On my blog, I often talk about spiritual and emotional health. Today, I’m going to share a healthier version of a classic recipe – except this is going to be a reduced fat, reduced sugar gluten-free recipe. I promise you aren’t going to miss anything with this recipe! It is delicious! I’ve subjected friends and family to my experiments all month long! They seem to be enjoying it!
In January of this year I discovered gluten (in my case it is the actual wheat more than gluten) was the root of many health problems I was experiencing and I gave it up. Becoming gluten-free is initially pretty simple and easy! The longer I am gluten-free, the more I realize I miss some of my favorite foods – so I’m always on the hunt for delicious gluten-free recipes that allow me to make my favorite foods from scratch.
My parents shared what has been a prolific crop from their apple trees. It’s afforded me the the opportunity to try to perfect my apple crisp recipe. I started with a gluten-free recipe I found online. I am thrilled to share yummy gluten-free recipe with you!
I have cut the saturated fat down by 50% by cutting the original recipe’s butter in half and adding peanut butter in its place. I made one version with almond butter and it was also delicious. But my family is a peanut butter family, so naturally that is their preference. Play around with it and see what you like!
I’ve cut the sugar down significantly by using red baking apples rather than the traditional green baking apples. The fruit itself has more sugar, but it also has healthy fiber and nutrients and allows us to cut down on refined sugar which is a win! The flaked coconut does contain sugar, so it isn’t sugar free, but reduced sugar.
Gluten-Free Peanut Butter Coconut Apple Crisp Recipe
Use a 9 x 9 square baking pan. Set your oven to 350 degrees.
- 5 pounds of red baking apples
- 2 Tablespoons of organic lemon juice
- 2 Tablespoons of organic lime juice
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
Using a mixer works well but you can easily mix this using a spoon.
- 3/4 cup of almond flour / almond meal
- 3/4 cup of coconut flour
- 1/2 cup of coconut sugar
- 1/2 teaspoon sea salt
- 3/4 cup of organic coconut flakes
- 1 stick of butter
- 1/2 cup of peanut butter or almond butter
The topping will be a little crumbly. If you prefer a more cobbler type topping, mix it more thoroughly. If you prefer a crisper and less cake-like topping mix it only until combined and in big crumbles.
Allow to cool for at least 15 minutes.
For a real (not as healthy!) treat (my 14 year old’s contribution) you can top with caramel flavored ice-cream or gelato.
Please let me know if you like this!! I’d love to know how yours turns out and if you made any changes! I’m still looking for yummy and healthy gluten-free recipes like I asked for in this post. Please share if you have favorites!
Lots of love,
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