Apple Crisp
A delightful gluten-free apple crisp featuring a warm, buttery crumble, tart apples, and a golden, crunchy top. Perfect for dessert lovers who appreciate comfort without compromise.
Ingredients
For the apple filling
- 6 medium medium apples (3 tart like Granny Smith, 3 sweet like Honeycrisp or Fuji), peeled, cored, and sliced 1/4-inch thick
- 1/3 cup coconut sugar or light brown sugar
- 1.5 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1.5 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves (optional) Optional for enhancing flavor.
- 2 tablespoons cornstarch (or arrowroot starch)
- 1 pinch fine sea salt
For the crisp topping
- 1 cup certified gluten-free rolled oats
- 3/4 cup almond flour (superfine if possible)
- 1/3 cup chopped pecans or walnuts (optional but recommended) Optional for added crunch.
- 1/2 cup light brown sugar (or coconut sugar)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 7 tablespoons cold unsalted butter, cubed (or 7 tablespoons coconut oil, firm, for dairy-free) Keep cold for a crispy topping.
To serve
- Vanilla ice cream, whipped cream, or coconut yogurt (optional, but come on) Great for serving.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a 9-inch square baking dish.
- Peel and slice apples 1/4-inch thick to ensure even baking.
Mixing the filling
- In a large bowl, toss apples with coconut sugar, lemon juice, vanilla, cinnamon, nutmeg, cloves (if using), cornstarch, and a pinch of salt until well combined.
- Pour apple mixture into the greased baking dish and spread evenly.
Making the topping
- In another bowl, combine oats, almond flour, nuts, brown sugar, cinnamon, and salt.
- Add cold butter and mix using fingers or a pastry cutter until pea-sized crumbles form.
Baking
- Scatter the crumble topping evenly over the apples without packing it down.
- Bake for 40–50 minutes until the topping is golden and juices are bubbling.
- If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
Serving
- Let it cool for 15–20 minutes to thicken the juices, then serve with ice cream or coconut yogurt.
Notes
Keep leftovers covered at room temperature for 24 hours; refrigerate for up to 4 days. Reheat at 350°F (175°C) for 10–12 minutes to re-crisp. Can freeze for up to 2 months.