Fall into Apple Crisp

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.

photo-1 copy        photo copy


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