Gluten-Free Apple Crisp

This recipe was given by Fahran!

Allergy Information: Free from peanuts, wheat/gluten, fish, shellfish, soy, eggs, and sesame. CONTAINS TREE NUTS AND MILK/DAIRY

Tools:

• 13 x 9 baking pan

• Apple peeler

• Lemon zester

• Oven

• Bowls

Ingredients

• 14 apples, or however many needed to fill your baking pan most of the way to the top

• 1 lemon

• ⅓ cup honey

• 1 teaspoon vanilla

• ½ teaspoon cardamom

• ¼ teaspoon ginger

• 1 teaspoon cornstarch

• 1 ½ cups almond flower

• 2 cups rolled oats

• ½ cup brown sugar

• 1 teaspoon cinnamon

• ¼ teaspoon salt

• 1 stick butter (½ cup)

• ⅔ cup sliced almonds

Steps

1. Wash, peel, core, and slice your apples into small pieces. **Make sure to slice your apples into small pieces. Pieces that are too large will not bake and soften fully.**

2. As you slice, add the pieces into your baking pan so you know how many apples you will need. The pan should be filled mostly (about 80% of the way) to the top with apple slices.

3. Zest one lemon and set the zest aside.

4. In a large mixing bowl, combine the juice of the lemon with the honey, vanilla, cardamom, ginger, and cornstarch.

5. Then mix in your apples, making sure to evenly and thoroughly spread the flavoring. Feel free to add more or less of anything, to taste.

6. Then transfer back into the baking dish.

7. Preheat your oven to 365 degrees Fahrenheit.

8. Combine the almond flour, oats, brown sugar, cinnamon, and salt in a bowl.

9. Add in about ⅔ of the butter, and knead thoroughly with your hands until everything is completely combined.

10. Mix in the sliced almonds.

11. Spread the crisp topping mixture evenly over the apples in the making dish.

12. Slice the remaining butter thinly and distribute over the top.

13. Bake for about one hour, or until it smells good and is bubbling.

14. Serve with whipped cream, ice cream, or by itself, and enjoy!

Fahran's Bio:

Hi! My name is Fahran Bajaj, and I’m from Massachusetts. I’m allergic to gluten, peanuts, tree nuts (except almonds), green peas, chickpeas, lentils, and sesame. Some fun facts about me are that I play tennis at my school and I taught myself how to juggle.