Everyone loves apple crisp, am I right? What’s not to love? Apples, cinnamon, all the delicious fall flavors. Yum!
It took a few tries, but I think I’ve finally found the right mixture for the crisp topping. The great thing is that it’s totally customizable. If you’re gluten-free then you can easily follow my recipe. If you’re not gluten-free, you can also follow my recipe and just customize it for your preferences.
Jenny’s Apple Crisp 🍎
Apples:
- 6-8 apples: cored, peeled, and thinly sliced
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg (optional)
- 1 TB. maple syrup, coconut sugar, or organic cane sugar
Crisp Topping:
- 3/4 cup flour of choice: almond or cassava for GF; all-purpose for non-GF
- 1/4 cup GF oatmeal (can omit if grain free)
- 1/4 cup unsweetened shredded coconut
- 1/4 cup pecans or walnuts
- 1/4 cup coconut oil, butter or ghee
- 2 tsp. cinnamon
- 1 tsp. vanilla
- 1/4 tsp. nutmeg (optional)
- additional spices all optional: ginger, allspice
- 1/8 tsp. salt
- 2 TB. ghee or butter, cut into small cubes, for topping before baking
Directions:
- Preheat oven to 375º.
- Grease an 8 x 8 glass dish with butter, ghee, or coconut oil.
- In a large bowl, add sliced apples, cinnamon and maple syrup and gently stir. Once combined, add apple mixture to the baking dish.
- In a food processor, add all of the topping ingredients. Pulse until combined.
- Spread evenly over apples.
- Sprinkle cubed butter over topping for an added buttery bonus. 😉
- Bake for 45-50 minutes until the topping is golden andante apples are bubbly.
- Serve warm with vanilla ice cream, and enjoy!
Recipe Notes:
- I’ve used all types of apples for this recipe: Granny Smith, Macintosh, Gala, Fuji, Macoun; Choose the ones you and your family like. I personally like using at least 2 different varieties.
- This recipe could easily be made in a 9 x 13 pan. You would simply need to use more apples, and slightly more flour, nuts and seasonings. Adjust to your liking.
