Caramel Apple Crisp Recipe

Caramel Apple Crisp -
Prep time: 20 minutes /Bake time: 40 minutes at 350 /Makes: 9x13 pan

Ingredients:

•7-8 medium apples cored and sliced (keep skins on if you can, Fugi and Gala work well for this.)
•1/4 cup agave (a liquid, low glycemic, natural sweetener available in most health food stores)
•1/2 tsp cinnamon
•2 Tbsp sprouted wheat flour

Directions:

Place sliced apples in a bowl. Stir in agave, cinnamon, and sprouted flour. Pour into the bottom of a 9x13 pan. Set aside.

Crust:
Ingredients:

•1 cup sprouted wheat flour (sprouting wheat partially digests gluten and starch, increases nutrients and digestibility, and creates a lighter texture*.)
•1 cup chopped almonds (soaked and dehydrated almonds taste best**.)
•1/2 teaspoon cinnamon
•1/2 cup dehydrated cane juice (natural sweetener containing micro-nutrients with a slight molasses flavor. Brand names include Rapadura and SuCaNat.)
•1/2 cup butter (melted)

Directions:

In a bowl, stir together sprouted flour, chopped almonds, cinnamon, and cane juice. Pour in melted butter and mix until crumbly. Sprinkle over the top of apples and bake for 40 minutes at 350 degrees. While cooking, prepare caramel and whipped cream.

Caramel Topping:
Ingredients:

•1/4 cup butter
•1/4 cup pure maple syrup (natural maple syrup with micro-nutrients)
•1/4 cup agave
•1/2 cup dehydrated cane juice

Directions:

Pour ingredients into a sauce pan and turn to medium low heat. Stir occasionally until dehydrated cane juice has completely dissolved. Bring to a boil then remove from heat. Drizzle 1/2 - 3/4 cup over apple crisp when it is done baking.

Whipped Cream:
Ingredients:

•2 cups heavy whipping cream
•1/4 cup agave or pure maple syrup
•1/2 teaspoon vanilla

Directions:
Whip cream until soft peaks form. Mix in agave and vanilla. Serve over top of apple crisp.

** Soaking almonds neutralizes enzyme inhibitors and increases nutrients, nutrient availability, and digestion. Soak 2 cups almonds in filtered water with 1/4 teaspoon of sea salt for 8-12 hours. Rinse and dehydrate for 24 hours at 145 degrees. Soaking expands the almonds and dehydrating them leaves them crisp and hollow so they pop in your mouth.

All natural sweeteners may be purchased at most health food stores.

See how to make this recipe on YouTube.