Simple Gluten-Free Apple Crisp

Cookie and Kate

Apple filling
2 ¼ pounds Granny Smith apples (about 5 large or 7 small), cored and sliced into ¼” thick wedges, skins on
⅓ cup honey or maple syrup
¼ cup water, or bourbon or brandy, or apple cider or apple juice (I like 2 tablespoons bourbon and 2 tablespoons water)
1 tablespoon lemon juice
2 teaspoons arrowroot starch or 1 tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground allspice or nutmeg


Oat, almond meal and pecan topping
1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond meal or almond flour
½ cup chopped pecans or walnuts (optional but recommended)
⅓ cup lightly packed coconut sugar or brown sugar
¼ teaspoon fine sea salt
4 tablespoons unsalted butter, melted
¼ cup plain yogurt (Greek or regular)

Don’t forget vanilla ice cream or whipped coconut milk, for serving!

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit.
2. Place the sliced apples in a 9” square baking dish. In a liquid measuring cup, whisk together the honey and water until combined. Add the lemon juice, starch, cinnamon and allspice, and whisk to combine. Pour the mixture over the apples and toss to combine. Bake for 20 minutes.
3. Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, pecans, coconut sugar and salt. Mix in the melted butter and the yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
4. Once the apples have baked for 20 minutes, give them a stir and redistribute them evenly in the baker. Dollop small spoonfuls of the oat mixture evenly over the filling (see photos, no need to pack it down). Return the baker to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.
5. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist. Leftovers keep well in the refrigerator, covered, for about 5 days.