sprung outta bed early this am to whip up a dessert for tonight’s #thisisus episode who else is obsessed??? here she is…
Ive been OBSESSED with all things fall lately! Every year I seem to fall more and more in love with this season and all the goodness it brings. This year my goal has been to whip up delicious recipes like this one 🙂 using my newest favourite product, cassava flour, and REAL simple ingredients incorporating all of the lovely aromatic fall spices and yes always, triple the cinnamon!
This HEALTHY CASHEW CRUSTED APPLE CRISP was inspired by the local honey crisp apples just sitting in my fridge waiting to be gobbled up 🙂 I used cashews for the crust to change it up from your typical pecan and walnut flavours however if you prefer those types of nuts go ahead and swap out the cashews for them or better yet use a mix of them all! And if you are not concerned with dairy please add a dollop of your favourite creamy vanilla ice cream if you prefer. I am in love with Enjoy Yoso cultured dairy-free yogurt and so that is always my go-to dessert topping of choice!
HEALTHY CASHEW CRUSTED APPLE CRISP .
:::
Ingredients
For the topping:
•1/3C cassava flour (I like to use Otto’s brand)
•1/2C sprouted gluten-free rolled oats (I like to use One Degree organics brand, purchased from Bulk Barn)
•1/3C coconut palm sugar (Wholesome!)
•1/2C raw chopped cashews
•1/2tsp ground cinnamon
•1/4C coconut oil
For the crisp
•3 medium-large honey crisp apples, peeled, cored and roughly diced
•1/3C pure maple syrup
•1tsp ground cinnamon
•pinch of nutmeg
•1tbsp pure vanilla extract
:::
Instructions
Preheat oven to 350 degree F. Generously breeze an 8X8 baking pan with nonstick cooking spray. Set aside.
To make the topping: combine the flour, oats, coconut sugar, cinnamon and cashews in a large bowl until well-combined. Add in the coconut oil and use your hands to combine until the mixture becomes crumbly. Once finished, place topping in the fridge and begin making the apple filling.
To make the filling: place apples, maple syrup, cinnamon, nutmeg and pure vanilla extract in a large bowl and combine well. Allow to sit for 10 minutes. Take 1/3C of the topping mixture and toss with the apple mixture. Place the entire apple mixture in prepared pan and sprinkle evenly with the rest of the topping mixture.
Bake the crisp for 45-55 minutes, or until topping is golden brown. Remove from oven and cool for approximately 10 minutes. Serve warm with your favourite yogurt or vanilla ice cream. i love keeping all of my desserts dairy-free and so I always opt for my favourite coconut yogurt @enjoyyoso
DID YOU MAKE THIS RECIPE? Let me know if you try this recipe! I’d love to see it and share it!” Tag me on IG @thenaturallynatalie or hashtag #thenaturallynatalie
