Gluten-Free Apple Crisp
Gluten-Free Apple Crisp is the ultimate fall dessert. Fresh and crisp apples baked until warm and caramelized. Covered with a crunchy, nutty, crisp topping. Perfectly spiced and so easy to make. It's so good served with a scoop of vanilla ice cream.
Ingredients
Apple Filling
- 6 granny smith apples
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1 tsp pink sea salt
- 2 tbsp fresh lemon juice
- 2 tbsp arrowroot flour
Crisp Topping
- 2.5 cups raw pecans
- 1/2 cup blanched almond flour
- 1/4 cup flax meal
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp pink sea salt
- 1/2 cup coconut oil (slightly softened)
Instructions
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In a food processor combine pecans, almond flour, and flax meal. Pulse for 20-30 seconds to break down pecans and mix in with almond flour and flax. You want the pecans to be very small but not completely turned into flour. Transfer mixture to a large mixing bowl.
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Sprinkle coconut sugar, cinnamon, pink salt, drizzle vanilla extract, and coconut oil. Use a pastry cutter to work oil into the flour. Use your hands to continue working the mixture until it's well coated with coconut oil. Cover with saran wrap and place in the fridge to chill for 20 minutes.
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Preheat oven at 350 degrees F.
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Peel and slice apples into 1/4 inch-1/2 inch thick slices. Place apple slices in a large mixing bowl and add the rest of ingredients; coconut sugar, cinnamon, nutmeg, vanilla extract, pink sea salt, lemon juice, and arrowroot flour. Give ingredients a good toss to mix them together. Make sure apple slices get completely coated with the rest of ingredients.
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Take a 9x9 inch baking dish and fill with prepped apple slices spreading evenly throughout the dish. Remove crisp topping and crumble all over apple slices covering them all.
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Place dish in the middle of preheated oven. Bake for 55 minutes.
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Remove apple crisp from the oven, It should be bubbling through the sides and the middle. Let it sit for 10-15 minutes to let it cool down a bit.
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Serve and top with vanilla ice cream if desired. Enjoy!
Recipe Notes
Tips and Substitutions:
- Don’t skip chilling your crisp before baking- You want the oil to firm up again before baking. Cold oil will give the crisp that nice buttery flaky top.
- Granny Smith Apples- Granny smith apples are great for this crisp because they are on the tart and sour side. Which is a great taste contrast to the sweetness from the coconut sugar. You can essentially use any kind of apple to make this dish. However, tart apples like Braeburn or Cortland are great too.
- Pecans- You can use raw walnuts instead or use gluten-free rolled oats. If using oats, skip pulsing in food processor. Just toss in mixing bowl with almond flour and flax meal.
- Coconut Oil- If you don't mind the apple crisp having dairy, you can use unsalted butter or ghee instead.
- Arrowroot Flour- Tapioca flour will work just as fine too.
- Flax Meal- Use chia seeds instead.
- Coconut Sugar- Maple sugar makes for a great substitute.
- You know its done when- the edges of crisp and apples to be bubbling when done.