Happy Hormone Apple Crisp

While no dessert is ideal for regulating blood sugar and hormone balance, this crisp is high in fiber, lowER in sugar and contains regulating cinnamon and plant-based fats (coconut, almonds, flaxseed). For a zero sugar dessert, you can swap in monkfruit sweetener.

8 servings

Ingredients

Crisp

• 4 organic green apples (the tarter the better!), cored, sliced into thin slices

• Juice from 1/2 lemon

• 1/3 cup coconut sugar (if you prefer zero glycemic, try monkfruit sweetener like Lakanto Monkfruit Sweetener that has a touch of erythritol)

• 2 tsp ground cinnamon

• 3 tbsp arrowroot powder (for thickener)

• 1 tsp fresh grated ginger (or 1/2 tsp ginger powder)

• 1/4 cup pure filtered water

Topping

• 2 tbsp unsweetened coconut flakes

• 2 tbsp ground flaxseed

• 1 cup almond meal or flour

• 1/4 cup coconut sugar (or sub monkfruit sweetener, see above)

• 1/2 cup pecans (chopped) - or sunflower seeds for nut-free

• pinch of sea salt

• 1 tsp cinnamon

• 1/3 cup melted coconut oil

Instructions

1. Preheat oven to 350 degrees F.

2. Prepare apples and add to a large mixing bowl.

3. In a small bowl, mix lemon, sugar, cinnamon, arrowroot, water and ginger. Pour over apples and mix gently.

4. Place apple blend in a 9X9 glass or ceramic dish like a Corning.

5. In the small bowl, mix together dry topping ingredients then drizzle in melted coconut oil until a clumpy but well blended mixture is created. Pour over apples in as even a layer as possible.

6. Bake uncovered at 350 for 45 minutes or until apples are fork tender and topping is golden brown.

7. Let cool a bit but serve warm. Feel free to add your favorite flavor of coconut ice cream and a dash of nutmeg or try this coconut whipped cream recipe.