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Caramel Apple Crisp with Almond Flour and Oats

 

Caramel Apple Crisp with Almond Flour and Oats

Fall is the perfect time for warm, cozy desserts, and Caramel Apple Crisp with Almond Flour and Oats is one of my favorites.  The sweet, brown sugar, caramel apples and crisp almond flour, cinnamon, oat topping are a swoon-worthy combination that become even better with a scoop of vanilla ice cream.   Not only is this twist on a comfort food classic delicious, it’s easy to put together and can be made gluten-free with one simple ingredient switch. 

Begin by peeling, coring and thinly slicing five apples and placing them in a large bowl.  Add the brown sugar, caramel topping, cinnamon and flour and toss together until well combined.  I used Hodgson Mill Naturally White Flour, but you can substitute Hodgson Mill Gluten Free All Purpose Baking Flour with great results.  I told you it was simple!


Spoon the apple mixture into a 9x9-inch baking pan lightly coated with non-stick cooking spray and set aside.


In a small bowl, combine the Hodgson Mill Thick Cut Rolled Oats, Almond Flour/Meal, baking soda, cinnamon and brown sugar.  Pour in the coconut oil and mix until all of the ingredients are thoroughly coated.  Unlike streusel toppings made with butter, this version is much wetter looking with the coconut oil. No worries, though - it bakes into a delightfully crisp topping that compliments the warm, caramel apples perfectly. 


Spread the oat mixture evenly over the apples and bake in a 350°F oven for 50 minutes to an hour or until the mixture is bubbly and deep golden brown.  Remove from the oven and allow to cool for 30 minutes (so the juices have time to thicken) before serving.


If you love the combination of caramel and apples like I do, then this Caramel Apple Crisp with Almond Flour and Oats is for you.  Each spoonful of warm, baked apples is laced with sweet cinnamon spice and buttery caramel – a decadent duo to say the least.  And don’t forget the almond flour and oat topping; it adds not only crunch but also a nutty flavor, boost of protein and health and nutritional benefits to this delicious dessert.  Plus, both Hodgson Mill Almond Flour/Meal and Thick Cut Rolled Oats are certified gluten free, so by using Hodgson Mill Gluten Free All Purpose Baking Flour in place of Naturally White Flour, this sweet treat instantly becomes fit for those with gluten restrictions as well. 

Make good use of October’s plentiful supply of fresh apples and fix a big dish of Caramel Apple Crisp with Almond Flour and Oats.  Topped with a scoop of vanilla ice cream, it’s sure to be one of your favorite fall comfort foods, too.  Enjoy!

Ingredients

Instructions

In a large bowl, combine the apples, brown sugar, caramel topping, cinnamon, and flour. Toss together until thoroughly mixed. Spoon the apple mixture into a 9x9-inch baking pan lightly coated with non-stick cooking spray and set aside. In a small bowl, combine the Hodgson Mill Thick Cut Rolled Oats, Almond Flour/Meal, baking soda, cinnamon and brown sugar. Pour in the coconut oil and mix until all of the ingredients are well coated. Spread the oat mixture evenly over the apples and bake in a 350°F oven for 50 minutes to an hour or until the mixture is bubbly and deep golden brown. Remove from the oven and allow to cool for 30 minutes (so the juices have time to thicken) before serving. Top with vanilla ice cream if desired. Leftovers will keep in an airtight container at room temperature for up to three days.

Serves 8

Original recipe by Holly


You can find Caramel Apple Crisp with Almond Flour and Oats and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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Avatar  custom writings 2 years agoReply

I tried also with peach and I liked it more, and with blue berries as well, however apples are also good.

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