This recipe surprised me. I was not sure how the almond flour would do as a crumble, but hands down, I have to say this was delicious. I had it with a side of sugar-free vanilla coconut yogurt and it really felt like I was eating sinful dessert. Here is the recipe and a picture of our own apple crisp
Serves 6-10 servings
For the filling:
- 1 tablespoon lemon juice
- 1 tablespoon arrowroot powder (or cornstarch if there is no corn allergy)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 3 tbsp ghee, melted
- 5 1/2 cups chopped and peeled apples (this was about 5 small to medium apples)
For the crumbled topping:
- 3/4 cup (75 grams) almond flour
- 1 tablespoons (8 grams) coconut flour
- 2 1/4 teaspoons ground cinnamon
- 3 tablespoons (42 grams) ghee, melted (not melted)
- 3 tablespoons pure maple syrup
- slightly less than 1/4 teaspoon salt
- Preheat the oven to 350°F (175°C) and get out an 8″x8″ pan.
- Mix the lemon juice, arrowroot powder, cinnamon, nutmeg, and melted ghee, and salt together in a large bowl.
- Peel the apples, if desired, and core and cut into 1/3″ pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased pan.
- In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the ghee, maple syrup and salt and mix until combined.
- Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don’t burn.
- Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don’t worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.
- Let cool for 10 minutes and serve. If not serving immediately, once cool, loosely cover with a piece of plastic wrap (so the topping doesn’t go soft). If storing overnight, properly cover the crisp with plastic wrap. Do note that the topping gets soft on the second day.