This gluten-free, dairy-free version of a favorite uses a plant-based protein powder as a healthy substitute for the flour and sugar. It will boost the protein and fiber with a subtle taste of vanilla. You might need to double the batch!
Serves: 4
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Base Ingredients:
4 cups apples peeled + sliced in 1/4 inch thick pieces – about 1 lb
1 tablespoon coconut oil, melted
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1 scoop Vanilla Complete Powder* (choose shakes, vanilla)
Crisp Topping:
1 cup old fashioned gluten free oats
1/3 cup pecans chopped
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 tablespoons coconut oil
1 tablespoon maple syrup
1/4 tsp of sea salt
Instructions
For the Apple Filling:
1) Peel and cut apple slices into ¼ inch thick slices. (If you want to keep the peel, chop into smaller pieces).
2) Melt coconut oil, if needed, and stir in lemon juice. Pour over apples and mix to coat. Combine the Vanilla Complete, cinnamon and ginger and sprinkle over cut apples and toss to coat. Set aside.
Preheat oven to 350 degrees. Grease an 8 x 8 baking dish.
For the topping:
3) Combine the oats, pecans, and nutmeg. Mix together the coconut oil, maple syrup and sea salt and pour over oats mixture and toss to coat.
4)Pour apples into bottom of the greased 8 x8 baking dish. Layer crisp topping evenly on top of apples.
5) Cover apple crisp with aluminum foil and bake at 350 for 20 mins. After 20 minutes, remove cover and bake for another 10-20 minutes until apples are fork tender and crisp topping is golden brown.
Stores in the freezer for three months. Rewarm in the oven before serving.
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You formed me in my inmost being; you knit me in my mother’s womb. I praise You, because I am wonderfully made; wonderful are your works! Psalm 139: 13-14
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