My first recipe is a healthy version of Apple Crisp. I chose this recipe because we are fresh off of Thanksgiving. The apple pies looked and tasted delicious. I am a strong believer that we don't have to compromise on taste to have healthy food. Although, this is not the same as eating a piece of apple pie, the taste is similar enough and will be enjoyed by all-even the kids. Ella is my final approval of my recipes. She is the pickiest eater and would eat junk food all day if allowed to. She loves this recipe. It is good enough for you that it can be served for breakfast too. We like it with yogurt or by itself.

Grain-free and Vegan Apple Crisp

¼ cup honey- I usually use less
1 tablespoon lemon juice
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon salt
5 apples- cored, peeled, and chopped. I like Honey Crisp but any kind will work.

Preheat the oven to 350°F and get out an 8"x8" pan.
Mix the honey, lemon juice, cinnamon, nutmeg, and salt together in a large bowl.
Peel the apples, if desired, and core and cut into ⅓" pieces. Place the apples in the honey mixture and stir until the apples are well coated in the mixture. Place in the ungreased pan.
Mix all the topping ingredients and drop walnut-sized pieces of topping over the apples. Only about half of the apples will be covered.
Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.
Let cool for 10 minutes and serve. If not serving immediately, once cool, loosely cover with a piece of plastic wrap (so the topping doesn't go soft). If storing overnight, properly cover the crisp with plastic wrap. Do note that the topping gets soft on the second day.

Instead of serving with ice cream, serve with yogurt. It is actually a great breakfast that way!

Nina Pears