Desserts
Gluten Free Apple Crisp
Description
Gluten Free Apple Crisp featuring a buttery oat topping over a warm apple cinnamon filling. Easy and scrumptious. The perfect apple dessert!
Ingredients
- 1 cup old fashioned rolled oats
- ⅔ cup almond flour
- ⅔ cup brown sugar
- ⅔ cup pecan halves chopped
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter
- 2 ½ pounds mixed apples such as Granny Smith, Macintosh, Honeycrisp, and Pink Lady, peeled, cored, and cut into 1/2-inch-thick wedges (about 6 medium apples)
- ¼ cup pure maple syrup or honey
- 2 tablespoons bourbon or rum or water
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon freshly squeezed lemon juice
- ½ tablespoon cornstarch
- Vanilla ice cream frozen yogurt, or Greek yogurt, for serving
Directions
- Place a rack in the center of the oven and preheat the oven to 350°F. Lightly coat a 9×9-inch or similarly sized baking dish with non-stick spray.
- In a medium bowl, stir together the oats, almond flour, brown sugar, pecans, and salt.
- In a microwave-safe bowl in the microwave (or a saucepan on the stove), melt the butter. Pour over the top of the oat mixture. With a fork or rubber spatula, stir until the crumbs are evenly moistened.
- To a large mixing bowl, add the apples, maple syrup, bourbon, cinnamon, lemon juice, and cornstarch. With a big spoon, stir to combine.
- Scoop the apples and any liquid that has collected at the bottom of the bowl into the prepared baking dish into an even layer. It will be very full. Nudge the apple slices around a bit so that they lay fairly flat.
- With your hands, squeeze chunks of the crumb mixture together to create clumps of assorted sizes, and place them on top of the apples. Scatter any remaining crumb mixture over the top.
- Bake the crisp until the apples are tender (you may need to use a fork to peek down underneath that generous topping and check on the apples) and the crumb topping is crisp and deep golden brown, about 45 to 55 minutes. Check the crisp halfway through, then periodically during baking; if at any point, the topping browns more quickly than you would like, tent the pan with foil to protect the crust, then continue baking as directed. Serve warm with a big scoop of ice cream.
