Yields: 9-12 servings Prep Time: 30 minutes Total Time: 1 hour
Full of fiber and fresh apple flavor, this gluten free version of an apple crisp uses a combination of ground almonds, rice flour and oats with less butter and sugar than a traditional apple crisp. Cinnamon and all of its powerful benefits pack this delicious and healthy treat.
4 cups apples, peeled (Granny Smith is preferred)
2 tablespoon cane sugar
1 tablespoon fresh lemon juice
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups rolled oats
1/2 cup almond meal (ground almonds)
1/2 cup brown rice flour
1/2 cup brown sugar
4 tablespoons chilled butter, diced into 1X1 cm cubes
1/2 cup whole milk
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1. Preheat oven to 375 degrees Fahrenheit. Peel apples and dice into small pieces, about the size of a nickel (see picture).
2. Place in a bowl or glass measuring cup, add lemon (preferably fresh squeezed), 2 T. sugar, cinnamon and salt. Mix together well and let sit while you make the topping.
3. In a separate bowl, combine the oats, almond flour, rice flour, brown sugar, cinnamon, baking powder and salt. Mix well. With a pastry blender (hand held pastry wire cutter), cut (mix) in chilled butter. Add milk and continue to use pastry blender to thoroughly combine mixture. Little chunks of butter are good, in fact they when they heat and cook in the oven, they melt and create little pockets of goodness!
4. Coat an 8 x 8 glass dish with a thin layer of coconut oil or butter, and pour in the apple mixture to evenly cover the bottom. Add the topping mixture over the apples, coating them completely.
5. Bake at 375 for 25-30 minutes.
My husband is a big fan of using this whipped cream maker we got from my dad, and so we always have homemade whipped cream in the fridge. Personally, I prefer the old-fashioned way of just adding a little heavy cream and a tad bit of sugar and using a hand held whisk. But I digress… Adding whipped cream to cookies is a little, well, it’s better on a fruit cobbler or fruit crisp. Which is exactly why I made this – inspired by the excess of whipped cream (and apples laying on the counter)!
The kiddos all had different favorites. One only liked the apples, the other liked only the topping, and the littlest, well, she ate it all. I do recommend making sure the apples are peeled, as even the teeniest bit of skin left can really stand out into the savory-ness of the apple crisp as a whole. Additionally, the recipe is heavy on the cinnamon, because I love cinnamon. Feel free to cut back by a 1/4 teaspoon in the apple mixture if you aren’t as big of a fan.
I cut back the butter to a simple half a stick for the entire recipe, and relied on the natural sweetness of apples to cut back on the sugar a bit. The oats and the almond flour add fiber and healthy fats, which help slow the release of insulin in the body as a reaction to ingesting sugar.
Additionally, the almond flour and rice flour offer a gluten free aspect, which gives this dish the ability to serve to any guest with an intolerance to gluten or a little break for yourself from a wheat-laden week. If you’re not concerned about gluten, you could use whole wheat pastry flour to make the same delicious and healthy apple crisp!
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