19 Oct Val’s Favorite Apple Crisp (Gluten Free)
I’m obsessed with apple crisp. Especially this one. And not just because it’s absolutely mouth-watering (think sweet chunks of apples dipped in a cinnamon and nutmeg spiced pure maple syrup and topped with an all natural buttery crust of gooey dates and oat flour.) Nope. I’m also in love with it because it’s gluten free (read: less bloating), packed full of fiber from the apples and oat flour and contains no refined sugar. Most of the sweetness comes from the apples plus just the right amount of real maple syrup (skip the Aunt Jemima and Mrs. Butterworth varieties which are all corn syrup and artificial coloring.)
That beautiful crust you see above is also sugar free. In place of brown sugar, I used medjool or deglet dates which are a sweet and gooey caramel-like dried fruit found in the produce section or bulk food section of most markets (my local Whole Foods carries really plump ones in the bulk foods section and in the produce section). Just puree them in a food processor with a little real butter (yes- real butter or try Vegan butter if you’d like) plus gluten free flour until a dough forms.
If you don’t own a food processor, you can mince the dates until they form a paste. Then use a pastry cutter to add the butter and flour to the dates in a bowl until a dough forms. I’ve come to love gluten free baking because I can indulge a bit more while staying lean. But the most important thing I’ve learned is to have a variety of gluten free flours on hand at all times because you’ll typically use a combination of them when baking. The two I listed below are my favorites and great to have in your pantry. If you’re looking for a huge list of healthy and clean or gluten free products at your local market, check out my healthy shopping list and product guide– it’s awesome. And if you love this recipe, please comment below and share via the social media buttons!
Val’s Favorite Apple Crisp (Gluten Free)
Makes 6 to 8 servings
FOR THE FILLING:
- All natural cooking spray
- 8 large or 10 small Macintosh apples, peeled, cored and chopped
- 1 cup pure maple syrup
- All of the juice from 1 small lemon
- 3 tablespoons of a gluten free all purpose flour blend (I love Namaste Gluten Free Perfect Flour Blend)
- ½ teaspoon cinnamon
- ¼ heaping teaspoon allspice
- 4 dashes nutmeg
FOR THE TOPPING:
- 10 Medjool or Deglet dates chopped/minced very small
- 1 stick butter
- ½ heaping cup gluten free oat flour (I like Bob’s Red Mill Gluten Free Oat Flour)
- ¼ heaping cup all purpose gluten free flour (I like Namaste Gluten Free Perfect Flour Blend)
- Pinch sea salt
- Preheat oven to 350 degrees. Spray the bottom and sides of a small casserole dish or glass pie plate with cooking spray.
- To make the filling, pour apples into a large bowl. In a separate small bowl, whisk together the maple syrup, lemon juice, 3 tablespoons of Namaste All Purpose Gluten Free Flour, cinnamon, allspice and nutmeg. Pour 2/3 of the spiced maple syrup over the apples and toss to coat. Set aside the remaining spiced maple syrup. Pour the apple mixture into the casserole or pie dish.
- To make the topping, if using a food processor, puree the minced medjool dates in a food processor until a paste forms. If the dates are still chunky, keep pureeing (mincing the dates as much as you can with your knife before putting them in the food processor will help.) Add the butter, and the remaining flours (oat flour and all-purpose flour) and sea salt and pulse in the food processor just until a dough begins to form (don’t over pulse it or it will get too wet). You want the medjool date pieces to almost disappear into the dough. If you don’t have a food processor, mince the heck out of the medjool dates with a knife until a paste forms. Put the dates in a bowl and then use a pastry cutter to add in the butter, flours and sea salt until a dough forms.
- Using your hands, crumble the dough into pieces on top of the apple mixture. Drizzle remaining spiced maple syrup over the topping.
- Bake for approximately 40 minutes or more until the apples are soft and the filling is bubbling and the crust is a light golden brown. If the crust starts to burn in certain spots, cover it loosely with tin foil.
- Let the crisp rest for 10 minutes before serving!
- Top with all natural whipped cream, Vanilla Coconut Creme , Luna & Larry’s Organic Coconut Bliss Non-Dairy Frozen Dessert or Nada Moo Vanilla if desired. Or if you’re really going for it, top with all natural vanilla bean ice cream.
SO, WHAT’S THE NUTRITION BALANCE?
This recipe is mostly carbohydrates and fat and it’s higher in carbs than most meals I make simply because it’s dessert! Here’s what I recommend: have a light dinner of lean protein like grilled chicken or shrimp for example, plus some green veggies. Then follow the meal with this dessert. The balance of protein, fat and carbs is a good thing! Or serve a small slice of this with a serving of protein like egg whites or a protein shake (protein powder plus water and ice) in the morning for breakfast. Or just have it as it is when you want as a healthy splurge!