Apple Crisp (Sprouted Flour, No Oats)

Sometimes less really is more. At least that is how I feel about Apple Crisp. I am not a huge fan of nuts, raisins, or coconut in an apple crisp and I especially don't like oats in my apple crisp. I love oatmeal, I love fresh baked oatmeal cookies, but I don't like the texture of oats when they haven't been baked with enough moisture (don't even get me started on the yuck factor of no-bake oatmeal cookies). I thought about making this recipe over with coconut flour for a grain free treat, but I couldn't do it, I love the simplicity of apples and spices topped with flour (sprouted flour), sugar (coconut sugar), and butter (grass-fed, of course). This has a little more sugar in it than I normally serve for breakfast, but on occasion (such as this morning) I love to serve this with plain  homemade yogurt. For dessert it gets a scoop of vanilla ice cream or a dollop of whipped cream if we are having guests over. Honestly though it needs none of that, just a dish and spoon and a chance to savor each bite.

Apple Crisp (Sprouted Flour, No Oats)

4 cups (about 1lb or 4 medium) sweet apples (Honeycrisp, McIntosh, Gala etc...)

2 TBSP lemon juice

1 TBSP maple syrup

1 tsp cinnamon

1/2 tsp cardamom

1/4 tsp nutmeg

1/4 tsp sea salt

1/2 cup grass-fed butter

3/4 cup sprouted soft white wheat flour or sprouted pastry flour (should work with any sprouted flour this is just what I use)

2/3 cup blonde coconut sugar

Preheat oven to 375F. Melt butter either slowly over stove top or in an oven proof dish while the oven is heating up, just don't forget about it. Butter an 8X8 baking dish. Core and cut apples into small pieces (I do not take the skins off because I like them on, but you obviously can peel the apples if you'd like). Mix apples, lemon juice, maple syrup and spices together in a medium bowl. Once well combined spread evenly over the bottom of the baking dish. Use the same bowl (so none of the great spices go to waste!) and mix the sprouted flour, coconut sugar and butter. Plop and spread the flour mixture across the top, patting down and moving it around as needed. Bake at 375F for 30-40 minutes, turn oven up to 400F and cook for 10-15 minutes longer. Test by sneaking an apple from the side with a fork and making sure it is soft. Everything should smell amazing, the crust will crisp up slightly as it cools, but it should be fairly well browned before removing, the apples will be bubbling in the delicious juices. Remove and allow to cool for 5 minutes before serving.

Serves 6

nutrition per serving

323 calories

48g carbohydrates

5g fiber

2g protein

17g fat

34g sugar

Linked Up at: Real Food Wednesday

Linked Up at: Inspire Me Wednesday