Michelle Gelok, RD
Gluten-Free Apple Coconut Crisp
Gluten-free, dairy-free and vegan! This recipe is great if you're serving a crowd with a variety of dietary restrictions. It's also a heart healthier version than most apple crisp recipes as it uses olive oil instead of butter, and has a fraction of the sweetener.
10 apples (i.e. Spartan or other firm baking apple)
2 cups large flake oats
1/2 cup shredded unsweetened coconut
1/2 cup almond meal
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup light tasting olive oil
1/3 cup pure maple syrup
Preheat oven to 350 F.
Peel and core apples and cut into eighths. Arrange in the bottom of a 9 x 13 (or similar size) glass baking dish.
In a large mixing bowl combine oats, coconut, almond meal, cinnamon, allspice, and salt. Mix to combine. Add vanilla, olive oil and maple syrup, stir to combine.
Sprinkle oat mixture over apples.
Bake for 40 to 50 minutes, or until apples have softened and topping is beginning to brown.
Per serving: 363 calories, 15 g fat, 4 g saturated fat, 57 g carbohydrate, 9 g fibre, 6 g protein, 80 mg sodium
I recommend using Spartan apples, or any other firm cooking apple that holds its shape when baked. Check out this handy apple usage guide from the Ontario Apple Growers.
While oats are technically gluten-free, they are often processed in facilities that also handle wheat, barley, and rye and can become contaminated in the process. If following a strict gluten-free diet is important to you or your guests, be sure to choose a brand of oats labelled "gluten-free" (such as Bob's Red Mill).
Look for an extra light olive oil labelled "light tasting" to make sure you're getting a mild flavoured oil. I often use Bertolli Extra Light Olive Oil.
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All photos and recipes by Michelle Gelok, RD