Gluten-free Apple Crisp (Oat-free and Nut-free)

September 23, 2012 by Leanne Vogel August 15, 2014

Warming apple crisp made gluten-free with a crisp, golden topping of quinoa flakes and sorghum flour.

Ingredients

Filling

• 6 cups diced apples, do not remove the skin
• 1/3 cup coconut sugar
• 3 tablespoon white rice flour
• 1 tablespoon maple syrup (the secret ingredient)
• juice from 1/2 lemon

Topping

• 1/3 cup coconut sugar
• 3/4 cup quinoa flakes
• 1/3 cup sorghum flour
• 1/4 cup coconut oil, room temperature
• 2 teaspoons ground cinnamon

Instructions

1. Preheat oven to 350F. Oil a 9×13 dish or large casserole dish with a dab of coconut oil and set aside.
2. Combine filling ingredients in a large bowl and toss to coat apples in the mixture. Make sure everything is well mixed before dropping into the prepared casserole dish.
3. Place topping ingredients in a medium-sized bowl and mix with a hand mixer until well combined.
4. Sprinkle topping over apples.
5. Place in preheated oven for a total of 50 minutes, covering with a loose fitting glass lid or sheet of aluminum foil after 20 minutes to prevent the top from burning.
6. Once complete, allow to sit with lid off for 20 minutes or so.
7. Serve with ice cream, coconut cream, or straight up.

Notes

Any type of apple can be used for the preparation of this crisp, but the slightly more tart apples will yield a better result. I used a mixture of Spartan and McIntosh apples.

Nutrition Information Per Serving