Grain Free, Dairy Free Apple Crisp

Last week I was homesick. Not seriously, just a little. Reading everyone's tweets and Facebook posts about cooler weather and back to school supplies made me a bit lonely for those nights curled up on the couch with a cup of tea and a warm spicy dessert.


The homesickness was bad enough that I turned the oven on in my already 95F kitchen, and made a grain free, dairy free version of my mom's apple crisp.


This is such a simple recipe. Just slice up your apples and lay them in a pan, then combine the topping ingredients and sprinkle over top and bake. The cashew meal replaces the flour (and part of the sugar since cashew meal is so sweet) and the slivered almonds replace the oats.


To make your own cashew meal, just grind cashews in a coffee grinder, food processor or in a Magic Bullet with the flat blade.


print the recipe here

Grain Free Dairy Free Apple Crisp


Ingredients For the Apples:

  • 6 Apples, cored and sliced into 1/4″ thick wedges
  • 2 T lemon or lime juice
  • 2 T sugar
  • 2 tsp cinnamon



  1. Combine juice, sugar and cinnamon.
  2. Add apple slices and stir gently to cover with juice mixture.
  3. Lay in a square baking pan.


Ingredients For the Topping:

  • 1 cup cashew meal
  • 2 T sugar
  • 2 tsp cinnamon
  • 1/4 cup slivered almonds roughly chopped with a knife to size of oats (about in quarters)
  • 1-2 T coconut oil



  1. Combine all ingredients except oil.
  2. Drizzle oil one tablespoon at a time, and combine with back of spoon until mixture forms small clumps. Add more oil if needed.
  3. Sprinkle topping over apples to cover. Don't worry about getting it perfectly even.
  4. Bake at 350F for 30 minutes.
  5. Enjoy hot or cold. I like mine with a slice of cheddar cheese.


Note: this is my first post using Blogsy for iPad. Have you used it? Have any tips?


carrot and lentil soup

Carrot and Lentil Soup

This is one of my favorite recipes. It’s one of the easiest things to make. It’s creamy, flavorful, healthy and even the pre-schooler will eat it. All my favorite things.

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It only takes a few ingredients. Soup stock or broth, I use pre-made Gluten Free Kitchen Scrap Soup Stock, carrots, an onion, some lentils and a bit of mild curry powder.

carrot and lentil soup Follow Me on Pinterest

Carrots, lentils, onion, curry powder

Carrot and Lentil Soup

Click here to download a printable recipe.

  • 4 cups broth or soup stock
  • 1 1/2 cups chopped carrots
  • 1/3 cup red lentils
  • 1 onion finely chopped
  • 2 Tablespoons mild curry powder
  • 2 Tablespoons oil
  1. In a sauce pan, over medium heat, stir oil, onion, carrots, lentils and curry powder until combined
  2. Add broth and bring to a boil
  3. Simmer until Vegetables are tender, about 15 minutes
  4. Let cool
  5. Puree cooled soup in a blender until smooth
  6. Reheat, add salt and pepper to taste

I like to serve mine with a little dollop of Greek yoghurt and a little bit of fresh cilantro.

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Yum!! Lentil soup, ready to eat.