Yes, I am still alive!
I think this may be the longest stretch I have gone without putting out a new post. The simple answer is that life has been C.R.A.Z.Y. Until I have time to recap everything new, I wanted to share this delicious gluten free apple crumble I made last weekend.
I was in a serious need-for-sweets mood, plus baking is always really relaxing for me. I wanted something that hit the spot without destroying the hard work I’ve been doing to get in better shape (or trying to do). My diet is ALWAYS my downfall.
I finally landed on an apple crumble. Easy to adapt ingredients so that it isn’t filled with so much sugar and fat, but provides all the right things you want in dessert- warm, gooey, crunchy, and creamy. Plus, I got to use my Kitchenaid slicer attachment! After peeling two very large granny smith apples, I just attached them to the slicer, turned the machine on, and perfect slices fell into the bowl below. So much fun (yes- I think kitchen tools are fun).
I made some simple substitutes: almond flour for the regular kind, coconut oil for the butter, and real maple syrup for the sugar. It turned out delicious!!
After baking for 30 minutes, it came out of the oven bubbly and nice and crispy on top.
So much yum! The other perk was that it was super quick to make and reheat. Perfect for taking to a BBQ, family dinner, etc.
Healthy Gluten Free Apple Crumble
- Crumble topping:
- 3/4 cup gluten free rolled oats
- 1/2 cup almond flour
- 1/4 melted coconut oil for the healthier option (or butter cut into small cubes)
- 1/2 stick salted butter, cut into cubes
- 1/4 cup pure maple syrup (or brown sugar)
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- dash of salt
- 1/4 cup sliced almonds (optional)
- Apple filling:
- 2-3 large granny smith apples- peeled and sliced thin
- 2 tablespoons almond flour
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 3 tablespoons almond milk (or regular)
- 3 tablespoons pure maple syrup (or brown sugar)
- 1 tablespoon melted coconut oil (or butter)
- 1 tablespoon lemon juice
- Preheat oven to 375 degrees.
- In a medium bowl, combine all of the crumble ingredients and mix together until small crumbs start to form. Set aside.
- In a small bowl, combine the coconut oil and almond flour until combined. Add in milk, lemon juice, maple syrup and vanilla, and cinnamon. Stir until thoroughly combined.
- Pour apple mixture over sliced apples, turning until all of the apples are well-coated.
- In an 8×8 baking dish, pour in apple mixture, then top with crumble topping.
- Bake for 30 minutes or until filling is bubbly, and the topping has started to lightly brown.
- Allow to cool for 10-15 minutes before serving.
- Top with vanilla ice cream, whipped cream, caramel sauce, you name it!
Hoping your March is off to a great start! Can’t believe we are already in the third month of 2017. So much to do, and spring is almost here!