Description
This gluten free, refined sugar free apple crisp is a delicious fall treat. It has everything you’d want from a classic apple crisp, but with less sugar.
Ingredients
Units
Scale
Filling:
- 4 large Pink lady apples (or 5 small (about 1.5–2 pounds), sliced into 1/4-inch slices)
- 1 1/2 tablespoons honey
- 2 tablespoons lemon juice (about 1 medium lemon)
- 2 tablespoons tapioca flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger (optional)
- 1 /4 tsp. kosher salt
Crisp Topping:
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup tapioca starch
- 1/2 cup chopped walnuts (or pecans or pistachio)
- 1 teaspoon cinnamon
- 2 tablespoons honey
- 1/2 tsp. kosher salt
- 1/2 cup unsalted butter (cold and diced)
- 1 tsp. vanilla extract
Instructions
- Heat the oven to 350 degrees with the rack set in the middle.
- Add all the filling ingredients to a large mixing bowl and stir to combine and no chunks of flour remain. Pour the apple mixture into a 9inch pie pan or baking dish.
- Reuse the original mixing bowl and add the oats, flour, chopped walnuts, honey, cinnamon, vanilla and a pinch of salt. Stir to combine the ingredients. Then add the cold butter to the crisp mixture and use a fork or your hands to break up the butter and mix until large clumps form.
- Crumble the crisp mixture on top of the filling so that it’s evenly distributed.
- Put in the middle rack of the oven and bake for 50-60 minutes until fruit is soft and crisp is a golden brown.
- Let cool for 10 minutes before enjoying!
Nutrition
- Calories: 308
- Sugar: 19.5
- Fat: 16.5
- Carbohydrates: 37.9
- Fiber: 5.4
- Protein: 3.4