Easy Apple Crisp (Gluten-free)
On chilly autumn nights, our thoughts turn to aromatic warming desserts such as this simple apple crisp. Gluten-free bread crumbs provide the base for this delicious topping.
Ingredients
- Olive oil spray
Filling
- 10 medium Granny Smith apples peeled, cored and thinly sliced
- 3/4 cup coconut palm sugar see MPM Mini-Bites
- 2 teaspoons cinnamon
- 4 teaspoons lemon juice
Topping
- 1 cup gluten-free breadcrumbs
- 2 tablespoons coconut palm sugar
- 1/2 cup toasted ground almonds
- 1/8 teaspoon salt
- 3 tablespoons butter melted
- 1 cup plain Greek yogurt vanilla frozen yogurt or ice cream (optional)
Instructions
- Preheat oven to 350 degrees F. Lightly coat a large casserole dish (about 2 quarts or 9 x13-inch) with olive oil spray.
- In a large bowl, toss together all filling ingredients; spoon into prepared dish.
- In a medium bowl, toss together all topping ingredients.
- Sprinkle topping evenly over apples.
- Bake for about 1 hour or until lightly browned and apples are very tender.
- If desired, top each serving with a dollop of plain Greek yogurt, vanilla frozen yogurt or ice cream.
Notes
Make Ahead and Storage Tips: Apple crisp may be made up to 2 days ahead. Cover and refrigerate. Reheat at 225 degrees F for about 15 minutes or until hot. May also be frozen for up to 4 months.
Apple crisp may also be baked in individual ramekins. Depending on size, you will probably need about 8.
Coconut Palm Sugar: for more information about this healthier sweetener including recommended brands, look here.
If you prefer not to use coconut palm sugar, you can use an equal amount of cane sugar or experiment with alternative healthy sweeteners such as honey.
