As we enter mid September and our summer weather is leaving, we start to look for something to warm up our homes. Fall is apple and pumpkin time. I happen to have the whole day to myself and I had apples. I set up to make one of my favorite desserts, apple crisp. Instead of making the usual recipe: butter, sugar, flour, and oats. I decided to switch it up a little. I hope you enjoy this little change to an old standard fall recipe. The almond flour gives this recipe a slightly nutty flavor and the agave nectar helps to bind the flour and oats together and sweetens the dessert (replacing the butter and the sugar, which normally do this).
1 cup old-fashioned oats
1 cup almond flour
1/4 cup agave nectar
1 teaspoon ground cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
2 cups apples, sliced thinly
1/4 cup dried cranberries (optional)
Pre heat oven to 375 degrees and spray an 8×8 baking dish with non stick cooking spray.
Mix the oats, flour, nectar, cinnamon, cloves, and ginger together. Place about 1/2 on bottom of baking dish.
Slice apples and lay in even layers over the oat mixture.
Sprinkle with a little more cinnamon, and evenly distribute the cranberries.
Top with remaining oat mixture.
Bake in a 375 degree oven for 27-30 minutes, until golden brown on top and apples are soft.