Name: Gluten-Free Apple Crisp
Ingredients: 2¼ pounds Granny Smith apples ((about 5 large or 7 small), cored and sliced into ¼' thick wedges); ⅓ cup honey or maple syrup; ¼ cup water, or bourbon or brandy, or apple cider or apple juice; 1 tbsp lemon juice; 1 tbsp cornstarch; ½ tsp ground cinnamon; ¼ tsp ground allspice or nutmeg; 1 cup old-fashioned oats; ½ cup firmly packed almond meal or almond flour; ½ cup chopped pecans or walnuts; ⅓ cup lightly packed coconut sugar or brown sugar; ¼ tsp fine sea salt; 4 tbsp unsalted butter, melted; ¼ cup plain yogurt (Greek or regular)

Gluten-Free Apple Crisp

This wholesome, honey-sweetened apple crisp is covered in an irresistible oat, almond meal and pecan topping. This dessert is perfect for the holidays! This recipe yields about 8 modest servings.

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Ingredients

Apple Filling

2¼ pounds Granny Smith apples (about 5 large or 7 small), cored and sliced into ¼' thick wedges
⅓ cup honey or maple syrup
¼ cup water, or bourbon or brandy, or apple cider or apple juice
1 tbsp lemon juice
1 tbsp cornstarch
½ tsp ground cinnamon
¼ tsp ground allspice or nutmeg

Oat, almond meal and pecan topping

1 cup old-fashioned oats
½ cup firmly packed almond meal or almond flour
½ cup chopped pecans or walnuts
⅓ cup lightly packed coconut sugar or brown sugar
¼ tsp fine sea salt
4 tbsp unsalted butter, melted
¼ cup plain yogurt (Greek or regular)

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Place the sliced apples in a large mixing bowl. In a liquid measuring cup, whisk together the honey and water (or liquor) until combined. Add the lemon juice, starch, cinnamon and allspice, and whisk to combine. Pour the mixture and toss to combine. Place apples in a 9" square baking dish. Bake for 20 minutes.
Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, pecans, coconut sugar and salt. Mix in the melted butter and the yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
Once the apples have baked for 20 minutes, give them a stir and redistribute them evenly in the baker. Dollop small spoonfuls of the oat mixture evenly over the filling (no need to pack it down). Return the baker to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.
Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist. Leftovers keep well in the refrigerator, covered, for about 5 days.

Notes

Recipe from Cookie and Kate website (https://cookieandkate.com/healthy-gluten-free-apple-crisp/).

*If the almond flour is frozen, bring to room temperature before using in the recipe!

Gluten-Free Apple Crisp