Gluten-Free Apple Crisp is an absolutely delicious treat that's perfect for fall. Make it with apples, pears, and cranberries for Thanksgiving dessert.
Preheat the oven to 350F. Grease a rectangular 9" x13" baking dish (or slightly smaller) with butter, ghee, or coconut oil. Set aside.
In a large bowl, combine the apples, pears, cranberries, arrowroot flour, and salt. Toss well to combine, and pour into the baking dish.
In the same large bowl, combine the almond flour, coconut, coconut sugar, pecans, cinnamon, and salt. Mix well to combine. Pour in the melted butter and mix very well. Pour the topping over the fruit evenly.
Bake for 40-45 minutes until the filling is hot and bubbly. Serve warm as is. Or add a dollop of whipped heavy cream or coconut whipped cream.
*To make apple crisp, use six large apples and omit the pears.
For a true crisp, use gluten-free oats instead of almond flour.
If you can't use butter, try ghee for a buttery flavor. If that's not an option, use coconut oil.
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