Apple Crisp - Gluten Free

By lmaley

Ingredients

• Filling
• 4 large apples, peeled, cored, and chopped*
• 2 teaspoons lemon juice
• 1/3 cup (67g) granulated sugar
• 1/3 cup (80ml) pure maple syrup*
• 1 teaspoon vanilla extract
• 1 and 1/2 Tablespoons cornstarch
• 1 teaspoon ground cinnamon
• Topping
• 1/3 cup (65g) light or dark brown sugar
• 3/4 cup (65g) old-fashioned rolled oats (certified GF)
• 1/2 cup (50g) almond meal* (see notes)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/3 cup (40g)unsalted butter, melted
• 2 Tablespoons sliced or slivered almonds, optional
• vanilla ice cream (GF) and pomegranate arils, optional

Details

Adapted from sallysbakingaddiction.com

Preparation

Step 1

Preheat oven to 350F degrees.

In a large bowl, toss all of the filling ingredients together. Make sure the apples are evenly coated. Spoon into a 9-inch pie dish, cake pan, or square baking pan. Set aside.

For the topping, whisk the brown sugar, oats, and almond meal together. Make sure there aren't any huge chunks of brown sugar. Then, whisk in the cinnamon and salt. Once all combined, stir in the melted butter until combined. Sprinkle topping over the apples and finish with a few slivered or sliced almonds-- these extra almonds on top are optional.

Bake for 30-35 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. Allow to cool for 10 minutes. Top with pomegranate arils and serve with vanilla ice cream. Cover leftovers and store in the refrigerator for up to 4 days.


*You want about 5-6 cups chopped apple pieces. Use different varieties, such as 2 tart Granny Smiths and 2 apples of a sweeter variety like Honeycrisp, Pink Lady, Braeburn, Fuji etc. I like to chop them in varying sizes. Some thin, some thicker. It helps the filling have a little more texture.

*Maple syrup gives so much flavor. And makes the apple filling extra juicy and gooey. Don't leave it out!

*You may use store-bought almond meal or almond flour, or you can make your own. Start with 1/2 cup of slivered or sliced almonds. Pulse them, along with 2 Tablespoons of the 3/4 cup oats called for in this recipe, in a food processor until a crumbly meal has formed. Do not run the food processor continuously; you may end up with almond butter. Little pulses are best. You will end up with around 1/2 cup almond meal.