When you hear the words out of your husband’s mouth “This is the best apple crisp I’ve ever had” you know you’ve hit the jackpot.
I can’t even count how many times I’ve made apple crisp in my life. I remember making apple pies and apple crisp in the kitchen with my mom and wondering if I would ever be able to slice apples as fast and as accurate as she could.
Now my son stands next to me at the kitchen sink and I hear these words “Mom, how do you peel that apple so fast and slice it so quickly.” There is something special about watching your mother’s hands prepare a meal or sweet treat with the love and compassion she holds in her hands for her family.
So, I’ve taken the recipe I made with my mom over the years and tweaked it to be gluten-free. I replaced the white sugar with coconut sugar, corn starch with arrowroot starch, regular flour with gluten-free flour and added the chopped pecans because nuts make everything better!
- 6-8 baking apples, washed, peeled and sliced (Macintosh and Honey Crisp). It’s best when the apples come straight off the tree.
- 2 tsp. arrowroot starch
- 2 Tbsp. Coconut Sugar
- ½ cup organic old-fashioned rolled oats
- ½ cup Bob’s Red Mill Gluten-Free Baking Flour
- 1/3 cup coconut sugar
- ½ cup chopped pecans
- ¼ cup organic grass-fed butter
- Wash, peel and slice the apples in an 8×8 glass dish.
- Sprinkle 2 tsp of arrowroot starch, cinnamon to taste and 2 Tablespoons of coconut sugar on apples. Stir apples to mix.
- In a separate bowl add the next 4 ingredients (rolled oats, flour, chopped pecans, and coconut sugar) to make the crumble.
- Add butter to the mixture by cutting in small pieces and then working the butter into the mixture with your hands to create a crumble.
- Pour crumble mixture over the apples.
- Bake at 350 degrees for 45 minutes.