It’s the last day of the Cincinnati Fall Recipe Week – and what a week it has been! Before wrapping up with a recipe of my own, I wanted to thank once again all of the awesome writers who contributed to make this such an awesome week. We hope you’ve loved these fantastic recipes as much as we have and we look forward to doing this again soon.
You can find a list of all the Cincinnati Fall Recipe Week recipes here.
I had a challenge. There was a 2.5 kilo bag of ripe apples on my counter I needed to use and I wanted it to be something reasonably healthy. While coming up with ideas I remembered my mom’s apple crisp when I was growing up. I never really cared for the apples themselves (I’ve always hated anything with baked apples) but I loved the crisp portion of it. We not only had an excess of honeycrisp apples, but I wanted to give the dish a shot since I’ve never liked baked apples (I’m still pretty sure I hate apple pie too).
This got me to wondering how I could create the perfect dish of apple crisp, but without the flour and oats. After about an hour of research into different types of apple crisp, as well as learning more about baking apples in general, I came up with this grain-free version of apple crisp and decided to run with it.
I broke out the scale and mixer then went to work. I always weigh all my ingredients whenever I’m baking, working with powders or large ingredients since this will allow for greater consistency and precision.
Luckily, the dish was fantastic. The crisp portion is nutty and crunchy with a touch of sweet, while the apples are sweet and juicy. Thanks to the research and this trial, I’ve decided that honeycrisp and fuji apples are the best for baking, particularly this recipe, however you should use what you prefer.
The ingredients listed for the crisp is for a bit less than we used, as you can see in the pictures. Since Adam likes there to be a lot of crisp in his apple crisp, I doubled the amounts. The amount listed is enough to lightly cover the top, however when you double the recipe it makes about enough for a 1/4 inch thick top.
Grain-Free Apple Crisp
Yield: ~8 servings
For the crisp:
- ~1 cup almonds, chopped
- 60 g almond flour (~1/2 cup loose)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 35 g unsweetened coconut flakes (~1/2 cup loose)
- 100 g brown sugar (~1/2 cup loose)
- 1 stick butter
- 2 eggs
- pinch salt
- 2 tsp cinnamon
For the Apples:
- 1.3 kg apples (I prefer honeycrisp or fuji) (~3 lbs)
- 1/4 cup maple syrup
- 1 tbsp cinnamon
- Start the butter melting and preheat the oven to 350 degrees F.
- Combine the dry ingredients for the crisp and start mixing them well. Once the butter is melted, add it and the eggs to the dry ingredients and combine with your mixer set on low-speed until the crisp forms into clumps.
- Peel and chop up the apples into bite-sized cubes and put them in their own bowl or bag. Add the cinnamon and maple syrup and shake to combine.
- Line a 9 in x 13 in pan with the apples, then cover with the crisp and bake for about 45 minutes, or until the apples are soft and the top is golden brown.