Delicious gluten free apple crisp with a grain free sweet topping – paleo, vegan
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
1/2 tsp of cinnamon
1 tbsp of dairy free butter
3 tbsp of coconut sugar (Use erythritol, stevia or sucralose for a low carb option)
1 tbsp of water
For the topping (crisp/crumble)
3/4 cup of ground almonds
1/3 cup of coconut sugar
1/4 cup of cold dairy free butter, cubed
1/2 tsp of cinnamon
1/4 tsp of nutmeg
Preheat the oven to 180c/ 356f/gas mark 4.
Now peel, core and chop the apples. After peeling let the apples sit in a bowl of water with a 1 tsp of Himalayan pink salt in a bowl of water. This method will prevent the apples from browning quickly.
Once the apples have been peeled, rinse the apples and discard the salt water
On medium heat, melt the butter in a medium sized saucepan, then stir in the coconut sugar and cinnamon and finally pour the apples into the saucepan along with the water
Reduce the heat and gently simmer the apples for 10 minutes, stirring thoroughout so nothing sticks to the bottom.
Once cooked down drain off any excess liquid in a colander
Toss the apples into a heat proof pyrex or pie dish
Prepare the topping by adding all of the listed ingredients into a medium sized bowl
Use the pads of your finger tips to rub the cold butter in with the coconut sugar, spices and ground almonds until a crumbly texture has been achieved.
Sprinkle the crumble mixture evenly all over the stewed apples
Baking in the oven for about 10 minutes or until slightly golden brown
Any apples are suitable to use for this dessert (I used gala apples)
Use erythritol, stevia or sucralose for a low carb option
Sit the chopped apples in saline water as you work your way through peeling and chopping each apple
Use a ovenproof pyrex dish – mine was 8×2 inches
Make sure the butter is COLD in order to make the crumble
Drain off any excess liquid so there isn’t a layer of liquid/apples sitting in the pie dish