This Apple Crisp recipe is full of allergen-free options! Number of Servings: about 8

• 4 medium apples, thinly sliced and chopped

• 2 tsp ground Saigon (Vietnamese) cinnamon (split in half)

• ¼ tsp ground cloves

• ½ tsp ground ginger

• 1 tsp vanilla

• OPTIONAL: 1 T coconut milk powder (or coconut flour)

• 3 heaping T melted coconut oil or real butter

• 1.5 cups nuts (pecans, walnuts, cashews). Nut-free version: use a mix of ground sunflower seeds, hemp seeds, sesame or flax

• ½ c shredded, unsweetened coconut

• 1/3 c date sugar or 2-4 mashed dates**

• ¼ tsp salt

  Preheat oven to 350. Set out an 8×8” glass baking dish. Place chopped apples in large bowl and add 1 tsp of cinnamon, and all of the cloves, ginger, vanilla and optional coconut milk powder. In blender, gently pulse nut or seed topping with remaining 1 tsp cinnamon, salt. Then transfer to a bowl and add shredded coconut, date sugar and melted oil or butter, mixing with a spatula. **If you are using whole dates, pour a little hot water over them in a bowl to soften, then puree in your blender and mix into your topping by hand.

  Now pour your apple mixture into the glass baking dish. Then spread the topping evenly over the apples. Bake for 40-50 minutes, making sure the topping doesn’t get burned (I place foil on top the last 15 minutes to be safe). You’ll know it’s all done when the apple mixture is gently bubbling!