Monday, September 9, 2013

apple crisp {gf}


Even though we're still having summer-like weather here in east tennessee, I was in the mood for a little fall comfort food this weekend. (a.k.a. apple crisp time.) I'm one of those unique (strange) people who loves fruit crisp waaaay more than any pie...crust = ew. 

This turned out muy delicioso. I don't normally use butter in recipes, but we were out of coconut oil. But you could easily make the swap to coconut oil if you're vegan or looking for something a little more heart healthy. (though we only used 2 tablespoons....so it hardly counts, right?)

The spicy cinnamon/warm apple aroma floating throughout the entire house made me super excited for fall. Crisp, cool weather. Gorgeous trees. Big, cozy sweaters. Tea by the fire. 
Yay fall! Who's with me?

*****************************

apple crisp
{gluten free}

{{{INGREDIENTS}}}
***bottom layer***
*3 apples sliced thin
*2 tbsp honey
*1 tbsp brown sugar
*1/2 tbsp cinnamon

***top crumble***
*1 cup gluten free oats
*1/2 tbsp cinnamon
*1 tbsp brown sugar
*2 tbsp butter, melted
*1/2 cup chopped walnuts (optional)

{{{DIRECTIONS}}}
1.Preheat the oven to 350.
2.Place all the ingredients for the bottom layer in a large bowl and toss until evenly coated.
3.Place into a greased 8x8 pan and set aside.
4.In another bowl, mix together the top crumble ingredients (except for the walnuts).
5.Evenly spread over the bottom layer.
6.Sprinkle walnuts on top.
7.Bake for 55 minutes or until top layer is browned.

Store in airtight container for up to one week in fridge