Apple Crisp with Maple Cinnamon Ice Cream
You would NEVER know this incredible dessert is gluten and refined sugar free! It's an absolute dream come true! Enjoy!
Ingredients
- 5 cups5 cups5 cups organic Apple, Peeled and Diced
- 2.5 cups2.5 cups2.5 cups Coconut Sugar
- 3.5 tsp3.5 tsp3.5 tsp Ground Cinnamon
- 2 tsp2 tsp2 tsp Vanilla Extract
- .75 cup.75 cup.75 cup Pure Maple Syrup
- .5 cup.5 cup.5 cup Cassava Flour
- 1 cup1 cup1 cup Gluten Free Rolled Oats
- .5 tsp.5 tsp.5 tsp Himalayan Pink Salt
- .5 cup.5 cup.5 cup Salted Butter, Melted
- 1.5 cups1.5 cups1.5 cups Whole Milk
- 3 cups3 cups3 cups Heavy Cream (Whipping Cream)
- .75 tsp.75 tsp.75 tsp ground (vanilla bean powder) Vanilla Beans
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large bowl make the apple crisp filling. Combine the apples, ½ Cup coconut sugar, 1 tsp cinnamon, 2 tsp vanilla extract, and ¼ cup maple syrup.
- Grease a baking dish with cooking spray or oil. Add the apple crisp filling to the baking dish.
- In a medium sized bowl make the topping. Combine the cassava flour, rolled oats, ¾ cup coconut sugar, salt, 1 tsp of cinnamon, and butter.
- Easily spread out on the top of the apple crisp.
- Bake the apple crisp at 350 until the apples are soft and the top is golden brown, about 45 – 55 minutes.
- For the ice cream, add 1 ½ Cups coconut sugar, whole milk, heavy whipping cream, pure ground vanilla, 1½ tsp cinnamon, and ½ cup maple syrup to a mixer.
- Mix well and make the ice cream according to your machine’s instructions.
- Serve the ice cream on top of the warm apple crisp.
- Enjoy!
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