Thursday, March 29, 2012

Apple Crisp

I'll be honest, I was craving something sweet all day long...I knew in the back of my mind that I had frozen sugar cookie in my freezer along with some birthday cake and they were calling my name. I resisted all day long and knew that I wouldn't be able to resist much longer if I didn't do something to crave my desire for something sugary. This apple crisp did the trick and I ate it guilt free. As a rule,  I try to avoid posting to many dessert recipes on this blog because it is so hard to make them fit into the PINK blue print, this is how I fit it into the PINK blue print today. I choose to have a dinner free of slow carbs and instead have a slow fruit (apple) and dessertify it. (Yep, I made that word up.) Sugar cookies and cake in the freezer, you have no power over me!

Apple Crisp (serve 4-6 depending on serving size)
2 large apples
2 medjool dates
1/4 cup water
1 tsp arrowroot powder
2 tsp cinnamon (or more if you really like spice)
Juice of half a lemon

1/2 cup almond flour
1 medjool date
1 tsp coconut oil
1 tsp cinnamon
1/4 cup unsweetened coconut

Start by soaking 2 medjool dates in a little warm water, set aside
Peel, core and cut up your apples, pour the juice of half a lemon over the apples to keep from browning
Pour the water off of the dates and pit the dates, then you are going to add the dates to your blender or food processor along with 1/4 cup of water and puree until a paste is formed. This is going to act as our sweetener for the apples.
Pour the date puree, arrowroot powder and cinnamon on top of your apples and mix to combine. The arrowroot powder will act as a thickener for any juices your apples give off.
Set the apples aside and make your crumble topping.

In your blender add 1 pitted date, the almond flour, coconut oil and cinnamon. Blend until a crumble type topping is formed. Note: You can get almond flour or almond meal at many health food stores. I make my own using the left over almond pulp when I make my own almond milk. If their is any interest in how I make my almond flour, I would be happy to post how I do that. I have already posted how to make your own almond milk, you can find that recipe here.

Pour the date/almond mixture into a bowl and and in your unsweetened coconut, stir to combine.
Sprinkle the crumble topping over your apples.
 Cover and bake at 375 degrees between 30 and 45 minutes depending on how soft you like your apples. To get your topping crispy, uncover your apples about 10 minutes before they are done and the topping should crisp up nicely.



  1. I don't know you but I absolutely love you! Your recipes rock because they are PINK friendly, easy to follow and imaginative. Thank you for taking the time to share your ideas with all of us. I am truly grateful.

    1. Annie,

      Hahaha, you are funny! Thanks for the comment, I am glad you are enjoying the recipes. I love that they are helping so many on their PINK journey.

  2. I tried to make the apple crisp tonight but I was missing 2 key ingredients: shredded coconut and almond flour. I used unsweetened granola instead of coconut and amaranthe flour instead of almond. It was ok but I think it would have been better had I just baked the apples with some cinnamon. Emily, how do you make the almond flour and is there a substitute for the coconut?


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