I LOVE the Fall and everything about it: The Weather. The colors of leaves. The smell in the air. Sweaters. Hot apple cider. Hearing the leaves crunch under my feet as I walk. Apple picking. Pumpkins. Soup and lots of it. Most of all is Apple Crisp! I can’t live with out that come this time of year. With that said, I was on the hunt for some gluten free oats. I kept hearing that Bob’s Red Mill carried them, but they are on hold right now. So I was even more determined to create a new apple crisp recipe with out oats and here it is:
7-8 Medium/Large Apples (Macs or any baking apples…I used pippins)
1 Cup Almond Flour
1/2 Cup Brown Sugar
1/4 Cup White Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1/2 Cup Slivered Almonds
1 Stick of melted butter
(I double the above flour mixture so I can have a layer in the middle of the apples…see below)
~Butter the bottom of a 9×9 baking dish
~Mix together the dry ingredients
~Mix in butter (stir until well combined)
~Peel and slice/cube apples, squeeze a little bit of lemon juice over the apples to keep from turning brown
~Pour half of the apples on the bottom of the buttered baking dish.
~Spread half of the flour mixture over the apples.
~Pour the remaining apples over the flour mixture.
~Spread the remaining flour mixture evenly over the apples.
~Bake at 350 for 35 minutes.
~Turn the heat to 375 and bake for an additional 5-10 minutes or until it starts to bubble.
~Serve with vanilla ice cream and enjoy!