Apple Crisp

This is an incredibly delicious wheat-free dessert recipe. You can serve it on its own as a fairly healthy dessert any time, or try it for the holidays.

I have made this for Thanksgiving, along with homemade caramel sauce and whipped cream, and it got rave reviews.

I love that this can be made with mostly local ingredients in the fall- in my area we have many wonderful apple orchards that we visit. Libery View Farm deserves special mention, as the apples are certified "naturally grown" and they have a program where you can lease your own apple tree- how fantastic is that!
In my healthy dessert recipes, I also try to use grains and flours from a mill that is local to me- Wild Hive Farm- whenever possible.

Wheat-Free Apple Crisp

6 granny smith apples, preferable local, peeled and chopped
2 Tb. organic sugar
2 Tb. spelt flour
Juice of 1 meyer lemon (substitute a regular organic lemon, if necessary)
1 ½ cups spelt flour
1 ½ cups rolled oats
½ cup (1 stick) organic butter
1 1/3 cups brown sugar

Combine apples, sugar, spelt flour, and lemon juice in a bowl. Mix well. Pack into a deep oven-proof baking/serving pie dish. Mix next 4 ingredients together with clean hands to make crisp topping. Spoon over the apples. Bake in a preheated 375°F oven for 45-55 minutes or until apples are bubbling and the topping is crisp. Serve with homemade caramel sauce and whipped cream, if desired.

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