8 medium apples, peeled, cored, and sliced 1/4” thick (about 2242 grams)
8 C water
1/2 C cornstarch
1/2 C dry sweetener (raw cane or coconut sugar)
1/2 C wet sweetener (molasses, agave, honey)
1 T cinnamon
2 tsp ground cloves
1 tsp nutmeg
1 tsp allspice
1 tsp sea salt
2 tsp pure vanilla
1/2 fresh lemon juiced (2 T)
2 C gluten free rolled oats
1/2 C nut flour (I like hazelnut)
2 T coconut oil, melted
1 tsp pure vanilla
Garnish with a few dashes of pumpkin pie spice or cinnamon
Cut apples into a large bowel and toss with lemon juice, set aside.
Thoroughly combine cold water, cornstarch, sweeteners of choice cinnamon, cloves, nutmeg, allspice, sea salt into a large stock pot or dutch oven. Bring just to a boil. Add apples, bring back to a boil and cook until softened (about 8-20 min depending on the apple selection and length of apple slices). Careful not to over cook. Add vanilla, stir, remove from heat and let stand 20 minutes. Spoon filling into oven safe containers leaving at least an inch of room at the top.
Pre-heat oven to 400 degrees F.
Combine all ingredients for the crisp in a medium sized bowel (except spice garnish of course). Loosely add about a 3/4” thick layer on top of apples and garnish with a dash of spice.
Place containers on cookie sheet and bake for 20 minutes. If you want the crisp to be crispy then broil an additional 4 minutes.
Remove from oven and allow to cool 5-10 minutes prior to adding cream or ice cream (I suggest coconut cream or vanilla bean coconut ice cream).
Cathleen has a strong background in athletics in general, most of her life has been devoted to martial art and combat training. Her love for high impact/dangerous sports has provided her with the forced pleasure of learning the anatomy and physiology of the human body and about the human condition in conflict. Which later drove Cathleen to spend over a decade working parallel in the medical and fitness industry prior to dedicating all her avocational time to her career as a Health and Wellness Consultant.