Sheet Pan Apple Crisp

by Susan on September 22, 2017


I have made my share of fruit crisps and crumbles, and often don’t use a very traditional approach. I usually make grain-free/paleo versions of the treat, and have tried making it in both the crock pot and on the stove top.

A lot of my grain-free dessert recipes rely on nuts, and I want to be sensitive to those who can’t eat them. I also confess that sometimes my husband and kids (my husband in particular!) question why I can’t ever make “normal” versions of food.

So here’s a slightly different take on apple crisp that is at once totally traditional. I made it gluten-free and dairy-free, though, and have offered a nut-free option. The topping, however, is the familiar combination of sugar, cinnamon, oats and flour. I love to include a little nutmeg and clove to make the spice element a little more complex, but it’s totally optional!

What’s a little funky here, though, is preparing it on a sheet pan. This was another attempt to appease my husband, who is utterly obsessed with “crispy bits” on top of just about anything that bakes in the oven. The ratio of topping to apple is pretty much 1:1 here, and by spreading it out so thinly you really give the topping a chance to crisp up.

Everyone gave this one a huge thumbs up. Added bonus that anything involving apple and cinnamon will make your kitchen smell amazing! It is definitely the perfect recipe to share on the first day of fall.

Sheet Pan Apple Crisp

3 lbs. apples, peeled and sliced (I used a mix of Gala, Fuji & Granny Smith)
juice of 1/2 lemon
1 cup packed palm sugar
3/4 cup very soft coconut oil, divided
2 tsp. ground cinnamon, divided
generous pinch of ground cloves and nutmeg (optional)
sea salt
1 1/2 cups ground oats
1 1/2 cups almond flour (use gluten-free all-purpose if nut-free)
1/2 cup chopped pecans (if nut-free, omit and use 2 cups oats)

Preheat to 425. Place apple slices on a large sheet pan and toss with the lemon juice, 1/4 cup of the brown sugar, 2 tbs. of coconut oil, 1 tsp. of cinnamon and a generous pinch of nutmeg, cinnamon and salt. Toss to thoroughly coat and mix.

Cover the sheet with foil and bake for 20 minutes.

Meanwhile, combine the oats, flour, remaining palm sugar, spices, and 1 tsp. salt together in a large bowl. Add the remaining softened coconut oil and use either a fork or your fingers until the mixture is well blended but crumbly.

Remove the foil from the sheet pan and sprinkle the oat mixture evenly over the top. Bake uncovered for 15 minutes, or until the top is brown. Allow to cool slightly before serving.


BLT Salad

by Susan on September 21, 2017


BLT salad

This recipe right here is the perfect example of how a mainstream recipe can be made allergy-friendly yet still be insanely delicious. Sunny Anderson turned the classic BLT sandwich into a salad, and I went one step further and adapted the dish to be both gluten and dairy-free.

My husband loved this one so much he went so far as to describe this as the best salad he’d eaten in 10 years! I kid you not. The candied bacon and homemade dressing were both ridiculously good and very unique. It was so easy to tweak the recipe with gluten-free bread (for the croutons) and vegan mayonnaise without sacrificing an ounce of the flavor.

One note: I probably only used about 1/2 the total dressing, but I’m also not a big fan of overly dressed salads. I kept the extra to use for a lunch salad later this week!

BLT Salad
adapted from Sunny Anderson

1 head romaine lettuce, thinly sliced (about 6 cups)
1/2 cup chopped red onion
2 Roma tomatoes, seeded and chopped
4 slices gluten-free bread
1 tbs. coconut oil (or unsalted butter)

for the bacon:
1/4 cup packed palm sugar
1 tsp. paprika
grated zest of 1 lemon
1 tsp. freshly ground black pepper
6 strips nitrite-free bacon
6 sprigs fresh thyme

for the dressing:
1/2 cup dairy-free mayonnaise (I like Hampton Creek)
1 tbs. maple syrup
4 tsp. whole-grain mustard
juice of 1/2 lemon

Preheat the oven to 350 degrees F. Combine the lettuce, onion and tomatoes in a large bowl; set aside.

Meanwhile, cut the bread into crouton-size cubes. Melt the oil or butter in a skillet over medium heat. Add the bread cubes and toast, tossing, until golden, about 6 minutes. Set aside to cool.

Make the bacon: Mix the brown sugar, paprika, lemon zest and crushed pepper in a small bowl. Add the bacon and press to coat on both sides. Line a baking sheet with parchment paper; place the thyme sprigs on the parchment paper, then lay a strip of bacon on top of each sprig. Bake until the bacon is caramelized and crisp, about 20 minutes. Let cool slightly on the baking sheet. Cut the bacon into bite-size bits using scissors; add to the bowl with the lettuce. Discard the thyme.

Make the dressing: Whisk the mayonnaise, syrup, mustard and lemon juice in a medium bowl. Add the dressing to the salad and toss. Sprinkle the croutons on top and serve.


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