This gluten free apple crisp is a lightened up and refined sugar free version of the Thanksgiving classic! It's sweetened with maple syrup and coconut sugar, and topped with gluten free oats, pecans, and walnuts. It's made start to finish in a cast iron skillet resulting in an equally tender and crisp texture. This is a healthy fall dessert recipe that will satisfy even the pickiest sweet tooth around your table. #glutenfree #sugarfree #applecrisp #thanksgivingdessert #falldessert
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Gluten Free Apple Crisp

This gluten free apple crisp is a lightened up and refined sugar free version of the Thanksgiving classic! It's made start to finish in a cast iron skillet resulting in an equally tender and crisp texture. This is a healthy fall dessert recipe that will satisfy even the pickiest sweet tooth around your table.
Course Dessert
Cuisine American, Gluten Free
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 350kcal
Author Danielle

Ingredients

Apple Crisp Filling

  • 6 medium crisp apples about 3 lb
  • 2 tbsp cold butter cut into 1/2" chunks
  • 1/3 c. maple syrup
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 lemon juiced

Gluten Free Apple Crisp Topping

  • 1 c. gluten free oats
  • 2 oz pecans heaping 1/2 cup
  • 2 oz walnuts heaping 1/2 cup
  • 1/2 c. coconut sugar

Instructions

  • Preheat the oven to 350.
  • Prepare the topping. Place the nuts in the well of a food processor and pulse until crumbled. Add the oats and sugar and pulse just to combine. Add the butter and pulse until coarse crumbs form. Place the topping in the fridge while you prepare the rest of the ingredients.
  • In a separate bowl, whisk the maple syrup, cornstarch, vanilla, cinnamon, and nutmeg. Set aside.
  • Peel, core, and dice the apples into 1/2" pieces. Place a skillet over medium high heat. Add the butter and heat until it melts. Add the apples and cook, stirring occasionally, until they start to release their juices and soften, 8-10 minutes. Add the maple syrup mixture to the skillet and stir to coat. Remove from heat and stir in the lemon juice.
  • Remove the gluten free topping from the fridge and sprinkle evenly over the the apple. Bake until the topping is golden brown and the filling is bubbling around the edges, 45 minutes. 

Notes

Suggested Kitchen Tools and Equipment:
Food Processor
10" Cast Iron Skillet
Locally Sourced Ingredients:
Jonagold apples from Catoctin Mountain Orchard
Pure Maple Syrup from S and S Maple Camp 
Trickling Springs Creamery Butter (seriously, the BEST butter I've ever had)

Nutrition

Calories: 350kcal