Gluten-Free Apple Crisp
Every bite of this gluten-free apple crisp has that crisp, sweet crumble and tender-baked apples we all love.
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Ingredients
Apple filling:
- 6 medium apples, peeled and sliced to a ¼-inch thickness*
- 1 ½ teaspoons apple pie spice
- 1 tablespoon maple syrup
Crumble Topping:
- ⅓ cup coconut oil, melted
- 1 cup walnuts
- ¾ cup oat flour
- 2 tablespoons maple syrup
- ⅔ cup unsweetened coconut flakes
- 1 teaspoon vanilla extract
- 2 ½ teaspoons apple pie spice
- ⅛ teaspoon salt
Instructions
- Preheat your oven to 350F. Grease a 9-inch pie dish or baking dish with coconut oil.
- In a large bowl, toss the sliced apples with the spices and maple syrup. Transfer to the baking dish.
- For the crisp topping, combine all the ingredients in a food processor and process or pulse until the pecans are finely ground and the dough forms a thick, crumbly paste
- If your topping isn't thick, you can chill it for 5-10 mins in the fridge. Spread the topping over the apple to completely cover.
- Transfer to the oven and bake for 45 minutes or until the apples are bubbling and the topping is brown and crisp. If the top browns too soon, you can cover it with aluminum foil part of the way through.
- Let sit for at least 30 minutes to cool down before serving warm.
Notes
Use Pink Lady or Granny Smith apples to make this apple crisp.
Other substitutions:
- Butter vs. coconut oil (1:1 )
- Pecans vs. walnuts ( 1:1 )
- Cinnamon vs. apple pie spice (use 1 ¼ teaspoon)
Nutrition
Serving: 1 serving | Calories: 360kcal | Carbohydrates: 36g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 44mg | Potassium: 315mg | Fiber: 6g | Sugar: 20g | Vitamin A: 79IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 1mg
