Apple crisp is a quick delicious seasonal dessert that could be made with and also without oats and consists of apples that have been stewed with a gluten-free streusel topping that is made with ground almonds. Apple crisp is baked. Completely safe to prepare, and a fan favorite among the family! In addition, oats are not required in order to obtain the ideal crumbly topping for this recipe. Would you believe me if I told you that you could whip up this gluten-free apple crisp in less than a quarter of an hour? But whether you choose to believe it or not, the fact remains that it is true. Apple crisp, which in the UK is more commonly known as apple crumble, is a delectable dessert that can be prepared with little effort and boasts a robust flavor. This recipe does not call for any flour or oats, so no such ingredients are included. In addition, the topping does not contain any grains or dairy products, which makes it appropriate for individuals who follow a paleo, vegan, or gluten-free diet. The ideal dessert for the fall season is a baked good that consists of warm apples that are bubbling and then topped with a gluten-free topping that is both chewy and delicious. 
Apple crisp made without gluten is so delicious that it can be eaten at any time of the year, but it is especially delicious as a Thanksgiving dessert because it contains fresh apples and a warm cinnamon topping. Apple desserts, whether in the form of pudding or pie, were a mainstay for me as I was growing up, and this recipe for gluten-free apple crisp brings back fond childhood memories of eating apple desserts. Typically, sugar, butter, and flour are the three ingredients that make up the topping mixture. Although wheat is not typically present in the flour that is utilized, there are an increasing number of recipes available today (including mine) that can be adapted to avoid the presence of gluten. Oats are a common ingredient in apple crisp and crumble recipes, and quite a few of them require their use. In addition to being naturally free of gluten, oats are an excellent ingredient to use when making a topping that has a crumbly consistency. While I do enjoy a good apple crisp with an oaty topping, I've found that using ground almonds to make a good foolproof topping that's high in fat and protein has become one of my favorite methods. 
If you enjoy the flavor of apples that have been stewed until they are tender and juicy, then you should definitely consider chopping the apples and cooking them for a number of minutes in a stew. This is the method of preparation for apple crisp that, in my opinion, yields the best results due to the fact that it imparts a flavor that is significantly richer. Because you do lose some of the apple's volume in the process, I always make sure to add an extra one or two apples to make up for it. After the apples have been reduced in size, they should be tossed into a baking dish and then simply spread out in an even and flat manner so that everything is level. In order to make the topping into a crumble-like mixture, you will need to use your hands. It's very easy to make, but in order for the crumble to hold together properly, you'll need cold butter that's been cut into small cubes. It's as simple as combining the cold butter with the ground almonds, coconut sugar, and spices all at once. Then, using the pads of your fingers, work the butter into the dry ingredients until it is thoroughly combined. 
Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) and gas mark 4. Finish preparing the apples by peeling, coring, and chopping them. After peeling the apples, place them in a bowl of water with a teaspoon of Himalayan pink salt. Allow the apples to sit in this solution for 15 minutes. By using this method, you can prevent the apples from browning too quickly. When you are finished peeling the apples, give them a quick rinse and then get rid of the salt water. In a saucepan of medium size, melt the butter over medium heat. After that, stir in the coconut sugar and cinnamon. Finally, add the water and apples to the saucepan. Cook until the apples are tender, about 10 minutes. Turn the heat down to low and cook the apples in a gentle simmer for ten minutes, stirring them occasionally to ensure that nothing sticks to the bottom of the pan. When the food is done cooking, pour any remaining liquid through a colander to remove it. Place the apple slices in a pyrex or pie dish that can withstand high temperatures. 
To make the topping, start by putting all of the ingredients listed into a bowl of about medium size. You can achieve a crumbly consistency by rubbing the cold butter into the sugar, spices, and ground almonds with the pads of your finger tips until you get the desired effect. In the event that the crumble is too sticky, add up to a half cup's worth of ground almonds. Throughout the entire surface of the apples that have been stewed, evenly sprinkle the crumble mixture. Baking in the oven for about ten minutes, or until it begins to turn a very light golden brown color. It is recommended to use cling film or saran wrap to tightly wrap any leftovers before storing them in the refrigerator for up to four days. If you don't want to eat the crisp cold, simply reheat it in the microwave before serving. For this sweet dish, you can use any kind of apples you like. It is NOT advisable to place this dessert in the freezer because the apples will turn into a paste and it will not be able to withstand being reheated. 
The sweetness is not overpowering; however, if you want your apple crisp to be extremely sweet, you should add more sugar or another type of sweetener. It is always recommended to do taste tests of the topping as you go along and make adjustments as necessary. If you are looking for a sweetener with fewer carbohydrates, erythritol, monkfruit, stevia, or sucralose are all good choices. While you are working your way through peeling and chopping each apple, place the chopped apples in a bowl filled with salt water. Make sure to use a pyrex dish that is safe for the oven; the one I have is 8 by 6 inches. In order to successfully make the crumble, you need to guarantee that the butter is cold. Remove any excess liquid so that the bottom of the pie dish does not become covered with a layer of liquid or apples.
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