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A perfect accompaniment to a breezy Fall day - when the air is cool and fresh, and the apples ripe and juicy – and ready to drop in the orchards.


3-4 apples, depending on size
½ cup (120 mL) olive oil
¾ cup (165 g) raw, unsweetened coconut flakes*
1 tablespoon (21 g) honey + ¼ cup (85 g), divided
½ teaspoon cinnamon powder
2½ cups (350 g) cashew flour


1. For the filling, peel, core, and cut the apples into thin slices (so that they can overlap each other)
2. Next, with ½ teaspoon of the olive oil, grease the bottom and sides of a 9-inch round baking pie dish
3. Layer the apples so that they overlap each other slightly until all of them are set in the dish
4. Drizzle a tablespoon of honey onto the apples and set aside
5. For the crisp topping, mix together the ½ cup oil, unsweetened coconut flakes, ¼ cup honey, cinnamon powder, and cashew flour
6. Combine all these ingredients and you should have the consistency of a firm but not too sticky dough
7. Add more dry ingredients (either flakes or flour) if the batter is too wet
8. Pat the topping very firmly onto the apples
9. Press down so that it is evenly spread and covering the apples
10. Bake the crisp in the oven at 350°F (180°C or gas mark 4) for approximately 45 minutes, or until the apples are cooked and the crisp topping is golden-brown
11. *Note: Wait for at least 3 months after symptoms have cleared to try any kind of shredded coconut


6-8 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0