Gluten Free Apple Crisp
This delicious apple crisp recipe combines sweet and tart honey crisp and granny smith apples with a warm, comforting blend of spices. The crispy, golden oat and almond topping adds a satisfying crunch to each bite. Enjoy this cozy dessert fresh out of the oven with a scoop of creamy vanilla ice cream for the perfect finishing touch.
— Constant Cookbook
Ingredients
- 4 large honey crisp and/or granny smith apples (I used 2 of each variety, they came to about 2 pounds total), peeled, cored and sliced into small bite-sized pieces
- ⅓ cup honey or maple syrup
- 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 cup old-fashioned oats
- ½ cup firmly packed almond meal or almond flour
- ½ cup chopped walnuts or pecans (optional but recommended)
- ⅓ cup lightly packed brown sugar
- ¼ teaspoon fine grain sea salt
- 4 tablespoons butter, melted
- 3 tablespoons plain yogurt (Greek or regular)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place the sliced apples in a 9” square baking dish. In a liquid measuring cup, whisk together the honey and water until combined. Add the lemon juice, starch, cinnamon and allspice, and whisk to combine. Pour the mixture over the apples and toss to combine. Bake for 20 minutes.
- Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, pecans, coconut sugar and salt. Mix in the melted butter and the yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
- Once the apples have baked for 20 minutes, give them a stir and redistribute them evenly in the baker. Dollop small spoonfuls of the oat mixture evenly over the filling (see photos, no need to pack it down). Return the baker to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.
- Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist. Leftovers keep well in the refrigerator, covered, for about 5 days.
Cook Time
50M
Prep Time
PT15M
Yield
8 servings
Nutrition
- Serving Size: 1/8th of crisp (no ice cream on top)
- Calories: 358 calories
- Sugar Content: 32.6 g
- Sodium Content: 77.5 mg
- Fat Content: 13.5 g
- Saturated Fat Content: 4.4 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 53.4 g
- Fiber Content: 7 g
- Protein Content: 5.7 g
- Cholesterol Content: 15.6 mg
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