10/17/2025
As some of you may know I (Dr Lisa) and gluten intolerant. I also tend to avoid store bought Gluten Free treats.
However I LOVE to bake up healthier gluten-free treats.
I have a personal love of fruit crisps and I make them all year around with various fruits (rhubarb/peach, peach/blueberry...)
This one is super tasty and yet
Recipe (courtesy of Bojon Gourmet) https://bojongourmet.com/paleo-apple-crisp-almond-flour/
Apples:
2 pounds sweet-tart apples (such as fuji, honeycrisp, or pink lady; about 7 medium)
ÂĽ cup apple cider or juice
1 tablespoon maple syrup (more if your apples are very tart)
1 ½ tablespoons lemon juice
â…› teaspoon fine sea or kosher salt
3 tablespoons unsalted butter, vegan butter, or coconut oil, diced
Crumble Topping:
Âľ cup (80 g) blanched almond flour*
ÂĽ cup (35 g) cassava flour*
1 ½ tablespoons (11 g) tapioca flour
½ cup (50 g) toasted pecans or walnuts, coarsely chopped*
â…“ cup (45 g) coconut sugar or maple sugar
½ teaspoon ground cinnamon
ÂĽ teaspoon freshly grated nutmeg
ÂĽ teaspoon fine sea or kosher salt
5 tablespoons (70 g) unsalted butter, vegan butter, or coconut oil, melted
Position a rack in the lower third of the oven and preheat to 350ÂşF.
Peel the apples using a T-shaped vegetable peeler. Cut the apple flesh off the core by standing a peeled apple upright and cutting downward next to the core to remove large chunks of apples. Place the chunks cut side-down and slice them fairly thin – about three-eighths of an inch.
Toss the apples in a large bowl with the apple cider, maple syrup, lemon juice, and salt.
Scrape the apples into a 9-inch round baking dish with 2-inch high sides (or an 8x8-inch square pan).
Dot the apples with the cubed butter.
Bake the apples at 350 until bubbling, 30-35 minutes. Stir gently.
