Undercover Eats: Crock Pot Apple Crisp {#GlutenFree}

I wish that old adage were true.

Because if an apple a day really did keep the doctor away we'd be golden this cold and flu season. You see, we joined an organic apple CSA last spring and now that it's fall we pick up a large bag every other week.

No matter how many apples we get, I still have to wrestle my boys for even a small pile of apples for baking. 

This week we received the most delicious Empire apples I've ever tasted, and I managed to save a few before the children horked them down. They were a perfect blend of crisp and sweet/tart, which sent me searching for apple crisp recipes. But I didn't really find any that require fit the bill -- low sugar and gluten free. I did find one (see below) that gave me a base, and I went about creating a recipes that is gluten free, lower sugar and complimentary spices and flavors for gluten-free flours I bake with.

Long story short, I struck gold my first time around; this recipe is a crowd-pleasing keeper. 

Crock Pot Gluten Free Apple Crisp

Step one: apples

8 cups of apples peeled and cubed

1 T of cinnamon

Sprinkles of nutmeg 

Mix together in the coconut-oil greased crockpot

Step two: gluten-free topping

In a separate bowl mix together

3/4 cup of gf whole rolled oats 

3/4 cup of brown rice flour

1 T of tapioca starch {I specifically use tapioca for the taste but feel free to experiment!}

1/4 cup of brown sugar 

1/4 cup of chopped pecans {almonds probably would be really food, too}

1 T of cinnamon

1/2 t of vanilla (I use powder) 

A few more sprinkles of nutmeg

1/4 t of sea salt

Stir in 3/4 stick of melted butter and then mix in 2 T of apple butter or apple sauce. Cover the apples with the topping and heat on low for 3-4 hours. 

This recipe was inspired by The Realistic Nutritionist's recipe.

Undercover Recipes: Baked Cinnamon Apples with Creamy Honey Cashew Butter

Every now and then I whip up something in the kitchen that no one in my house full of pickies can seemingly get enough of their fill.

This is one of those recipes. And I kind of don't mind. With no refined sugar, no grains and no packaged ingredients while boasting healthy fat and the hearty goodness of in-season fruit, as far as I'm concerned, the kids and hubby can eat as many helpings as they please of this Baked Cinnamon Apples with Creamy Honey Cashew Butter dish.



What began with having a surplus of apples and not nearly enough room in the dehydrator to preserve them all led to a brilliant find: not only are baked apples good when bathed in cinnamon, vanilla and butter.

They are all the more fabulous when they take a dip with homemade honey cashew butter.

Admittedly, this recipe takes a little work, but if you love the cashew butters, as everyone in my house does, we make it in bulk once every week or two and keep the fridge shelves lined with it for such soiree dessert nights.

Honey Cashew Butter 
{this recipe has been adapted from The Rawtarian}


Two cups of soaked and sprouted cashews
1/2 cup of unsweetened shredded coconut
1/4 cup of raisins
1/2 teaspoon of pink Himalayan salt or sea salt
1 teaspoon of fresh honey
a couple grates of lemon peel
3/4 cup of water

Toss everything into your blender or Vitamix in the order listed above and blend until smooth and creamy. Consistency should be less dense than peanut or almond butter but not watery either. Refrigerate and use in any way you'd use any other nut butter.

Baked Cinnamon Vanilla Apples



Five peeled and diced medium to large apples in an oven-safe pan with lid
Two Tablespoons of butter {use coconut oil to make this dairy free!}
3/4 teaspoon of cinnamon
dash of nutmeg
dash of cardamon
three splashes of vanilla
1/4 cup of water

Preheat the over to 350 degrees. Peel and dice the apples and toss them into an oven-safe pan. Cut two tablespoons of butter into several chunks and intersperse the butter among the apple pieces. In a separate dish, mix dry spices together with a fork. Slowly sprinkle the dry spice mix atop of the apples and butter, evenly distributing among all of the apple pieces. Add three splashes of vanilla to the apple mixture. Pour 1/4 cup of water into the bottom of the pan, taking care not to wash spices from the apples. Cover with a lid and bake at 350 degrees for 30 minutes.



After the apples are finished baking, immediately place a few heaping spoonfuls of cashew butter atop and then mix it all up.

Enjoy! And? Prepare to dish out seconds.