I’m posting like crazy today!! But I have a lot of catching up to do, including some peanut-butter dog treats I made last weekend. Let’s see if I get to those. In the meantime —
I usually make it according to a recipe out of the Silver Palate Good Times Cookbook, a revered tome I’ve had hanging around since forever. The apple crisp in it is TO DIE for. However, this time I wanted to try something different, so I did a quick internet search and voila!
(If I type that *one more time* as Apple Crips, I swear I will scream.)
I didn’t have cornstarch, so I just didn’t use it. Also, I simply used enough apples to fill my 9×9 pan, which is what I always do. Other than that, I actually followed instructions for once. Ta-da! Are you proud of me?
4 cups apples, peeled & sliced, such as Granny Smiths
1 tablespoon sugar
2 tablespoons water
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 pinch nutmeg
1/2 cup almond flour
1/2 cup certified gluten free old fashioned oats
1/4 cup brown sugar
1 teaspoon cinnamon
2 tablespoons softened unsalted butter
Preheat the oven to 350. Coat a pie dish with cooking spray. In a large bowl, toss together the apples, sugar, water, cornstarch (I skipped it), and 1 teaspoon each of cinnamon, and nutmeg until well combined. Set aside.
Make the oatmeal topping: In a bowl, gently combine almond flour, oats, brown sugar, 1 teaspoon cinnamon, and butter until crumbly. (Oh!! Wait. I added extra butter because gluten-free crumble tends to be dry. But I didn’t add a lot. Maybe an extra tablespoon. Maybe not even that much. Sigh. Butter.)
Place the apple mixture in the dish. Sprinkle the topping evenly over the apples and bake for 25 to 30 minutes, until the apples are cooked through, the juices are bubbling, and the topping is browned. Serve, hot, warm, or at room temperature. (My cooking time ended up being more like 40, probably because of the extra butter, and it’s very hard to tell when almond flour topping is browned — or at least, it is using the light in my oven, so I don’t use that as a measure.)
It is delicious, and I love the fact that it has less sugar and more nutritional content (the almond flour rather than just rice flour) than my regular GF crisp method. I would give it two thumbs up, but my hands are full of plate and utensils. And apple crisp, in case you didn’t catch the subtext. 😉