Almond Flour Apple Crisp (Oat-Free)
This gluten-free, oat-free apple crisp uses almond flour to create a perfectly crisp topping that's ideal for those with sensitivities. The combination of warm spices and sweet apples creates a comforting dessert that's lower in carbs than traditional versions while being completely grain-free.
Equipment
- 8x8-inch baking dish or 9-inch pie plate
- Large Mixing Bowls
- Pastry cutter (optional)
Ingredients
Apple Filling
- 6 medium apples Honeycrisp or Granny Smith, peeled, cored, and sliced
- 2 tablespoons fresh lemon juice
- 3 tablespoons maple syrup or honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger optional
- 1 tablespoon arrowroot powder or tapioca starch
Grain-Free Crisp Topping
- 2 cups almond flour blanched
- 1/2 cup coconut sugar or brown sugar
- 1/3 cup coconut oil solid but scoopable
- 1/2 cup pecans or walnuts chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish or 9-inch pie plate.
- In a large bowl, toss the sliced apples with lemon juice to coat. Add the maple syrup, cinnamon, nutmeg, and ginger, then sprinkle the arrowroot powder over the apples. Toss until everything is evenly distributed.
- In a separate bowl, combine the almond flour, coconut sugar, salt, and cinnamon with a fork. Add the solid coconut oil and vanilla extract, then use your fingers or a pastry cutter to work the mixture until it resembles coarse crumbs.
- Gently fold the chopped nuts into your topping mixture.
- Transfer your apple filling to the prepared baking dish, spreading it evenly. Sprinkle the almond flour topping over the apples, covering them completely.
- Bake in your preheated oven for 35-40 minutes, or until the filling is bubbling at the edges and the topping has turned a beautiful golden brown.
- Allow your apple crisp to cool for at least 15 minutes before serving to allow the filling to set and the flavors to meld together.
Notes
- For a lower sugar option: Reduce the coconut sugar to ¼ cup and use Granny Smith apples.
- For a nut-free version: Replace almond flour with sunflower seed flour (1:1 ratio) and omit the nuts, adding ¼ cup pumpkin seeds instead.
- For a keto-friendly version: Substitute the maple syrup with monk fruit sweetener and replace the coconut sugar with a brown sugar erythritol blend.
- This crisp freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F for 20 minutes.
- For a nut-free version: Replace almond flour with sunflower seed flour (1:1 ratio) and omit the nuts, adding ¼ cup pumpkin seeds instead.
- For a keto-friendly version: Substitute the maple syrup with monk fruit sweetener and replace the coconut sugar with a brown sugar erythritol blend.
- This crisp freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F for 20 minutes.
Nutrition
Calories: 325kcalCarbohydrates: 32gProtein: 5gFat: 22gFiber: 6gSugar: 22g
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