Maggie's Apple Crisp Recipe | Nutritional Therapy for IBD

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Recipes

Maggie's Apple Crisp

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Ingredients

4 apples

1 TBSP honey

1 stick butter

1 cup almond flour

¾ cup raw, unsweetened coconut flakes

½ cup honey

1 cup ground walnuts

cinnamon to taste

4 apples

1 TBSP (15 ml) honey

112 grams butter

100 grams almond flour

60 grams raw, unsweetened coconut flakes

120 ml (170 grams) honey

115 grams ground walnuts

cinnamon to taste

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Soy Free

Meal Type

Desserts

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Butter the bottom and sides of a 9-inch (23-cm) round baking dish.
Peel, core, and thinly slice apples (I used Fuji apples).
Place half of the apple slices in the baking dish.
Drizzle a tablespoon or so of honey over them and then add the rest of the apples. Arrange them so they lay pretty flat.
For the topping, mix one stick (112 grams) of butter (less what you used to butter the baking dish), almond flour, unsweetened coconut flakes, honey, walnuts, and cinnamon. You should have something the consistency of a good cookie dough.
Add more dry ingredients if it feels too squishy.
Pat the topping very firmly onto the apples. Press down a bit.
With a sharp knife, make three parallel cuts in the middle through the topping. (If you don't, the apples will ooze out the sides and mess up your oven).
Bake at 350°F (180°C) for 50 minutes.