• Jenny Anderson

Apple Crisp, Two Ways

Nothing says fall like warm apple crisp! I love apple crisp because it is a bit easier than apple pie since you don't have to make a crust. But everyone is just as happy with the taste, and it's a little bit more informal. This is one of my husband’s all time favorite desserts; so much so that it is always his birthday dessert. This works out perfectly since his birthday is at the end of September. If we have guests for his birthday, they are always pleasantly surprised at having this for the dessert instead of birthday cake.

People sometimes ask me if the essential oil is required in my dishes. The answer is no, but I will say, the wild orange in this apple crisp really makes a difference. Most people cannot get over the pop of flavor that essential oils give a dish, and are always surprised when I tell them what it’s from. If you want to try it without, try zesting an orange peel in addition to the lemon zest.

And why am I including 2 versions of toppings? Well, because I’ve created a recipe for both ways, and you might as well benefit from this according to your preference. My kids tend to prefer the Gluten Free version, but Tim and I like the Paleo version better. And adults get excited about the Paleo version because they can’t believe there’s no grain or sugar. It leaves you feeling satisfied but not like you’ve over eaten! This was one of my favorite things about going paleo: being able to eat until I’m satisfied, but not feeling sick or bloated afterward.

For the filling:

10 firm medium sized apples (try Jonagold, Sweet Tango, Braeburn, or a combo of your favorite)

Juice of 1 medium lemon

Zest of 1 lemon (use the same one as from the juice!)

3 drops of Wild Orange essential oil*

¼ cup honey (substitute maple syrup for vegan)

1 ½ tsp cinnamon

½ tsp nutmeg

For the Paleo topping (shown):

1/3 cup coconut oil

1/2 cup almond flour (blanched, finely ground)

1/2 cup unsweetened shredded coconut

1 cup coconut sugar

¾ cup walnuts or pecans, chopped

½ tsp sea salt

Alternate Gluten Free topping:

1 cup coconut oil

1 ½ cups all purpose Gluten Free flour

1 1/3 cup coconut sugar

1 cup Gluten Free Oatmeal

1/2 tsp sea salt

Preheat oven to 350 degrees.

Peel and core the apples, and cut them into large chunks. In a large bowl, mix together the apples, lemon juice, lemon zest, wild orange essential oil, honey, cinnamon and nutmeg. Pour into a 9 x 12 x 2 inch baking dish, or a large oval dish with 2 inch sides.

For the topping (either version), combine all ingredients into a stand mixer with paddle attachment. Mix on low speed for 1-2 minutes, until a crumble mixture is formed. Do not over mix. Sprinkle evenly over the apple mixture.

Bake in oven for 50-60 minutes. Check at about 40 minutes to make sure your topping isn’t looking too brown. If it is, cover with foil for the remainder of the baking time. Bake until filling is bubbling and apples are soft when tested with a knife.

Serve on its own, or with a side of regular or coconut vanilla ice cream.

*Why would you want to use wild orange instead of orange zest? Well, you get so many benefits from them in the essential oil form! When the wild orange is picked and the peel is pressed at the peak of freshness, as dōTERRA does, just a small amount gives you many times over the benefit because it takes more of the plant to product the essential oil.

Wild Orange is very cleansing and detoxifying, and also helps to drain mucous**.

REMEMBER: If you ingest essential oils, it is of utmost importance you use a brand that is meant to be ingested. One trick is to check to see if there are supplement facts on the bottle. If not, then do not consume it and just use orange peel zest.

**As with all supplements, these statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

#Recipe #FallDessert

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