Baked Apples with Cinnamon and Oatmeal Topping
Enjoy this with a cup of tea, fresh fruit, and an egg or sausage.
Enjoy this with a cup of tea, fresh fruit, and an egg or sausage.
Enjoy a gluten-free crisp packed with fresh berries and baked to perfection.
Gluten-Free, Slow Cooker, Blueberry, Peach Crisp with Vanilla, Coconut Milk Ice Cream
Servings: 10
Preparation Time: 3 hours
Ingredients:
Blueberry Peach Filling:
Crisp:
Vanilla Ice Cream:
Directions:
Filling:
Grease a slow cooker with coconut oil or palm shortening. Add peaches, blueberries, ginger, honey, and cinnamon; toss until combined.
Crisp:
In a small bowl, combine almond flour, arrowroot starch, coconut flour, salt, honey, and coconut oil or palm shortening.
Mix with a fork until blended and crumbly. Sprinkle crumb mixture over fruit. Cover and slow cook on low heat for 2–3 hours. Turn off and let mixture set up.
Coconut Ice Cream:
Whisk together coconut milk, almond milk, vanilla, sugar, and vanilla bean until sugar is dissolved. Churn according to ice cream maker instructions.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Courtney from Columbus, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
Put your seasonal fruits to use in this fresh, summer dessert using unsweetened dried coconut, rhubarb, and strawberries.
Try this fruit crisp recipe made with almond flour, flaked coconut, and red plums.
Coconut Flour, Blueberry Crisp
Servings: 6
Preparation Time: 10
Ingredients:
Directions:
Preheat oven to 350 degrees F.
Combine all ingredients except blueberries in bowl and mix well.
Rub coconut oil inside cups of a 6-cup muffin pan. Spoon 2 tablespoons blueberries in each cup. Top with 2 tablespoons oat mixture.
Bake for 18 minutes or until top is golden and crisp.
Recipe and photo submitted by Lea, Grafton, NH.
Author’s Note – Bake this wonderful surprise for about 30 minutes until it turns a golden brown on the top. Serve it warm, if you want, or you can wait until it is cooled.
Author’s Note – Serve with fresh whipped cream!