Hot Apple Crisp (GF)

I adore sweet smell of hot apple crisp baking in the oven – there is something so heartwarming and cozy about it! This grain-free version is naturally sweetened with just a touch of maple syrup, so you can really enjoy the full, rich flavor of baked apples in every bite!

You can also use this recipe to create scrumptious Baked Apple Oatmeal – a delicious and nutritious way to start your day!

Hot Apple Crisp (GF)

Yield: 5-6 servings

Hot Apple Crisp (GF)


    Step One: Baked Apples
  • 5 medium organic apples, cored and sliced about 1/4"
  • 1/3 cup pure unfiltered organic apple juice
  • 2 tbsp pure organic maple syrup
  • 1 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 tsp arrowroot powder
  • Step Two: Apple Crisp Topping
  • 1 cup blanched almond flour
  • 1/3 cup of sliced blanched almonds
  • 3 tbsp butter, melted (or melted coconut oil)
  • 1 tbsp pure honey (I prefer sage honey due to its mild flavor)
  • 1/4 tsp ground cinnamon
  • Pinch of sea salt


    Step One: Baked Apples
  1. Preheat oven to 375 degrees. In a large bowl, add apple juice, maple syrup, cinnamon, vanilla and arrowroot powder; whisk well to combine.
  2. Add apple slices and toss well to thoroughly coat.
  3. Place the apple mixture (including liquid) in a 2.5 to 3 quart baking dish.
  4. Cover and bake for 20 minutes.
  5. Step Two: Apple Crisp Topping
  6. While apples are baking, in a medium bowl, combine all of the topping ingredients.
  7. When apples have baked for 20 minutes, remove from oven. Spoon (or use hands to crumble) the topping over apples.
  8. Reduce oven temperature to 350 degrees. Return apples to oven (uncovered) and continue baking about 15-18 minutes, until topping is golden brown.
  9. Allow to cool about five minutes before serving.
  10. For an extra special treat, top with a scoop of homemade vanilla ice cream and drizzle with the caramel-apple sauce at the bottom of the baking dish. SO YUMMY!!

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    • says

      Hi, Larissa. I like a mix of apples, but any will do depending on your taste preferences – sweet or more tart (like Granny Smith). I like to use a combo of Granny Smith and Fuji. Blessings, Kelly :)

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