Awesome Almond Apple Crisp
This apple crisp can be in the oven in less than 30 minutes and emerges bubbling, crisp 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).
Almond Crisp Topping
- 1 cup (100g) oat flour you can use all-purpose flour
- 1 cup (225g) brown sugar
- 1/4 tsp kosher salt
- 1/2 tsp ground 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
Apple Filling
- 8 apples peeled, cored and thinly sliced
- 1/2 cup raw sugar brown sugar will also do
- 2 tbsp cornstarch arrowroot, tapioca starch or flour will also work
- 1/2 tsp ground cinnamon
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). 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, if desired! I served mine with cranberry swirl ice cream.