Apple Crisp Topping with Apples and Sweet Potatoes

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5 from 1 review

This apple crisp topping over granny smith apples and sweet potatoes is gluten free, dairy free, refined sugar free and delicious.

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 8 1x

Ingredients

2 Granny Smith apples, cored and chopped
2 large sweet potatoes peeled and chopped
2 tablespoons freshly grated ginger
1/2 teaspoon unrefined sea salt
3 tablespoons fresh lemon juice
3 tablespoons water
2 tablespoons raw honey
3 tablespoons plus 2 teaspoons extra virgin organic coconut oil (such as Barlean’s, divided)
1/4 cup date sugar or coconut palm sugar
1/4 cup 1-for-1 gluten free flour, like this one from King Arthur
1 cup chopped raw pecans

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Instructions

Preheat oven to 375 degrees. Using a Deep Dish Stoneware Baker or a Lightly oil an 11 x 7-inch baking dish with coconut oil.
Chop the apples and sweet potatoes and place into a large mixing bowl. I love this large batter bowl.
Grate the ginger on top of the chopped apples and sweet potatoes. In a small bowl, whisk together the lemon juice, water, honey and 2 teaspoons of melted coconut oil.
Mix the liquid with the apple, sweet potato and ginger and pour into your baking dish. Cover with foil or a lid and bake for 45 minutes.
Meanwhile, put the remaining unmelted coconut oil, coconut palm sugar (or date sugar), flour and pecans into the large batter bowl and combine using a pasty blender.
Add the chopped pecans to the apple crisp mixture and combine with a spoon.
Remove the sweet potato casserole from the oven and sprinkle the apple crisp topping on top.
Return casserole to the oven and bake, uncovered, for 15 more minutes. Remove the casserole from the oven and allow to cool for 15 minutes before serving. Serve warm.

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Find it online: https://cleancuisine.com/apple-crisp-topping/

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Apple Crisp Topping with Apples and Sweet Potatoes

Ingredients

Instructions