Gluten-Free Apple Crisp

• Preheat oven to 375°F.

To Make the Apple Filling

• Peel, core and chop your apples. I used this apple corer/slicer in one, then just cut the apple slices in half.
• Add the apples to a large mixing bowl and toss them in the lemon juice, then add in the orange juice, lemon zest, vanilla extract, coconut sugar, gluten-free flour, apple pie spice and ground nutmeg over the top, then toss the apples to combine, making sure all the apples are well coated.
• Pour the apples into a 9 x 13 casserole baking dish that’s been buttered. Spread them out in an even layer.

To Make the Streusel Topping

• Add the gluten-free flour, rolled oats, coconut sugar, brown sugar, apple pie spice and ground nutmeg to a mixing bowl. Whisk to combine, then add in the cold cubed butter. Incorporate the butter into the mixture using your hands or a pastry cutter. Work fast, so the warmth of your hands doesn’t soften the butter too much.
• Crumble the mixture over the apples and bake for 40-45 minutes or until the topping is golden.
• Allow to cool before serving. This gives the streusel topping time to set and slightly cools the VERY hot apples as well. I like to serve it while it’s still very warm, with a scoop of vanilla ice cream over the top.