This Awesome Apple Almond Crisp is the easy, last minute, under appreciated cousin to the Apple Pie. It is every bit as delicious and I think beautiful in a rustic way, albeit not as refined looking. It can be in the oven in less than 30 minutes and emerges bubbling, crisp (hence the name) and the perfect landing place for a scoop of ice cream. My topping typically has rolled oats, but this time I wanted the toasted almonds to be the clear star, so I used oat flour instead of the old fashioned oats and all-purpose flour, making this crisp entirely gluten-free (and vegan). I used a mix of apples, as I always do, to give the fruit layer more depth of texture and flavor. I also sliced them thin, because I was using a shallow pan and I wanted the apples to create a dense layer that stood up to the topping. For me the ratio should be just barely more fruit than crisp topping, so you’ll see I go thick.
You can watch me make this Awesome Apple Almond crisp apple crisp
Awesome Apple Almond Crisp
Almond crisp topping:
1 cup (100g) oat flour (you can use all-purpose flour)
1 cup (225g) brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (113g) unsalted butter, cold, cut into small pieces (you can use solid coconut oil to make it dairy free)
1 cup (140g) whole almonds, toasted and crushed into small pieces (use a food processor or a mortar and pestle – see my instagram video)
8 apples, peeled, cored and thinly sliced
1/2 cup raw sugar (brown sugar will also do)
2 tablespoons cornstarch (arrowroot, tapioca starch or flour will also work)
1/2 teaspoon cinnamon
To make the crisp:
Preheat oven to 350°F
In a large bowl, mix together the oat flour, brown sugar, salt, cinnamon and butter. Using a pastry blender, cut the butter into the flour mixture until it resembles cornmeal (it will stick together when squeezed in your hand – see instagram video). Mix in crushed almonds.
In a large bowl, toss together the apples, sugar, cornstarch and cinnamon.
Arrange the apples in a baking dish. I used an 8-inch Round Pan (measured along the bottom), but this will also fit in a 9-inch square baking dish. Cover loosely with the almond crisp topping and bake for about 1 hour or until bubbling on the sides and the apples are tender when poked with a knife. This will take more or less time, depending on the pan you use.
Serve with ice cream! This is a cranberry swirl ice cream I made by swirling the cranberry sauce from Dorie Greenspan’s Parsnip Cake with David Lebovitz’s vanilla ice cream base from The Perfect Scoop.