Do you need to peel the apples for this recipe?

It's not absolutely necessary, but I prefer to peel them as the skin can end up a little tough and chewy in the filling.

How can you make this recipe vegan?

Just substitute the butter with plant-based butter.

Can you use a different size dish?

This recipe makes a large apple crisp, so I recommend using a 9x13 baking dish or pan. If you'd like to use an 8 or 9 inch square pan or pie dish, just cut the recipe in half.

How do you store and reheat this crisp? Can you freeze it?

Any leftover crisp is best stored in an airtight container in the fridge. The topping will stay crisp for 3-4 days. You can reheat the crisp in the oven or warm individual servings in the microwave for 45-60 seconds. (The crisp topping will still be crispy!) You can also freeze the crisp, but I find the topping and apples don't quite have the same texture once thawed and reheated.

Almond Flour Apple Pecan Crisp (Gluten-Free)

Description

This gluten-free Almond Flour Apple Pecan Crisp is filled with tender spiced apples and topped with a thick, crunchy and buttery oat topping.

Ingredients

For the crisp topping:

1 3/4 cups (198g) old fashioned rolled oats
1 1/4 cups (130g) fine blanched almond flour
1 cup (130g) chopped raw pecans
3/4 cup (171g) light brown sugar, packed
2 tablespoons (15g) cornstarch
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
3/4 cup (170g) unsalted butter, melted

For the apple filling:

3 pounds apples, about 8 medium-sized apples, peeled, cored and cut into 1-inch chunks (about 8 cups) *see note
1/3 cup (80g) light brown sugar, packed
2 tablespoons (15g) cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon fine sea salt

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Instructions

Preheat oven to 350F and grease a 9 x 13 inch baking dish.
In a large bowl, whisk together the oats, almond flour, pecans, brown sugar, cornstarch, cinnamon, baking powder and salt.
Add the melted butter and vanilla and mix together until well combined. Place in fridge while you make the apple filling.
In a large bowl, combine the chopped apples, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg and salt. Stir until the apples are well coated.
Pour the apple mixture into the bottom of the prepared baking dish.
Spread the oat topping over the apples in an even layer.
Bake for 20-25 minutes, or until the topping is golden brown. Remove from oven and carefully cover the crisp with foil. Bake for another 15-20 minutes, or until the apple filling is bubbling around the edges.
Let cool for 15-20 minutes before serving.

Notes

I used Gala apples for this recipe as they’re sweet and hold their shape well. They’re also more affordable and readily available compared to some other varieties. If you prefer a more tart/sweet apple, Honeycrisp works well, and for even more tartness, use Granny Smith. If you use these varieties, you may wish to add a little more sugar to the filling.
Cut the apples into even sized pieces so they cook evenly. I like big chunks of apples in my crisp, so I cut them into 1-inch pieces. If you cut the apples smaller, they will cook quicker so you’ll need to reduce the baking time.
The crisp topping browns quickly and the pecans burn easily, so you’ll want to cover the crisp with foil midway through baking.
To keep this crisp gluten-free, make sure you use certified gluten-free oats.