5 years ago1,000+ Views
Even though it's pictured with ice cream, this recipe is gluten free and vegan Topping: 1 cup almond flour 1 cup chopped walnuts (pecan and almonds are nice too) 1 Teaspoon cinnamon 1 Teaspoon orange zest ¼ cup coconut oil, room temperature ¼ cup maple syrup, Grade A Filling: 3 pounds baking apples (Granny Smith), peeled, cored, and quartered ¼ cup maple syrup, Grade A ⅓-1/2 cup freshly squeezed orange juice from 1 orange 1 Teaspoon cinnamon 2 Teaspoons vanilla extract 2 Teaspoons arrowroot Instructions Preheat the oven to 350° F. Mix together all the ingredients for the topping until thoroughly combined and set aside. For the apples, cut each quarter into ⅛” slices, about 6 slices per quarter and layer them in a 9″ x 13″ baking dish. Mix together the maple syrup, orange juice, cinnamon, vanilla extract, and arrowroot together in a bowl until well blended. Pour the mixture over the apples and spoon the topping evenly over the surface. Bake the crisp for 45-55 minutes until the apples are tender and the juices are bubbling. I always use a foil or parchment tent over my crisp to keep it from turning too brown during baking. Serve warm with your favorite ice cream. Read more: Grain Free Apple Crisp with a TwistGI 365 THIS CONTENT IS COPYRIGHTED © 2013 GI365. All Rights Reserved - PLEASE FEEL FREE TO SHARE THIS CONTENT, JUST DON'T DELETE THE ATTRIBUTION LINKS PLEASE - GI 365 | Gourmet Innovations - A Food, Adventure, and Lifestyle Blog Under Creative Commons License: Attribution Share Alike Follow us: @GI_365 on Twitter | GI365 on Facebook