This Gluten Free Reduced Sugar Apple Crisp is sweet, sticky and tart all at the same time. In my books it’s the yummiest recipe by far. It has no cane sugar making it a great alternative for those who have cut out sugar or are trying to reduce the sugar in their diets. Great for a cold winters night but I love at any time of the year. Experiment a little and try other fruits. Pear or quince or a combination of apple and pear or apple and rhubarb.
Gluten Free Reduced Sugar Apple Crisp
A twist on traditional crumble recipes. The lemon juice adds a nice tartness to the stickiness of the apples. Enjoy with lashings of whipped cream. Yum!
- Filling
- 8-12 granny smith or other tart apples peeled (cored, quartered and cut into 1/4 inch slices)
- Juice of 1/2 lemon or 1 lime
- 1 tablespoon arrowroot flour (tapioca or you can use potato starch or corn flour)
- 2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- tiny pinch of ground cloves
- 1/4 cup raw organic honey + 1/4 teaspoon stevia powder
- Crust topping:
- 1 cup Almond Meal or other nut meal
- 3/4 cup Coconut Flour
- 4 tablespoons Coconut cereal flakes (Banaban or thick shredded coconut flakes)
- 3 tablespoons shredded coconut
- 2/3 cup coconut sugar
- 2 teaspoons coconut nectar syrup (Banaban or Vanilla essence)
- 6 tablespoons coconut oil
- 1/8 teaspoon Himalayian sea salt
- 2 teaspoons cinnamon
- Pre heat oven to 180 degrees C or 375 degrees F.
- Filling
- Place apples in bowl with lemon or lime juice.
- Mix spices, stevia and arrowroot flour together.
- Stir through apples until well coated.
- Place apples into oven dish and drizzle honey over the top of apples.
- Cover with foil and bake for 25 mins or until apples are soft but not mushy.
- Crust
- In a clean bowl mix together almond flour, coconut flour, coconut flakes, shredded coconut and coconut sugar, salt and cinnamon and coconut oil.
- Press crust onto the top of cooked apples and bake for another 25mins or until golden brown.
