Apples are arguably one of most popular fruits in the fall. The varieties are numerous and it's hard to compete with their crisp, refreshing taste. In their raw form, apples can be a dessert all on their own due to their natural sweetness and amazing flavor.
But today, we are going to throw so apples into a fall inspired crisp to make a wonderful dessert. There are several types of apples that are great for baking. Here is a short list of some popular options:
- Golden Delicious
- Granny Smith
- Pink Lady
For this particular recipe, I'm using Honeycrisp apples. They are straight from a local apple orchard and their flavor is incredible! When paired with some simple spices and pomegranate seeds, this crisp is the ultimate fall treat! The topping is made up from some cashews, pecans, coconut, and spices which make it completely paleo, gluten free, and vegan friendly. So it's safe to say this dessert would be a great crowd pleaser. Just a note, apples are one of the most highly contaminated crops when it comes to pesticides. So if you are visiting a local apple orchard, make sure it is a no-spray facility. Otherwise, buying organic at your local grocery store is your best option.
I would recommend not cutting your apples any thinner than 1/4 inch thick. When you cut them too thin, they cook quickly and turn a bit mushy. I prefer my apples to have a slight firmness to them when baked. If that fits your liking as well, keep that in mind. Check your crisp about 20 minutes into baking to make sure the topping isn't getting too brown. When it starts to brown, you can place a piece of foil over the top to protect it from browning any further so the rest of the crisp can cook.
I love this crisp with a scoop of vanilla ice cream! You can also top it with some coconut whipped cream for a nice finishing touch. This dessert is perfect for the season and for the upcoming holidays.
6 medium sized apples, peeled and sliced 1/4 inch thick
2 Tbs fresh lemon juice
1/2 cup pomegranate seeds
2 Tbs pure maple syrup
2 Tbs arrowroot
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
pinch of sea salt
1 cup cashew flour
1 cup pecan meal
1/2 cup chopped pecans
1/2 cup unsweetened coconut flakes
1 tsp cinnamon
1/2 tsp nutmeg
2 Tbs maple syrup
4 Tbs cold grass-fed butter (solid coconut oil for vegan/dairy-free)
1/4 tsp sea salt
1. Preheat oven to 350°F and grease a 4 quart baking dish with coconut oil or butter.
2. Peel apples, remove core, and cut into 1/4 inch slices. Put the apples slices in a large bowl and toss with the lemon juice and maple syrup. Then coat the apples with the cinnamon, nutmeg, ginger, and sea salt. Add the arrowroot and coat the apples thoroughly.
3. Arrange half of the apples in the baking dish, sprinkle with half of the pomegranate seeds, and repeat this method once more.
4. To make the topping, add all of the ingredients in a large bowl, except for the butter, and combine. You can either buy the cashew and pecan meal or make your own. Cashew flour and pecan meal can easily be made by placing the nuts in your food processor and process until a flour/meal texture has been reached.
5. Once your topping ingredients are thoroughly combined, add in the cold butter in small pieces. Use your hands to combine the butter with the rest of the ingredients until the mixture starts to form clumps.
6. Sprinkle the mixture over the apple pomegranate mixture and bake for about 30-40 minutes. Place a piece of foil over the crisp after about 20 minutes so the topping won't burn. The crisp will start to bubble around the edges as it nears completion. I prefer the apples to maintain a bit of their crisp texture so I avoid over baking. Just keep a watchful eye on the crisp around the 30 minute mark until your desired texture is reached.
7. Remove the crisp from the oven, cool for a few minutes, and serve with some delicious dairy free vanilla ice cream. Serves 6.