This apple crisp recipe is gluten free and it does not use oats. When I made it over the weekend, I decided to replace half the sugar with coconut palm sugar. Not only does it make the recipe healthier, it adds its own flavor to the recipe, which we enjoyed. The palm sugar is dark and gives the topping a darker color than it will have if you use only white sugar.
This was my first time making apple crisp this fall. Part of the reason I hadn’t made it sooner is that my oldest son (the one who is gluten free)usually isn’t too fond of cooked fruit desserts. I didn’t expect him to be thrilled with this one (he never was in the past), but I was pleasantly surprised when he said he enjoyed it. Maybe it was the healthier coconut oil and coconut palm sugar I used.
I have always used butter or a dairy free margarine in this recipe, but I decided to try coconut oil this time. I had just received my order of Tropical Traditions Expeller Pressed Coconut Oil which Heidi of Adventures of a Gluten-Free Mom recommended.
I’ve been using coconut oil for some time, but the brands I have tried all have some coconut flavor to them. I don’t really mind the flavor, but my picky eater is very picky about it. It’s not that he totally dislikes coconut, but he doesn’t like it in everything and definitely not where it doesn’t belong such as sautéed zucchini! Because I’ve been buying BJ’s brand shampoo for them which is coconut scented, it makes him feel like he’s eating shampoo!
That’s why I was thrilled when I read Heidi’s recommendation for this coconut oil which does not have any coconut flavor. It worked great in this recipe, but butter or a substitute will work too.
- 6 cups peeled and sliced Granny Smith apples
- 1 cup sorghum flour
- ½ cup granulated sugar
- ½ cup coconut palm sugar (or additional granulated sugar)
- ¾ cup solid coconut oil (or butter or margarine)
- 1 teaspoon cinnamon
- Preheat oven to 350°.
- Place the apple slices in a greased 9 x 13 inch baking dish.
- Mix the remaining ingredients together in a mixing bowl using a dough blender.
- Sprinkle on top of the apples and bake for 35 – 45 minutes until the apples are soft.
This post is submitted to Slightly Indulgent Tuesdays.