Inspired by my forever love for Thanksgiving, I wanted to share one of my favorite fall desserts with you all. You may remember this recipe from my previous website, where I used peaches and cherries instead. This recipe, however, is seasonal for fall/winter and makes the most amazing addition to your Thanksgiving spread. 

Like all of my recipes, this apple crumble is refined sugar free + made with simple, whole ingredients. It tastes divine on its own or paired with some coconut ice cream or coconut yogurt.

Food naturally brings people together. I love Thanksgiving because I believe there is something special about gathering together with friends + loved ones to share a meal. It's one of the most accessible ways to cultivate a shared experience. 

For those of us who enjoy healthy food, I always recommend contributing some staples to the feast that you know you'll enjoy. For me, that typically consists of a kale salad, some sort of quinoa dish + a dessert. I also understand, from my own past experiences and in working with clients, that this time of year can trigger food anxiety. If you're someone who has struggled from any sort of disordered eating, I want to give you permission to let go, practice grace and allow yourself to enjoy. Think bigger. This time of year is all about love, connection, gratitude and joy. Don't allow food ruin your experience. You are here to enjoy. So let yourself. Don't deny yourself the foods you love. Know that most importantly, even more than the food itself, is the energy you're putting into it. So feed yourself with love and joy. Let go of guilt and shame. Relax. And be present to the moment. Just a loving reminder from me to you.

Okay, now onto the recipe... 

INGREDIENTS (serves 4-6)

5 apples, cut into thin, half-moon slices

2 tbsp. arrowroot (this serves as the thickener in place of using cornstarch, however cornstarch will also work)

1 tbsp. apple cider vinegar (option to sub lemon juice)

1/2 cup oats

3 tbsp. shredded coconut

1/4 cup coconut oil

1 tsp. vanilla extract

3 tbsp. coconut palm sugar

1 tbsp. cinnamon

1/2 tsp. dried ginger

1/2 tsp. pink mineral salt


Preheat oven to 375 degrees

In a mixing bowl, toss apples, arrowroot and apple cider vinegar until arrowroot has completely dissolved

In a second bowl, using a fork, combine oats, coconut, vanilla, coconut palm sugar, cinnamon, ginger, and pink salt

In a prepared baking pan, layer fruit mixture, followed by the crumble mixture

Bake for 30 minutes

Serve with a dollop of coconut yogurt or coconut cream (optional)