This apple crisp is extra good thanks to 2 secret ingredients!
1 1/2 cups fine almond flour
1 cup chopped pecans, raw
2 Tablespoons tapioca starch
1 Teaspoon cinnamon, I like Vietnamese cinnamon
1 Teaspoon orange zest, grated with a microplane grater
1/2 Teaspoon sea salt, more to taste if you use coconut oil
1/4 cup maple syrup
6 Tablespoons melted ghee, butter, or coconut oil
3 pounds baking apples like Granny Smith, peeled, cored, and sliced 1/4″, see notes
1/4 cup maple syrup
1/3–1/2 cup freshly squeezed orange juice, from 1 large orange
1 Teaspoon ground cinnamon
2 Teaspoons vanilla extract
1 Teaspoon tapioca starch
1/2 cup Double Coconut Salted Caramel Sauce, or caramel sauce of your choice
Preheat the oven to 350ºF.
In a medium sized bowl, mix together the almond flour, pecans, tapioca starch, cinnamon, orange zest, and sea salt. Add the maple syrup and melted ghee and stir together until a very clumpy topping forms. It should be similar to a cookie dough in texture.
Place the apples in a 9″x13″ glass baking dish. Whisk together the maple syrup, orange juice, cinnamon, vanilla, and tapioca until combined. Pour the mixture evenly over the top of the apples. Toss lightly with your hands to combine, then spread the apples out evenly.
Spoon the topping over the apples in small pieces, trying to space it out to cover as much surface area as possible. You may need to pat it out a bit with your hands.
Bake the apple crisp until golden brown and bubbling, about 45 minutes. Remove from the oven and cool slightly before serving hot, warm, or at room temperature.
Drizzle the caramel sauce over the top just before serving.
3 pound of apples peeled and sliced should take up about 3/4 of your baking pan as a second way to measure.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Apple Crisp, Gluten Free Apple Crisp, Paleo Apple Crisp, Gluten Free Apple Crisp Recipe, Recipe for Gluten Free Apple Crisp