Gluten Free Apple Crisp


[gluten free, low-carb]

A healthy upgrade to this autumn classic, this apple crisp has all of the flavors and textures of a traditional crisp without the gluten, heavy carbs, or guilt. I made mine using all organic ingredients to make it even more healthy. This recipe does call for some butter sourced from grass-fed, healthy cows, and in my opinion there is nothing wrong with that. It’s all about the source. I hope you enjoy it as much as we do in my house!


For the filling:

·         4 granny smith apples; cored, peeled, and sliced into thin slices

·         1 tablespoon orange juice

·         2 teaspoons cinnamon

·         ¼ cup pure maple syrup

·         ½ teaspoon vanilla extract

·         1 tablespoon grass-fed butter, melted (I use Kerrygold brand)

For the crisp topping:

·         1 cup pecans chopped into small pieces

·         1 cup almond flour

·         3 tablespoons grass-fed butter

·         2 tablespoons pure maple syrup

·         2 tablespoons coconut sugar

·         1 teaspoon cinnamon

·         ½ teaspoon vanilla extract


1.       Preheat your oven to 400 degrees.

2.       Into a large mixing bowl combine all of the ingredients for the filling.

3.       Pour the filling into a glass 8X8 baking dish, cover with tin foil and then poke a few holes into the tin foil.

4.       Place the covered dish into the oven on the middle rack for about 20 minutes.

5.       While the filling is cooking, prepare the topping by adding 3 tablespoons of grass-fed butter into a pan over medium/low heat.

6.       Once the butter is melted add the pecans and almond flour and use a wooden spoon to combine.

7.       Add the rest of the topping ingredients and combine until everything is mixed together well. You can also add more sweetener if you’d like.

8.       When the filling is ready carefully take it out of the oven and sprinkle the topping all over.

9.       Place the dish back into the oven uncovered for an additional 5-8 minutes.

10.   Enjoy fresh out of the oven with a scoop of organic vanilla ice cream or as is.