Talk Macros to Me

It’s my favorite time of the year!!

Hocus Pocus. Check!

Pumpkin Spice everything. Check!

Cute booties and sweater weather. Well, this is Texas, so this is questionable by the day!

Fall is in the air and it’s definitely my favorite season of the year. While it’s always been my favorite, it’s especially the case since moving to Texas five years ago. In a way it feels like the reward after making it through such high and hot temperatures for the past few months. Sort of like, “We did it! Let’s celebrate with some pumpkins and hay rides.”

While I am so ready to celebrate with all things pumpkin spice, caramel apple and snickerdoodle goodness, I honestly rarely indulge in these items. Don’t get me wrong. I will gladly drive the thirty-five minute hike to Trader Joes and make heart eyes with everything fall flavored, but once I look closer at the nutrition label I typically put it back or pick it up to gift someone. The truth is so many of the pumpkin spice flavored treats contain added sugar, refined carbs and high sodium. Not things I typically want to load up on and because it’s seasonal, I fall into the trap of over consuming since it’s a limited time offer.

I wanted to recreate a fall favorite, but tone down the sugar and butter. I’ve used a small amount of coconut sugar and coconut oil in this recipe. You can add more or less for your preference, but overall, this dessert packs just the right amount of sweetness and lets the natural flavors from the crispy, sweet apples shine through.

Ingredients

For the filling:

• 4 large honey crisp apples, chopped
• 2 Tablespoons water
• 1 Tablespoon coconut sugar
• 2 teaspoon apple cider vinegar 
• For the topping:
• 1 cup gluten free quick cooking oats
• 3/4 cup gluten free flour
• 1/3 cup chopped pecan
• 2 Tablespoon coconut sugar
• 1/4 cup coconut oil
• 1.5 teaspoon cinnamon 
• 3/4 teaspoon salt
• Additional Ingredient: Frozen yogurt or Greek yogurt, depending on preference.

Directions

1. Combine filling ingredients in a large pot and simmer on low for 20 minutes. Stir frequently to prevent burning.
2. Preheat over to 400. Spray an 8×8 baking dish with coconut oil and set to side.
3. In a medium mixing bowl, combine topping ingredients and mix well until coconut oil has saturated all the ingredients. It should look like a crumble mixture that falls apart easily.
4. When apples are done, transfer to baking dish. Spread topping over apples and bake in the oven for twenty minutes.
5. Allow apple crisp to slightly cool before serving (the filling is hot!). Spoon a serving into a bowl and top with a scoop of ice cream.