Ingredients
Filling:
- 2–3 small/medium Granny Smith apples, peeled and thinly sliced (roughly a little over 1 pound)
- 2–3 small/medium pink lady apples, peeled and thinly sliced (roughly a little over 1 pound)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 tablespoon vanilla extract
- 1 tablespoon arrowroot starch or corn starch
- 1/3 cup maple syrup
- pinch of sea salt
Crisp Topping:
- 1 1/2 cups gluten free old fashioned oats
- 1/2 cup almond flour
- 1/2 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1 tsp baking powder
- pinch of salt
- 6 tablespoons unsalted butter, cubed
Method
- Preheat your oven to 350 degrees.
- To a large mixing bowl, add the sliced apples, cinnamon, cardamom, vanilla, arrowroot starch, and maple syrup. Toss until everything is well combined and apples are well coated.
- Transfer the apples to a greased 8×8 baking dish.
- Next, make the crisp topping. Add the gluten-free oats, almond flour, dark brown sugar, ground cinnamon, and baking powder to the mixing bowl. Use a fork to mix all of the dry ingredients until well combined.
- Next, add the cubed butter to the mixing bowl. Use your hands to work the butter into the dry ingredients until you have a clumpy crisp topping.
- Sprinkle the crisp evenly over the apple filling. Bake the crisp at 350 degrees for 55-60 minutes until the apple filling is bubbling. To prevent the crisp from burning or becoming too brown, cover it loosely with a sheet of foil after 20-25 minutes.
- Once the crisp is done, remove it from the oven and let it cool for 10-15 minutes before serving.
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