Gluten-Free Apple Crisp is a quick and easy dessert to accompany any meal. Bubbling and ooey gooey cinnamon apples with nice crisp almond flour and cassava flour topping. Incredibly all you need is the time to peel and core the apples, then slice the apples. The topping quickly comes together in a matter of minutes.
While apples are simple food they can make the most wonderful desserts. Consequently, there are apple desserts the world over. Most of the time we have a variety of apples at my house. When I make an apple dessert I use several different varieties of apples. Of course, this recipe is no different. I used 4 different kinds of apples as each one provides distinctive flavors. Granny Smith apples impart a slight tart flavor as golden delicious adds the texture of applesauce. While Pink Lady apples add a nice sweet crunch. Fuji apples were also used in this recipe and add depth and flavor.
The 4 varieties have slightly different textures and flavors that amp up the apple flavor. In fact, each and every bite is filled with sweet, tart, crisp, and soft textures. What makes this crisp even more delicious is the spices of cinnamon, nutmeg, and cardamom.
Notes:
We don’t always have dessert but we almost always have apples and often a variety of apples. Therefore when I wanted to make a dessert for my family to go with our meal. At any rate, I decided to make an oven-baked dessert as the weather is still a little chili. However, soon the weather will change and I will not want to use my oven to make a dessert. Soon it will be time to rethink how I cook. Furthermore, I will not be purchasing winter vegetables.
It is interesting to note that with every season there is a rotation of clothing styles as well as foods such as vegetables and fruits. Just as I don’t eat a lot of BBQ during the winter. I don’t tend to use my oven during the spring and summer months. What a marvelous world we live in. I am excited to begin shopping at my local Farmers Markets and indeed the summer fruits we all look forward too.
For more information about Cassava Flour Information and Monk Fruit Sweetener Information. Find Cassava Flour here and Monk Fruit Sweetener.
Positivity Inspires:
By the way, I just want to leave you with a quote I enjoyed this week. May this quote uplift and inspire you and may you feel loved today and every day!
A Saint asked, “What is anger?” He gave a beautiful answer, “It is a punishment we give ourselves, for someone else’s mistakes.”
Just the sound of bubbling Gluten-Free Apple Crisp in the Video Below
Gluten-Free Apple Crisp
Cinnamon Apples Ingredients:
- 1/2 tsp lemon zest
- 2 tbsp lemon juice
- 8 cups peeled and cored coarsely chopped apples
- 1 1/2 tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cardamom
- 1/2 cup apple juice
- 1/3 cup maple syrup
- 1 1/2 tsp tapioca
Directions:
First, preheat the oven to 350 F. Secondly, zest your citrus and place the zest into a large bowl. Thirdly, juice your citrus as this will help the apples so they don’t go brown. Pour the citrus juice into the large bowl along with the citrus zest. Next, peel and core your apples. Once the apples are cored roughly chop them up. Additionally, add cinnamon, nutmeg, cardamom, vanilla, apple juice, yacon syrup, maple syrup, tapioca flour, and water. Stir all ingredients together until combined.
Next, grease a 8″ x 15″x 2″ pan. Additionally, pour your apple mixture into the pan.
Place in oven and bake 15 -20 minutes until apples are cooked and the juices are thickened. While pie is baking make the crisp topping and set aside.
After 20 minutes remove apples and add topping.
Crisp Mixture
- 1/2 cup oats
- 1/2 cup cassava flour
- 3 tbsp powdered vanilla monk fruit
- 1/8 tsp cardamom
- 1/4 cup butter or coconut oil
Directions:
Combine almond flour, cassava flour, powdered vanilla monk fruit, cinnamon, nutmeg, and cardamom until combined. Next, using a pastry knife cut in the butter or coconut oil into the flour mixture until it resembles coarse sand. Once, the oven timer goes off sprinkle topping all over the top until apples are covered. Place crisp back into the oven and bake an additional 8- 13 minutes.
Gluten-Free Apple Crisp
Ingredients
Apple Crisp Filling
- 1/2 tsp fresh orange zest
- 1/2 tsp fresh lemon zest
- 6 tbsp fresh orange juice
- 2 tbsp fresh lemon juice
- 8 cups coarsely chopped apples peeled and cored
- 1 1/2 tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cardamom
- 1 tsp vanilla
- 1 cup apple juice
- 1/3 cup maple syrup
- 4 tbsp tapioca
- 3/4 cup water
Crisp Topping:
- 1 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1 cup cassava flour
- 3 tbsp powdered vanilla monk fruit see recipe on my blog
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cardamom
- 1/4 cup butter or coconut oil
Instructions
Apple Crisp Filling
- First, preheat the oven to 350 F.
- Secondly, zest your citrus and place the zest into a large bowl.
- Thirdly, juice your citrus as this will help the apples so they don’t go brown. Pour the citrus juice into the large bowl along with the citrus zest.
- Pour the citrus juice into the large bowl along with the citrus zest.
- Next, peel and core your apples.
- Once the apples are cored roughly chop them up.
- Additionally, add cinnamon, nutmeg, cardamom, vanilla, apple juice, maple syrup, tapioca flour, and water.
- Stir all ingredients together until combined. and place crisp back into the oven and bake an additional 8- 13 minutes.
- Next, grease an 8?x 5?x2? pan.
- Additionally, pour your apple mixture into the pan.
- Place in oven and bake 20 - 25 minutes until apples are cooked and the juices are thickened. While pie is baking make the crisp topping and set aside.
After 20 minutes remove crisp and top with topping.
Crisp Topping:
- Combine almond flour, cassava flour, powdered vanilla monk fruit, cinnamon, nutmeg, and cardamom until combined.
- Next, using a pastry knife cut in the butter or coconut oil into the flour mixture until it resembles coarse sand.
- Once, the oven timer goes off sprinkle topping all over the top until apples are covered.
- Place crisp back into the oven and bake an additional 8- 13 minutes.
Notes
| Nutrition Facts Are Per 1/2 cup serving | |
|---|---|
| Servings 16.0 | |
| Amount Per Serving | |
| Calories 117 | |
| % Daily Value * | |
| Total Fat 3 g | 5 % |
| Saturated Fat 2 g | 9 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 8 mg | 3 % |
| Sodium 21 mg | 1 % |
| Potassium 82 mg | 2 % |
| Total Carbohydrate 23 g | 8 % |
| Dietary Fiber 2 g | 8 % |
| Sugars 12 g | |
| Protein 0 g | 1 % |
| Vitamin A | 2 % |
| Vitamin C | 23 % |
| Calcium | 2 % |
| Iron | 5 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |