Gluten Free Apple Crisp
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Gluten Free Apple Crisp
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Gluten Free Apple Crisp featuring a buttery oat topping over a warm apple cinnamon filling. Easy and scrumptious. The perfect apple dessert!
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Ingredients
For the Topping:
- 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
For the Filling:
- 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
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Instructions
- Place a rack in the center of the oven and preheat the oven to 350°F. Lightly coat a 9x9-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.
Notes
- TO STORE: Refrigerate crisp in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F.
- TO FREEZE: Let the crisp cool completely. Tightly cover it or place it in an airtight freezer-safe storage container. Freeze the crisp for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO FREEZE UNBAKED: Tightly cover your apple crisp, and lay it flat in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then bake as directed.
Nutrition Information
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Serving
1(of 6)
Calories
549kcal
(27%)
Carbohydrates
74g
(25%)
Protein
6g
(12%)
Fat
27g
(42%)
Saturated Fat
9g
(45%)
Cholesterol
30mg
(10%)
Potassium
363mg
(10%)
Fiber
9g
(36%)
Sugar
53g
(106%)
Vitamin A
452IU
(9%)
Vitamin C
10mg
(11%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings (1 9x9-inch pan)
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 549kcal | 27% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 30mg | 10% |
| Potassium | 363mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 53g | 106% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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