Tigernut Flour Apple Crisp (grain-free, nut-free, paleo, vegan)
I'm excited to be sharing this amazing apple crisp recipe with you today. It's made with prebiotic-rich tigernut flour, which is a healthy, grain-free, nut-free, gluten-free flour. Going on an elimination diet can be challenging sometimes, especially during the holidays and family gatherings where food plays such an integral role in the celebration. Having alternatives that are just as tasty as your old favorites can make it much easier to stick to your new diet.
Have you tried an Elimination Diet yet? Usually within 2 to 4 weeks of removing foods like gluten, dairy, and sugar from your diet, skin conditions clear up, back and joint pain goes away, chronic fatigue disappears, and intestinal issues calm down. On top of that, most people lose around 7 to 10 pounds of unwanted weight.
Why? Because food can be the most common source of irritation to your immune system. How will you know if foods are causing your brain fog, fatigue, pain, or skin issues? Do an Elimination Diet and find out. It's really an enlightening process. I wrote about the process last year in my Green Kale Detox Soup post.
This Elimination Diet apple crisp recipe can be enjoyed by your whole family. My children really love it! In fact, one of my 10-year old twin boys made a double batch of this recipe the other night, using part blueberries and part apples in the filling. It was so good! I posted some photos on my Instagram account of the process, as well as of the finished product that you can view here.
Tigernut flour can sometimes be tricky to find in your local health food store. I suggest ordering it online here. You can also learn more about Tiger Nuts here if you are interested!
Tigernut Flour Apple Crisp
Tigernut flour is a grain-free and nut-free flour rich in gut health promoting prebiotics. Use my filling recipe below, or switch out the apples for other fruit. Try replacing half of the apples with frozen blueberries (we've made this variation plenty of times....my kids love it)! You could even try other variations in place of the apples such as peaches, blackberries, strawberry-rhubarb, or cranberry-apple!
Use your favorite type of baking apple in this recipe or try Granny Smith, Jonagold, McIntosh, Cortland, Fuji, or Braeburn apples. I used Fuji apples in the crisp pictured here. I also prefer to use the slicing disc on my food processor to thinly slice the apples. The apples cook more evenly this way, plus it saves me a lot of time. If you plan on using berries in place of an apple or two (use 1 cup of fresh or frozen berries per apple) then use the 2 tablespoons of arrowroot powder in the filling. If you are using all apples you will only need to use 1 tablespoon of arrowroot since apples have far less juice compared to berries and peaches.
Filling
Topping
- Preheat oven to 375 degrees F.
- Toss all of the ingredients for the filling together in an 8x8-inch or 7x11-inch baking dish.
- To make the topping, whisk together the flour, arrowroot, cinnamon, ginger, and salt.
- Cut in the coconut oil as you would do for pie crust or biscuits.
- Use a fork or your hands to form small crumbs.
- Add the syrup and mix it in using a fork. You should be able to crumble the mixture over the filling. If it is too wet, add a little more flour and mix it in. If it is too dry, then add in a small amount of maple syrup until you can form small crumbs.
- Sprinkle the topping mixture over the filling evenly.
- Bake for about 40 to 45 minutes or until fruit filling is bubbling up over the edges (you see this more with juicy fruits, not as much when just using apples), and the topping is crunchy and slightly golden.
- Let cool slightly, then serve.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
I have a hard time getting good results with volume measurements; do you have the weights for the tigernut flour and arrowroot, please?
Your Tiger Nut Spice cookies are the best! Can't wait to try this. Many thanks! Marci