of my favourites! I love making this recipe, so easy and healthy!Reply
yay! so glad you made them and they are now a fave. I'm flattered :)
Do u think u could use quinoa flakes instead of oats?Reply
Try this one: http://www.joyoushealth.ca/2013/01/29/best-quinoa-apple-crisp-dairy-free-gluten-free-recipe/
Hi Joy! Great recipe! Could I use honey or maple syrup instead of sugar? Thanks!Reply