Gluten Free Apple Crisp
I’m usually not one to brag, but I’ll go ahead and say it: this is the BEST gluten free apple crisp out there. Why? I’ve gone ahead and added all the best things about fall right into one dish: local apples, warming spices, crunchy oats, and tangy goat yogurt. Nothing is better for fall than a warm apple crisp, am I right?
It is officially Fall here in Boston, and while it makes me sad to say goodbye to summer, and very scared of what is to come (#winteriscoming), I absolutely LOVE autumn in New England. The trees start to turn bright orange, red, and yellow, I get to whip out my fall uniform (chunky sweater, jeans, and booties), and of course – the apple orchards are open.
Seriously, I’m so excited to cook up all the fall things, light candles, be cozy, and fully embrace these cooler (but not COLD) months. My favorite thing to do during these fall months is to cook lots of cozy foods that fill the house with amazing warming smells. I included ceylon cinnamon, ginger, ground cloves, and nutmeg into this gluten free apple crisp for that specific reason.
What is Ghee?
The other ingredient that I added, which I think makes a huge difference is this madagascar vanilla ghee. I love that this ghee is already infused with vanilla and cinnamon, making the crumble so moist, but still crunchy, and packed with flavor.
So what exactly is ghee? Ghee is clarified butter, traditionally used in Indian cooking and Ayurvedic practices. I actually used ghee a lot when I lived in India and Nepal, as it can be left out and doesn’t need refrigeration (yeah, I didn’t have a refrigerator for 8 months). Ghee is made by slowly simmering butter that has been churned from cream. This separates the milk solids and the water from the butter fat. This slow cooking process also develops a rich almost nutty flavor in the ghee butter.
You could definitely make ghee at home from butter, but I love this brand because they make infused ghee, and use grass fed, non-GMO, all-natural butter. Why use it? You can cook at a higher smoke point of 450 F versus regular butter, which has a smoke point of 350 F. Meaning, you’re less likely to burn your gluten free apple crisp 🙂
Lastly, I added in goat yogurt to the crumble to make it a little more moist, and topped the apple crisp with a dollop of goat yogurt as well. I think it adds a nice tang to the mix. If you’re not into dairy, I would sub out coconut oil for the ghee, and coconut yogurt for the goat yogurt.
I hope you love this gluten free apple crisp, let me know in the comments if you make it!
- 3-5 large apples (sliced into wedges)
- 1/3 cup maple syrup
- 1/3 cup water
- 1.5 teaspoons arrow root powder
- 1 teaspoon ceylon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 2 cups gluten free old fashioned oats
- 1/2 cup almond flour
- 1/3 cup coconut sugar
- 1/4 teaspoon sea salt
- 4 tablespoons vanilla ghee (sub coconut oil for DF)
- 1/4 cup goat yogurt (sub coconut yogurt for DF)
- Preheat your oven to 350 degrees F
- Place the sliced apples into a square baking dish ( 9 x 9)
- In a bowl, mix together the maple syrup, water, and spices. Then add the arrowroot powder and mix until well combined.
- Pour the mixture over the apples, toss to coat, and bake in the oven for 25 minutes
- Meanwhile, in a large bowl combine the oats, almond flour, coconut sugar, and sea salt.
- Melt the ghee, and add in the vanilla ghee and goat yogurt. Mix well to combine. Add an extra pinch of cinnamon if you like!
- Take the apples out from the oven and give them a mix, and line up the apples to lay flat.
- Gently spread the oat mixture on top, covering most of the apple slices
- Bake in the oven for 20-25 minutes, until the top is golden brown
- Let the crisp sit for 5-10 minutes to cool.