Gluten-Free Apple Crisp
This gluten-free, refined-sugar free, spin on my grandma's apple crisp is simply the best! The fresh orange and lemon zest add a tangy balance to the sweetness, making this a delicious crisp! Pair it with your favorite healthy ice cream or coconut whipped cream and you've got quite the dessert.
Equipment
- 9X13 baking dish
Ingredients
Topping:
- 1/4 cup coconut flour
- 3/4 cup almond flour
- 3 tbsp arrowroot powder
- 1/3 cup unsweetened shredded coconut
- 1/2 cup coconut sugar
- 1/4 tsp sea salt finely ground
- 1/4 tsp cinnamon
- 1/2 cup of coconut oil you could also use ghee if tolerated
- 1 egg beaten (optional)
Filling:
- ~3 lbs of apples My favorite are honey crisp apples
- zest of 1 orange
- zest of 1 lemon
- 1 tsp fresh squeezed lemon juice
- 1/4 cup maple syrup you could use honey instead
- 1 1/4 tsp ground cinnamon I prefer ceylon cinnamon
- 1/4 tsp cardamom
- 1/2 tsp nutmeg
Serving:
- Optional: ice cream or coconut whipped cream for serving
Instructions
- Preheat oven to 350 degrees.
Making the Topping:
- Using a large bowl, mix together the coconut flour, almond flour, arrowroot powder, shredded coconut, coconut sugar, salt, and the 1/4 tsp cinnamon.
- Using either a pastry cutter or fork, cut the coconut oil and (optional) egg into the dry mixture. Do this until it is coarse and crumbly. Set aside.
Making the Filling:
- Peel, core, and slice the apples. Finely zest your orange and lemon.
- Combine the apple slices, orange zest, lemon zest, lemon juice, maple, cinnamon, cardamom, and nutmeg in your baking dish.
Assemble and Bake:
- After mixing together the filling ingredients, level them out in your baking dish. Then you will sprinkle the topping all over the apple mixture.
- Place the apple crisp in your pre-heated oven and bake for 50-60 minutes, until the sauce is bubbling and the top is crisp and browned.
- This is wonderful served warm. Add your desired ice cream or coconut whipped cream topping and enjoy!
Notes
Sometimes the coconut oil can soften too much while using the pastry cutter to make the topping. If this happens, just place the topping mixture in the fridge while making the apple filling. This helps the coconut oil firm back up a bit. Then use the pastry cutter again to create a crumbly but moist mixture.
