For the filling:

4 large apples, peeled, cored, and diced

1 teaspoon cinnamon

2 tablespoons honey

1 teaspoon lemon juice

For the topping:

1 cup almond flour

1 cup gluten-free whole oats

1/4  teaspoon salt

2 teaspoon cinnamon

1/4 cup pecans, chopped

1/2 cup honey

6 tablespoons unsalted butter


Preheat oven to 375 degrees F. In a medium bowl, combine the apples, 1 teaspoon cinnamon, 2 tablespoons honey, and lemon juice. Stir together until apples are coated evenly.

In a separate bowl, whisk together the almond flour, oats, salt, remaining cinnamon, and pecans. Use a fork or your fingers (it’s messy, but effective) to mix in the remaining honey and butter, until the topping has a crumbly consistency.

Arrange the apples into a 9-inch pie dish or baking dish. Cover with the crumble topping. Bake for 30 to 35 minutes, or until the top is golden brown. Remove from the oven and cool for 5 to 10 minutes. Apple crisp is best served immediately, when it’s warm. Add some dairy free ice-cream or regular one 🙂 It can also be served at room temperature. Store, covered, in the refrigerator up to four days.

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