I have a great memory from when I was 4 or 5 years old: my dad and I had gone ice-skating and when we got back home my mom had baked an apple crisp. The whole house was filled with the sweet scent of apples and the spiciness of cinnamon. After having been outside in the cold, eating the apple crisp while is was still warm was the best treat ever. Since then my mom has served this apple crisp many times, and she has taught me how to make it.
Recently I had a craving for apple crisp. I didn’t have the exact recipe at hand but simply went by memory. Since I had a friend come over who is allergic to gluten, I made it gluten free. It turned out so well that I made it again a week later. I’m happy to share it with you. It takes only 15 minutes of prep time (and 35-40 minutes of oven time); it’s super easy!
You will need:
- 3 large tart apples
- juice of 1 lemon
- cinnamon to taste
- 1 cup rolled oats (not instant)
- 1/2 cup almond flour
- 1 stick (ca. 110 gr.) cold salted butter (or plant based butter for a vegan version)
- 1/4 cup raw cane sugar
How to make it:
- Preheat the oven to 350˚ F. / 175˚ C.
- Grease a 10 inch / 25 cm. pie pan with some of the butter.
- Peel the apples and cut in bite size pieces.
- Pour the lemon juice over the apples to prevent browning and for extra tartness.
- Sprinkle the apples with cinnamon to taste.
- Put the apples in the greased pie pan.
- In a bowl, mix the oats, almond flour and sugar.
- Cut the butter in small pieces.
- Use your fingers to mix the butter in with the dry ingredients. The mixture should be loose and crumbly, not a solid dough.
- Scoop it over the apples in the pie pan.
- Bake in the oven for 35-40 minutes till top is brown and apples are soft.
Serve warm with whipped heavy cream, custard, or sour cream. For a vegan option choose a plant-based yogurt instead.