Forget changing leaves and cooler temps. You want to know the real telltale sign that fall is here? Apple crisp! This version is an easy, no-muss, no-fuss dessert that’s always a crowd-pleaser. Use a mixture of apple varieties for maximum flavor — we used Cortland, Empire, and Honeycrisp.
Ingredients
For filling:
- 6 medium apples, peeled, cored, and diced
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
For topping:
- 1/2 cup almond flour
- 1/2 cup gluten-free oats
- 1/4 cup pecans, chopped
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup honey
- 3 tablespoons unsalted butter
Directions
- Preheat oven to 375°F (190°C).
- To make filling, combine apples, honey, lemon juice, and cinnamon in a medium bowl. Stir together until apples are evenly coated.
- To make topping, whisk together almond flour, oats, pecans, cinnamon, and salt in a separate bowl. Use a fork or your fingers to mix in honey and butter until topping has a crumbly consistency.
- Arrange apples in a 9-inch pie dish or baking dish. Cover with topping.
- Bake for 30 to 35 minutes, or until top is golden brown. Remove from oven and let cool for 5 to 10 minutes. Apple crisp is best served immediately. Store leftovers covered in refrigerator for up to 4 days.