Gluten Free Apple Crisp
Serves 420 mins prep50 mins cook
Apple crisp or apple crumble - whatever you call it, this sweet-tart, lightly spiced dessert is easy enough to make on a weeknight.
0 servings
What you need
lb tart apple
tbsp fresh lemon juice
tbsp whiskey
tbsp granulated sugar
tsp cornstarch
pinch salt
cup almond flour
cup chopped pecans
tbsp tapioca flour
tsp ground cinnamon
tsp fresh nutmeg
tsp fine sea salt
tbsp unsalted butter
Instructions
1 Position a rack in the center of the oven and preheat to 350ºF. 2 In a large bowl, toss the apple wedges with the lemon, whiskey, sugar, cornstarch, and salt. Place the apples in an 8-inch round baking dish, pie plate, or ovenproof skillet (or a 9 by 7-inch oval baking dish, or another baking dish that the apples fill). Place the baking dish on a rimmed baking sheet to catch any drips, and bake until the apples are juicy, 20-25 minutes. Gently stir the apples to redistribute. 3 To make the topping, combine the almond flour, oats, nuts, oat flour, tapioca flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl (you can reuse the apple bowl if you scraped it clean enough). Stir in the melted butter until the mixture forms large clumps. 4 When the apples have baked, sprinkle the topping over the fruit. Return to the oven and bake until deep golden and bubbling furiously, 20-30 more minutes. Let cool for a few minutes or to room temperature, then spoon into bowls and serve with ice cream and a drizzle of butterscotch sauce, if using. 5 The crisp is best when freshly baked but leftovers keep, covered and chilled, for up to 3 days. Enjoy cold or warm.View original recipe