Breakfast Apple Crisp

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The end of August means apple season.

And every year, I'm gifted more apples then I know what to do with. The perks of having gardener parents! It's a tradition in my household to make a good-for-you apple crisp that I can indulge in for breakfast, snack, or dessert. This means a crisp that is typically lower in sugar, free from common allergens, and made with gut-healthy alternatives like raw honey and organic ghee.

This breakfast apple crisp is the ultimate autumn breakfast or brunch. The recipe is refined sugar free, and filled with alll the good stuff. Gluten free oats, homemade oat flour, juicy apples, raw walnuts, and pure organic honey. With notes of vanilla, nutmeg, and sweet cinnamon.

Fall, I'm ready for you!

Breakfast Apple Crisp.jpg

The Recipe

Filling

6 cups apples, cored and diced

1/8 cup honey (or maple syrup for vegan)

1/4 cup water

2 tsp arrow root starch

1 tsp vanilla

2 tsp cinnamon

1/4 tsp nutmeg

Topping

1 cup GF rolled oats (I like Bob's Red Mill)

1 cup homemade oat flour*

1 tsp cinnamon

1/2 tsp sea salt

1/4 cup honey (or maple syrup if vegan)

3 tbsp ghee, melted (can sub organic butter or coconut oil)

1/2 cup raw walnuts, roughly chopped

*To make the oat flour, simply grind your oats in a coffee grinder until a fine flour forms!


Method

  1. In a bowl, combine chopped apples, honey, water, arrowroot starch, vanilla, cinnamon, and nutmeg. Mix until thuroughly combined, then transfer to a crisp dish.

  2. In a separate bowl, stir together rolled oats, oat flour, cinnamon, and sea salt. Add in honey and melted ghee, and mix together until a crumbly topping forms. Add in your walnuts, then sprinkle topping evenly over the apples.

  3. Bake at 350 for 20-25 minutes until apples are soft and fully cooked. Serve warm with coconut cream, coconut yogurt, or dairy-free ice-cream.