1 1/2 cups blanched almond flour
1 cup gluten-free oats (or another cup almond flour)
1/2 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup melted butter
1 Tbsp vanilla extract
6-8 medium apples, peeled and chopped into 1-inch cubes or sliced
Preheat oven to 350 degrees F.
In a large bowl, combine almond flour, sugar, salt, cinnamon and nutmeg. Mix in melted butter and vanilla.
Place apples in a 9x9 inch baking dish. Sprinkle almond mixture evenly over the apples. Cover and bake for 50 minutes on low rack.
When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp. Serve warm.
NOTE: I use a mixture of Granny Smith, Cortland, Empire and McIntosh apples for this recipe.
Cran-Apple Crisp: Add fresh or frozen cranberries in with the apples in a large bowl. Add 1 Tbsp cornstarch, 2 Tbsp white sugar and a sprinkle of nutmeg then mix to combine before dumping into the pan. Do the topping the same as the recipe says.
This recipe is also linked to...
Everyday Sisters' Sharing Sundays: Apples
Everyday Sisters' Sharing Sundays: Nuts
This Week's Cravings: Apples
It's a Blog Party's Fall Fest Apple Recipes 2011
Food on Friday: Cherries and Almonds