This apple crunch recipe is made with gluten-free whole grains like buckwheat and quinoa. These grains are packed with fiber, and contain healthy fats and protein too! Pectin in apples can help balance blood sugar, and alongside the wholesome nutrition of the grains, this recipe is sure to keep you full and satisfied throughout the colder months ahead.
Apple Crunch Bottom
- In a bowl mix together, dry ingredients.
- In a small pot heat coconut oil on med-high; mix in cinnamon and maple syrup. Mix until the coconut oil has melted (about 1 minute).
- Pour wet ingredients into the bowl with the dry ingredients; mix together all ingredients are covered.
- Thoroughly grease a baking pan (approx. 12" x 7.5" with a depth of 2") with coconut oil. Fill a baking pan with the mixture. This should make a thin layer that fills the bottom surface of the pan.
- Set aside while you prepare the rest of the Apple Crunch.
- Cut and core apples; cut into thin half-moon slices.
- In a mixing bowl add apples with lemon juice, cinnamon, stevia, and sea salt; mix until all apples are covered.
- Set aside.
Apple Crunch Top
- In a medium-sized pot, melt butter on med-high.
- Turn heat down to low, mix in coconut flour, almond meal, oats, cinnamon, and sea salt. Mix well until it resembles a wet sandy texture (about 1 minute).
Putting it all Together
- Preheat oven to 375 F.
- Add the Apple Filling on top of the Apple Crunch Bottom that you set aside in the baking pan; spread apples around to cover the surface area.
- Top off with Apple Crunch Top to cover apples.
- Place into the oven and bake for 45 minutes.
- Pull out and set aside for 10 minutes before serving (you will need a sharp metal spatula to scoop the pieces out nicely).
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Image: Danielle Wesierski