Dessert

Gluten-Free Sugar-Free Apple Crisp

Posted by truefamilyfood on

My husband’s family is in an area of the country that has apple orchards nearby. I have always been envious of being able to pick your own apples. In southeast Texas, where I grew up, we had berries galore, but never the requisite frost for apple trees. The one time we made it to his neck of the woods during the fall, I was determined to go pick my own apples. Apparently we were there at the end of apple season, and the orchard we chose only had a few sad apple trees with mildly squishy apples. The ones we brought home were fit only for cider or baking. My mother in law and I made them into a beautiful apple tart with the apples curled into little roses. Beautiful and delicious, but I was left somewhat wanting for my quintessential apple picking experience. One day, post COVID, we’ll have to plan a trip right in the middle of apple season. I want flannel shirts, apple cider, and the juiciest apples I’ve ever tasted. Until then, I’ll satisfy myself with this lovely apple crisp.

This apple crisp was born out of my desire for a side that feels like a treat that I can offer the whole family and feel good about. I opted for a higher fat, lower sugar version, because that fits my taby’s (in between a toddler and a baby-thanks Busy Toddler for clarifying this weird age gap) nutrient needs a little better.

If you’d prefer to avoid hydrogenated oils in the dairy free butter, you can sub coconut oil, avocado oil, or cow milk butter.

Ingredients

5 medium apples

1 stick dairy free butter, divided (I like Country Crock Avocado Oil spread), or 1/2 cup coconut oil or olive oil, divided

1 1/2 teaspoons cinnamon, divided

1 cup gluten free old fashioned oats

1/3 cup cassava flour

pinch of salt

Instructions

  1. Preheat oven to 350*.
  2. Peel apples and thinly slice.
  3. Combine apple slices, 1/4 cup of melted butter (half), and 1 teaspoon of cinnamon. Place in the bottom of a oven proof pie pan or iron skillet.
  4. Combine remaining butter, oats, cassava flour, remaining 1/2 teaspoon cinnamon, and pinch of salt. Spread on top of apple mixture.
  5. Bake 35-40 minutes, until slightly browned on top.
  6. Serve with whipped cinnamon coconut cream, plain yogurt, or vanilla ice cream.

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