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Warm Apple-Raspberry Crisp ~ Gluten Free, Dairy Free

Posted Nov 08 2012 10:54am
  Gorgeous, local apples are still flooding markets and grocery stores, so I decided to take advantage of these wholesome beauties and make a warming apple-berry crisp.

Given that there is no shortage of crisp, cobbler and crumble recipes out there,  I wanted to challenge myself to put together a topping that was every bit as delicious as the best ones available, while sourcing it primarily from natural sugars and gluten free grains/nuts.  I also decided to make this version vegan (egg free, dairy free) so that it would suit most dietary restrictions.

The result is a warm, comforting and full-flavoured dessert, with little surprises in the topping that will pleasure your senses in a whole new way! (now there's a claim I hope I can live up to - wink).

I hope you will give it a try and discover that you don't need to use a cup of sugar and white flour to create a heavenly tasting crisp. 


Warm Apple-Raspberry Crisp ~ Gluten Free, Dairy Free
For the fruit mixture:
  • 6 lovely seasonal apples, (I used McIntosh), peeled and sliced
  • 2 cups frozen raspberries
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp water
  • 1 Tbsp pure maple syrup
  • 2 tsp natural vanilla extract
  For the topping:
  • 1/3 cup quinoa flakes
  • 1/4 scant cup coconut flour
  • 1/2 cup chopped walnuts
  • 1/4 cup coconut sugar, substitute other coarse grain sugar
  • 4 medjool dates, pitted and chopped
  • 1 + 1/2 tsp cinnamon
  • 3 or 4 Tbsp coconut oil
  ---------------
      Serves 6 or so   Notes:   I have never cored an apple.  I simply peel and slice around the core and eat the difference.   I like using quinoa flakes (as opposed to flour) in this recipe because it approximates the coarser texture of oatmeal which is delightful in a crisp.   If you are working with fresh raspberries in this recipe, you will want to add a little bit more lemon juice/water (frozen berries release more fluid as they thaw/bake).   You can substitute any of the vegan plant-based butters (mostly sourced from seeds) in place of the coconut oil however, because coconut oil is a saturated fat, it is solid at room temperature and mimics the properties of butter best.  Coconut oil is also a whole food that is perfectly healthy in moderation and tastes delicious.  If you are not vegan or on a dairy free diet, you can of course use butter (another stable, saturated fat that is perfectly healthy in moderation).     -----------------   Directions:   Heat oven to 350 F.       In a small bowl, combine lemon juice, water, maple syrup and vanilla, whisking to combine.   Coat a suitably sized casserole or baking dish (enough to hold at least 1.5 quarts/1.4 liters) with olive oil.  Add sliced apples and raspberries to the dish and top with liquid mixture.  Using your hands (or two spoons if preferred), gently mix liquid mixture in with apples and raspberries taking care not to mash the fruit.   In a separate bowl, combine: quinoa flakes, coconut flour, walnut, sugar, dates and cinnamon.         Mix to combine.          Add coconut oil to bowl.  Using your fingers, rub the oil into the topping mixture until it resembles coarse crumbs (or something like that).   Spread topping evenly over apple-raspberry mixture (or divide it among individual ramekins if preferred).   Bake the crisp uncovered in the oven for approximately 30-40 minutes or until apples are tender and the topping is nicely browned (fruit juices may also start to bubble around edges).  Ramekins will take less time to bake than a singular dish - you can start checking after 20 minutes or so depending on oven temperatures, etc.         Delicious and powerfully nutritive - berries and apples offer a dynamite antioxidant combination.  A lower sugar topping sourced primarily from fruit and spices preserves their natural goodness while delivering wonderful flavour.    
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