A warm bowl of this gluten-free apple crisp, topped with vanilla ice cream, is the perfect fall dessert. My apple crisp is gluten-free because of the almond flour, and it's made with less sugar than a traditional apple crisp...but your friends and family will never know!
4cupsorganic apples (5 to 6 small apples)peeled, cored and chopped
1tspcorn starch
1tspground cinnamon
1tbsplight brown sugarpacked
2tbswater
Instructions
Preheat the oven to 350 degrees.
In a medium mixing bowl, stir together the dry ingredients for the apple crisp topping: almond flour, oats, brown sugar, cinnamon and chopped nuts.
Add the melted butter to the dry ingredients. Use a large spoon to incorporate the butter throughout. Then use your fingers to ensure that every bit of topping is touched by the butter.
Place the bowl of topping in the fridge so it has a chance to get cold while you prepare the apple filling.
Peel and core the apples then cut into small 1/2 inch pieces.
Gently toss the cut apples with the corn starch, cinnamon, brown sugar and water and place in an un-greased 9x9 cake pan or glass baking dish.
Remove the topping mixture from the fridge and use your fingers to spread it over the apples. Do not stir and do not press the topping onto the apples.
Bake for 35 minutes until the top is browned all over. Let sit for 5 minutes before serving with a scoop of vanilla ice cream.
Notes
Be sure to use almond flour, and not almond meal. These two are sometimes confused but very different. Almond flour is a fine flour, almond meal is a much more coarse blend of almonds.