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  • Writer's pictureAmy

Fall Apple Crisp (Gluten, Refined Sugar Free)

I made an Apple Crisp for guests last weekend and it was delicious, but as I made it I realized that it was full of sugar and butter and things that I try, as a general rule, to avoid. So this week I set about updating the recipe to a healthier version. I feel like I totally succeeded! I almost like this version better, and you don't have to feel guilty having dessert. This is so nice at this time of year when apples are in season, it is full of fall flavors.


Apple Crisp Topping:

1 cup almond flour (I order from Thrive)

1 cup oats (gluten-free, from Thrive)

1/2 t cinnamon

1/4 t salt

1/4 c coconut oil (softened, but not fully liquid)

1/4 c good-quality maple syrup

2 T coconut sugar

Apple Crisp:

6 granny smith apples (organic) peeled and sliced

1/2 t cinnamon

2 t maple syrup

1 T coconut sugar

1/2 lemon

1/4 t kosher salt


Preheat oven to 400 degrees.

Combine the Apple Crisp Topping ingredients (almond flour-coconut sugar) in a medium mixing bowl, mix together well, and set aside.

Place sliced and peeled apples in a large rectangular baking dish. Squeeze lemon over slices and mix well. Add in maple syrup, cinnamon, coconut sugar, and salt and stir well. Distribute evenly in the pan, and add the topping mixture spreading evenly with a spatula.

Bake for 35-40 minutes until apples are soft. Cover with foil, removing halfway through to brown evenly. Be careful not to burn the topping.

Serve warm with Coconut Whipped Cream if desired.


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