Baked Cinnamon Apple Crisp
One taste of this delicious dessert and you’ve won’t believe it is both gluten and refined sugar free. The addition of fresh thyme adds a subtle savory note to the otherwise sweet flavor profile of this classic recipe.
Ingredients
- Ingredients:
- 6 large apples cored, peeled, and sliced
- 1 T. fresh lemon juice
- 1/3 c. real maple syrup
- 2 T. 100% apple juice sugar free
- 1 t. ground cinnamon
- ½ t. ground allspice
- 1½ t. fresh thyme leaves
- ¼ t. salt
- Topping Ingredients:
- 1 c. old-fashioned rolled oats
- 1/3 c. almond flour
- 1/3 c. almonds sliced
- 1/3 c. honey preferably local
- 3 T. unsalted butter melted
- To Serve: Optional
- Vanilla bean ice cream or freshly whipped cream
Instructions
- Directions:
- Place top oven rack in the center position and pre-heat oven to 350°F. Grease an 8” x 8” baking dish or a 7” x 10” baking dish and set aside.
- Place apples in a large non-reactive bowl and toss with fresh lemon juice. Add maple syrup, apple juice, cinnamon, allspice, thyme leaves, and salt. Toss to combine and set aside.
- Combine topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.
- Pour apple mixture into prepared baking dish and spread into an even layer. Spread the topping evenly across the top in a uniform layer, as well.
- Place into pre-heated oven and bake for 30 minutes. Once the top layer is nicely browned, cover dish loosely with aluminum foil to prevent over-browning. After the 30 minutes is up, continue baking for another 15-20 minutes or until the apple crisp is nice and bubbling. Remove from oven and set aside to cool for 5-10 minutes.
- Serve warm with some vanilla bean iced cream or freshly whipped cream, if desired. Enjoy!
Notes
Tip: Choose firm apples, such as Granny Smith or Pink Lady (pictured), for this recipe. These varieties will hold up well to the heat of baking without turning to mush.
