Orly’s Gluten Free Baked Apple Crisp
“I can’t have gluten or refined sugar so I made your apple crisp recipe with just brown sugar and honey. It was such a treat to be able to eat something so delicious and still feel good after eating it. ”
“I made this recipe for Rosh Hashanah (Jewish New Year). So easy to make and we ate every last crumb (literally!)”
Makes 4 - 6 servings
Topping:
½ cup (65 grams) Sydney Blend
¼ cup (50 grams) white sugar
¼ cup (55 grams) light brown sugar
½ tsp vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons (84 grams) cold unsalted butter or margerine, cut into pieces
1/3 cup (30 grams) gluten free rolled oats
1/3 cup (40 grams) chopped walnuts or pecans
Filling:
6 cups (1.2 L) Granny Smith Apples, peeled, cored, and cut into chunks ** You can replace apples with 6 cups berries for a berry crisp
Juice of 1/2 lemon
3 tablespoons (40 grams) white granulated sugar
Heat: Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch (23 cm) deep dish pie plate or baking dish.
Mix: Place all the topping ingredients (Sydney Blend, sugars, cinnamon, vanilla, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. This can also be done with your fingertips. Set aside while you prepare the filling. Place the apple chunks in a large bowl and toss with the lemon juice and sugar. Transfer to your prepared baking dish. Spread the topping evenly over the apple mixture.
Bake for 30 - 40 minutes or until the topping is golden brown. Remove from oven and place on a wire rack to cool. Serve with whipped cream or vanilla ice cream.