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Clean recipe · sallysbakingaddiction.com

Gluten Free Apple Crisp

This gluten-free apple crisp combines soft-baked apples flavored with maple and warm spices and a crumbly oat topping. Instead of using all-purpose flour, use a combination of almond meal and oats. Almond meal adds a lovely texture and delicious nutty flavor. To keep the recipe gluten free, make sure you're using certified GF oats. It's not just "really good for a gluten-free recipe." It's just plain REALLY GOOD.

Original recipe: sallysbakingaddiction.com

Yield:
6 servings
Prep:
10 min
Cook:
35 min
Total:
1 hr
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Gluten Free Apple Crisp

Ingredients

  1. 5 cups (about 600g) peeled & chopped apples
  2. 2 teaspoons lemon juice
  3. 1/3 cup (67g) packed light or dark brown sugar
  4. 1/3 cup (107g/80ml) pure maple syrup*
  5. 1 teaspoon pure vanilla extract
  6. 1 and 1/2 Tablespoons cornstarch
  7. 1 teaspoon ground cinnamon
  8. 1/4 teaspoon ground allspice
  9. 1/4 teaspoon ground nutmeg
  10. 1/3 cup (67g) packed light or dark brown sugar
  11. 1 cup (85g) old-fashioned whole rolled oats (certified GF)
  12. 1/2 cup (50g) almond meal or almond flour*
  13. 1/2 teaspoon ground cinnamon
  14. 1/8 teaspoon salt
  15. 1/3 cup (71g, or 5 Tbsp) unsalted butter, melted
  16. optional: 2 Tablespoons sliced or slivered almonds, vanilla ice cream (GF), pomegranate arils

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 9-inch pie dish, cake pan, or square baking pan. Set aside.
  2. Stir all of the filling ingredients together in a large bowl. Make sure the apples are evenly coated. Spread evenly into prepared pan.
  3. Whisk the brown sugar, oats, and almond meal together. Break up any large clumps of brown sugar. Whisk in the cinnamon and salt. Once combined, stir in the melted butter. Sprinkle topping over the apples and finish with a few slivered or sliced almonds (optional).
  4. Bake for 35–40 minutes or until the filing is bubbly, the apples are a little soft, and the topping is browned. If it looks like the topping is browning too quickly, cover the top loosely with aluminum foil about halfway through baking time. Allow to cool for 5–10 minutes before serving.
  5. Top with pomegranate arils, if using, and serve with vanilla ice cream.
  6. Cover leftovers and store in the refrigerator for up to 5 days.