The Best Healthy Apple Crisp Recipe (gluten-free)

The Best Healthy Apple Crisp Recipe - Naturally sweetened with maple syrup, packed with warm spices, a hint of vanilla and almond extract, and topped with a crunchy oat pecan almond flour crumble. Gluten-Free and refined sugar-free.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 55

Total Time 1 20

Servings people

Calories 392kcal

Author Rebecca Taig

Ingredients

Apple Filling

6-8 apples, around 3 pounds (3-4) Granny Smith and (3-4) Honey Crisp, peeled cored, and sliced into ¼-inch slices
1 tablespoon lemon juice
⅓ cup pure organic maple syrup
1 tablespoon arrowroot powder
1 teaspoon cinnamon
½ teaspoon cardamom
1 tablespoon vanilla extract
¾ teaspoon almond extract
⅛ teaspoon salt

Crisp Topping

½ cup butter, melted
1 cup gluten-free rolled oats, (100 grams)
1 cup almond flour, (100 grams)
¼ cup pecans, chopped
½ cup coconut sugar
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon salt

Instructions

Preheat the oven to 350°F. Butter a medium-sized baking dish. We used an 11 x 7 oval dish, but an 8x8, 9x9, or 9x13 will work too. Set aside.
Core peel and slice the apples. Slice the apples into ¼-inch inch slices. You should have around 6 cups worth which is equal to (1.6-1.7 pounds or 725-770 grams) peeled.
Make the apple filling. Add the apples to a large mixing bowl. Pour the lemon juice over the top of the apples, then add the remaining apple-filling ingredients. Toss everything until well combined and the apples are well coated.
Add the apple filling to the baking dish. Pour the apple filling into the prepared baking dish and spread evenly.
Make the crisp topping. Place the butter into a medium-sized bowl and microwave until melted. Add the remaining crisp topping ingredients to the melted butter, and stir the mixture until combined and crumbly.
Add the crisp topping to the apples. Sprinkle the crisp topping evenly over the apples.
Bake the crisp. Place the baking dish onto a baking tray to help prevent any potential spillage. Bake for 30 minutes.
Cover the crisp. After 30 minutes, remove the dish from the oven and carefully place a piece of tin foil over the top to prevent the crisp from further browning. Return the dish to the oven for another 25-30 minutes, or until the apples are tender and the filling is bubbling on the sides.
Cool. Remove from the oven and allow the crisp to cool for 15 minutes before serving. Serve with vanilla ice cream.

Notes

Tips:

- Slice the apples thin: You want the apples to be no larger than ¼-inch slices. Larger pieces will yield a firmer texture and take longer to bake. Using a paring knife, test the tenderness of your baked apples before removing the crisp from the oven.

- Watch your oven: All ovens are different, and it's important to cover the apples halfway through the baking to avoid the crisp topping from burning. Check to see if the crisp is fully baked after 55 minutes. You will know the filling is cooked through when it starts to bubble on the side and the apples can easily pierce with a knife.

- Start with 30 minutes then cover: To avoid forgetting to cover the apple crisp, I set a timer for 30 minutes, remove the crisp from the oven, cover loosely with tin foil, and then return the dish to the oven for another 25-30 minutes.

- Allow the crisp to rest: Having the crisp rest out of the oven for 15 minutes prior to serving will allow the apple glaze to firm up.

Nutrition