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Gluten-Free Apple Crisp

Well, hello Monday.  Couldn’t you have waited until tomorrow to show up?

Apart from the normal reluctance to participate in Monday, it’s made worse this week by the fact that the weekend was relatively stress-free.  We spent the weekend working, yes, but it was doing something I actually enjoy, and there was no rush to visit farmers and process and preserve the proceeds of said visits.  Heck, we barely made it to the grocery store.

But now I’m back in the weekly pressure cooker, so it’s time for a recipe.  A fun recipe that is so delicious I will let Beloved eat the leftovers for fear I will make a pig of myself.

My fears are well-founded.  I made this yesterday, and for breakfast no less.  We ate it for that meal, along with a lovely breakfast casserole that is going straight into the cookbook, but I found myself taking the container with the leftovers out several times over the course of the day, while I spooned up a bite or two before returning it to the refrigerator.

Because while this is absolutely divine warm, it’s still the best apple crisp I’ve ever eaten, even cold.  The apple filling (I believe I used Braeburns) was cinnamon-y and just sweet enough, and the topping was flavorful and, well, crisp.  We enjoyed this so much I’m making it for Thanksgiving, that’s how very good it is.

Who needs grains and refined sugar?

Gluten-Free Apple Crisp

Gluten-Free Apple Crisp

5.0 from 4 reviews
Gluten-Free Apple Crisp
Serves: 8
  • 6 cups cooking apples, peeled and sliced
  • 3/4 cup evaporated cane juice
  • 1 1/2 teaspoons cinnamon
  • 1 cup coarsely chopped pecans
  • 1/4 cup tapioca flour
  • 2 tablespoons potato flour
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground mace
  • 1/2 cup evaporated cane juice
  • 2 to 3 tablespoons ghee or clarified butter, melted
  1. Preheat oven to 350 F.
  2. Combine the sliced apples with the 3/4 cup evaporated cane juice and 1 1/2 teaspoons cinnamon in a large glass mixing bowl. Allow the apples to macerate for 30 to 45 minutes, stirring occasionally. Spoon the apples into a deep dish pie plate and bake, uncovered. for 25 minutes.
  3. While the apples are baking, combine the pecan, tapioca and potato flours, evaporated cane juice, coconut, cinnamon and mace in a small bowl. Stir in the melted ghee, one tablespoon at a time, until the mixture is moist and crumbly, but not wet.
  4. Spread the pecan topping over the apples and bake for another 20 to 25 minutes, or until the topping is brown and the apples are tender. Cool for at least 30 minutes before serving.
  5. Nutrition (per serving): 338 calories, 17.4g total fat, 7.6mg cholesterol, 5.4mg sodium, 206.4mg potassium, 46.9g carbohydrates, 4.3g fiber, 35.9g sugar, 2.2g protein


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