Addictive Apple Crisp

Recipes | Sweet treats

The season is here!! The week before Thanksgiving for us American’s in Israel needs to be filled with all the fall desserts. Especially since we are very lacking on the weather front here. Let’s just hope for a nice rainy night next Thursday.

This recipe was originally a dairy one that I made one Shabbat for a kiddush we were hosting. One of those recipes I kind of just through together with the things I had in the house. And it ended up being bomb. And people were licking the bowl clean.

Then I figured practically that I needed to make a non dairy version. Because a bowl of this heaven, on a chilly Friday night with a big cup of cinnamon tea. Just pure perfection. So I did. And it too was bomb. Like so bomb that the pictures I intended on taking the next day couldn’t happen because we had finished the whole pan. So I made another tray on Sunday. And the rest of the week we had this dessert available in the fridge for comfy movie nights. And with a scoop of vanilla ice cream guys. It should be illegal.

Recipe Variations

Ingredients wise, you should be able to find it all locally.

  • I like the use of coconut sugar for a lower glycemic index profile, and truthfully I think it gives the dish a really caramelly profile. But if you don’t have on hand, you can definitely swap with some regular brown sugar.
  • You can totally make this a gluten free recipe by swapping almond flour for the spelt flour. It adds a nice texture and still totally addictive.
  • If you want the original dairy version, swap the oil for ghee or butter. Thank me later.

That’s all. Hope this Thanksgiving season bring great family time, comfy cozy nights, and is loaded with things to be grateful for.

Xoxo

About Me

Hi! I’m Liat Buckman, a Real Food Women’s Health Dietitian. After years of restrictive eating, painful periods, low energy, and fertility struggles, I realized conventional medicine wasnā€™t giving me real solutions. I took matters into my own handsā€”diving deep into real food nutrition, functional medicine, and blood sugar regulation to heal my body.

Now, as a conventionally trained dietitian in Israel with holistic certifications as an NTP and RWP, I help women uncover the root causes of their hormonal and metabolic struggles using real food and sustainable lifestyle shifts. I also guide women in navigating real food eating in Israel, which is where this entire journeyā€”and my blogā€”began. Read more >

Addictive Apple Crisp

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Servings: Eight-Ten

Ingredients

Filling:
3 apples thinly sliced
1 lemon zested
2 tbsp lemon juiced
1/4 cup maple syrup
1.5 tbsp arrowroot powder (or cornstarch)
1/2 tsp cinnamon
Tiny pinch of freshly grated nutmeg (or 1/8 tsp ground)

Topping
1/2 cup rolled oats
1/2 cup spelt flour*
1 tsp cinnamon
1/4 tsp salt
1/4 cup coconut sugar**
1/4 cup maple syrup
1/4 cup avocado or coconut oil***

Instructions

1. Preheat oven to 180 degrees celcius. Grease a ceramic 9X13" pan or for a thicker result, you can totally use an 8X8" dish.
2. To prep the apple filling, thinly slice your apples. You can choose to keep the peel on or off. I happen to like the peel on because I feel it leaves a nice bite to the filling, but if you prefer without, the recipe is just as great.
3. Add the apple to a medium mixing bowl and top with the remaining ingredients. Mix well so that all the apples have been well coated.
4. Pour the apple mixture into the prepared baking dish and set aside.
5.In the same mixing bowl (no need to even wash it out!) add the oats, flour, cinnamon and salt and sugar. Mix well to combine.
6. Add the wet ingredients and mix until a sticky batter is formed.
7. Drop the topping across the apple mixture. It's ok if not every apple is completely covered, but try to spread the batter out as much as possible.
8. Bake in preheated oven for 40-45 minutes or until the top of the crisp just begins to brown.
9. Serve warm with a scoop of vanilla ice cream (pareve or dairy) and try not to finish the whole thing šŸ˜‰

Store in the fridge for up to 1 week.

Notes:
*for a gluten free version, you can definitely swap out the spelt flour to almond flour. Gives it a nice crunch and is still totally yum
**If you don't have coconut sugar at home, you can swap for equal parts of brown sugar
***If you want to try the out of this world dairy version, use butter, or even better, some ghee. Seriously heaven.

About Me

Hi! I’m Liat Buckman, a Real Food Women’s Health Dietitian. After years of restrictive eating, painful periods, low energy, and fertility struggles, I realized conventional medicine wasnā€™t giving me real solutions. I took matters into my own handsā€”diving deep into real food nutrition, functional medicine, and blood sugar regulation to heal my body.

Now, as a conventionally trained dietitian in Israel with holistic certifications as an NTP and RWP, I help women uncover the root causes of their hormonal and metabolic struggles using real food and sustainable lifestyle shifts. I also guide women in navigating real food eating in Israel, which is where this entire journeyā€”and my blogā€”began. Read more >

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