Despite the fact the mercury is reading 85 degrees tonight as I write this, I am thinking Fall. To help force my most-loved season along, the girls and I decided to pick our first-ever crop of apples from two of our apple trees and enjoy them for dinner in our favorite baked apple form: a crisp.
Because my youngest is still on a non-dairy diet, I continue striving to find new ways of tweaking our favorite recipes to make them dairy-free. This recipe is one of those such experiments. I wanted to substitute the butter in a traditional crisp, without losing the earthy, creamy flavor I think butter brings to the table. I ended up using a combination of coconut oil, for the fat content, and whole wheat flour for the earthiness factor. The crisp turned out quite nicely, without any hint of a coconut flavor that sometimes makes its way into recipes where I substitute butter with coconut oil.
I hope you enjoy this yummy fall treat!
Dairy Free Apple Crisp
1/4 cup honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Heat the above ingredients in a small saucepan until the honey becomes runny. Pour this mixture over 6 cups of sliced, fresh apples.
Pour the apple honey mixture into a 9X9 baking pan.
In a separate bowl, mix together:
2 cups rolled oats
1/2 cup whole wheat flour
1 teaspoon cinnamon
1/4 teaspoon salt
Cut in 5 tablespoons of coconut oil. Crumble the oat mixture over the apple mixture. Bake in a 350 degree oven for 45 minutes, or until the top is crunchy and golden brown. Enjoy!
*A note about all my recipes: I use all organic ingredients, local when available. I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified. All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished. All our spices and cane sugar are fair-trade certified and purchased through a cooperative.
