I rarely make apple crisp, but when I do I want it to be packed with perfectly caramelized apples and topped with lightly sweetened crunchy oats. I find the pecans in the crisp topping to be totally necessary to get the texture I crave, but feel free to substitute walnuts etc. ENJOY!
Gluten-Free Bourbon Apple Crisp
Author: Crystal Cartier
Recipe type: Dessert
Cuisine: Vegetarian
Ingredients
FILLING
- 8 medium apples, cored and chopped or sliced (~ 6 cups)
- Freshly squeezed juice of 1 small lemon (~1½ Tablespoons)
- ⅓ cup maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 2 Tablespoons butter (or coconut oil if vegan), melted
- 1 vanilla bean, split lengthwise and seeded OR ⅛ teaspoon ground vanilla bean
- 2 Tablespoons bourbon
- 2 Tablespoons apple juice or water
- 2 teaspoons arrowroot powder or similar starch (like cornstarch)
CRISP
- ⅓ cup brown sugar
- ½ cup almond flour
- 1 cup rolled oats
- 1 teaspoon cinnamon
- generous pinch salt
- ½ cup chopped pecans
- ¼ cup butter, melted OR liquid coconut oil to make vegan
- ¼ cup plain yogurt
Instructions
- Preheat 350. Generously grease 8x8 baking dish or similarly sized individual dishes.
- Mix all filling ingredients in bowl until thoroughly mixed.
- Throw apples straight into your pie pan as you chop them.
- Toss apples with filling mixture in your greased baking dish. Bake 20 minutes.
- In the meantime, mix all dry crisp ingredients until incorporated. Then mix in melted butter/oil and yogurt and spoon evenly over your par-baked apple filling.Bake for another 30 minutes or so until bubbly. If using individual dishes adjust time and check earlier.
- Let cool on a baking rack for 10 minutes. Serve warm with vanilla, maple, or salted caramel ice cream!
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