I love cooking, so it’s no secret that being holiday cook makes me happy. I get to choose what goes in, and can get creative with adding twists to other recipes. This Thanksgiving I did just that with a recipe from Greatist for Gluten-Free Apple Crisp.

This year, I aimed for doing healthy versions of old favorites. This is still not the picture of healthy, but during the holidays, being able to enjoy something that’s not as bad for you as the usual, means less to work off come New Year’s.

I halved this recipe, and cooked it in a small pie pan, paired it with Vanilla Almond Milk Ice Cream for a perfect holiday treat.


Rustic Apple Crumble
Serves 6
Calories: 228 kCal
Fat: 6g
Carbs: 44g
Protein: 3g

Ingredients:
For the filling:
6 medium apples, peeled, cored, and diced
1 teaspoon cinnamon
2 tablespoons honey
1 teaspoon lemon juice

For the topping:
1/2 cup almond flour
1/2 cup gluten-free whole oats
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup pecans, chopped
1/4 cup sliced almonds
1/4 cup honey
3 tablespoons unsalted butter

Directions:

1) Preheat oven to 375 degrees F. In a medium bowl, combine the apples, 1 teaspoon cinnamon, 2 tablespoons honey, and lemon juice. Stir together until apples are coated evenly.

2) In a separate bowl, whisk together the almond flour, oats, salt, remaining cinnamon, and pecans.
Use a fork or your fingers (it’s messy, but effective) to mix in the remaining honey and butter, until the topping has a crumbly consistency.

3) Arrange the apples into a 9-inch pie dish or baking dish. Cover with the crumble topping.
Bake for 30 to 35 minutes, or until the top is golden brown. Remove from the oven and cool for 5 to 10 minutes. Serve and enjoy!