Simple Apple Crisp

This recipe was inspired by the Minimalist Baker. It's sweet but spicy and served warm with coconut milk ice cream is a well-earned sweet treat after a day of hiking and picking apples. 



  • 6 medium apples, peeled and cored - sweet and tart
  • dash fresh squeezed lemon juice
  • 1/4 cup coconut sugar, plus 1/4 cup for the topping
  • 1 tablespoon arrowroot flour
  • 1 teaspoon cinnamon
  • pinch of sea salt
  • 1/2 cup gluten-free flour blend or brown rice flour
  • 1/2 cup old fashioned oats
  • 1/2 teaspoon cinnamon
  • pinch salt
  • 1/3 cup coconut oil


  1. Preheat oven to 375 degrees and lightly grease a square baking dish or Pyrex with coconut oil.
  2. Add apples to a large bowl and sprinkle with lemon juice. Toss to coat with 1/4 cup sugar, arrowroot, cinnamon and salt.
  3. Transfer to baking dish and set aside.
  4. In a smaller bowl, add remaining coconut sugar, flour, oats, cinnamon and salt and stir. Add coconut oil, melted and mix until it is all well blended.
  5. Sprinkle over the apples and bake until soft and topping is golden brown. About 50 minutes. 
  6. Let rest 15 minutes before serving. 




Amy Jackson Rind

Amy Rind works with busy women to reclaim their lives from the health burdens of stress, aging and fatigue. With practical, real food changes to your diet and lifestyle, you can truly begin to nourish your mind, body and spirit. Journey into healing by identifying your unique nutrition needs that will help you and your family feel better, think better and create the life you were meant to live.

Amy earned her 700-hour nutrition consultant certification with honors from Bauman College. She also holds a B.A. in Psychology from the College of the Holy Cross.