Ingredients

Filling:

• 2–3 small/medium Granny Smith apples, peeled and thinly sliced (roughly a little over 1 pound)

• 2–3 small/medium pink lady apples, peeled and thinly sliced (roughly a little over 1 pound)

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cardamom

• 1 tablespoon vanilla extract

• 1 tablespoon arrowroot starch or corn starch

• 1/3 cup maple syrup

• pinch of sea salt

Crisp Topping:

• 1 1/2 cups gluten free old fashioned oats

• 1/2 cup almond flour

• 1/2 cup dark brown sugar

• 1 teaspoon ground cinnamon

• 1 tsp baking powder

• pinch of salt

• 6 tablespoons unsalted butter, cubed

Method

1. Preheat your oven to 350 degrees.

2. To a large mixing bowl, add the sliced apples, cinnamon, cardamom, vanilla, arrowroot starch, and maple syrup. Toss until everything is well combined and apples are well coated.

3. Transfer the apples to a greased 8×8 baking dish.

4. Next, make the crisp topping. Add the gluten-free oats, almond flour, dark brown sugar, ground cinnamon, and baking powder to the mixing bowl. Use a fork to mix all of the dry ingredients until well combined.

5. Next, add the cubed butter to the mixing bowl. Use your hands to work the butter into the dry ingredients until you have a clumpy crisp topping.

6. Sprinkle the crisp evenly over the apple filling. Bake the crisp at 350 degrees for 55-60 minutes until the apple filling is bubbling. To prevent the crisp from burning or becoming too brown, cover it loosely with a sheet of foil after 20-25 minutes.

7. Once the crisp is done, remove it from the oven and let it cool for 10-15 minutes before serving.

From allthehealthythings.com