Apple crisp for breakfast anyone?

Apple crisp for breakfast anyone?

Last night we made a fancy feast. While it was cooking, we realized that a lovely meal is made even lovelier when eaten with good friends. Thus, the texting began!

20 minutes later people were on their way when I realized that though we were well stocked with supper, wine, and even a baguette for our grain eating peers, this event was still missing a key ingredient… dessert!

Never fear! The weekend before we had picked 20lbs of apples at a local orchard (let me say that this was actually really fun, but 20lbs of apples is a lot more apples than one would think!) With the fridge overflowing it was time to kill two birds with one stone with a giant apple crisp!

As usual, this recipe is grain and sugar free. I was event able to use very little agave as this dessert contains a fair amount of sweet dried fruit. Hooray!

Grain Free Apple Crisp

Topping
•    3/4 cup blanched almond meal
•    1/3 cup pitted dates
•    1/2 teaspoon baking powder
•    1/2 teaspoon sea salt
•    1/4 cup grapeseed oil
•    4-5 apple slices
•    1/4 teaspoon vanilla

•    1/4 cup toasted walnuts – cut into pieces

Apples
•    4-5 tart apples, peeled, cored, sliced (if you prefer you can leave the peel on)
•    1/2 cup raisins
•    1/2 cup apple juice (or apple cider)
•    1 tsp agave nectar
•    1 teaspoon ground cinnamon
•    1/4 teaspoon nutmeg

Pulse first 7 ingredients in a food processor. Empty into a small bowl and mix in toasted walnut pieces.

Preheat oven to 375 F. Combine apples, raisins, apple cider, agave, cinnamon and nutmeg in large saucepan. Cook over medium heat until the apples become tender, stirring occasionally. Transfer to a 9 inch glass baking dish.

Sprinkle the topping over the apple mixture. Cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes, until golden brown.

Serve warm. I like mine with cream poured over it.