There is no dessert more versatile and forgiving then a fruit crisp. The fruit can change with the season and the topping is not the sensitive beast that pie crusts tend to be.
Most crisp or crumble recipes call for sugar to be mixed in with the fruit but I find it unnecessary in most cases. The topping can easily switch from flour based to gluten free without issue. Both versions call for the same technique. Any nut combination can be used for the topping though lately our favorite includes macadamia nuts. I have made this recipe with mangoes (I added lemon zest to the filling for that one), a mix of blueberries and apples, but the all apple one is our favorite.
The topping can be made ahead and stored in the refrigerator or freezer. A nice variation is to bake in individual ramekins or double the recipe and serve in a 9 x 13 baking dish. (I usually double the recipe over holiday weekends- it’s a great breakfast with fresh cream!).
Apple Macadamia Nut Crisp
For a dairy-free version omit the butter in the apple filling and use coconut oil in the topping.
Filling:
5-6 apples peeled and coarsely chopped
4 tablespoons butter, diced
1 teaspoon ground cinnamon
Topping:
1 cup almond flour, or spelt/wheat flour
3/4 cup macadamia nuts, coarsely chopped
3/4 cup pecans and/or walnuts, coarsely chopped
2 tablespoons coconut/palm sugar or other granulated sweetener
1 tablespoon cinnamon
1/2 teaspoon ginger
pinch of nutmeg
4 tablespoons butter, melted, or coconut oil
1. Preheat oven to 350 degrees.
2. Combine chopped apples, diced butter, and cinnamon in a pie dish, cover, and place in oven while preparing crisp topping.
3. Combine dry ingredients in a medium bowl.
4. Pour butter (or coconut oil) in the bowl and use your fingers to incorporate the butter until the mixture is crumbly and evenly moistened.
5. Remove baking dish from the oven and crumble topping evenly over the apples.
6. Bake covered for 45 minutes. Remove cover and bake another 10 minutes until topping turns golden brown.
7. Let stand 10 minutes before serving.
Do you have a great Rosh Hashana recipe to share? Are you looking for new ideas? Check out the “Real Food Holidays – Rosh Hashana” Blog Carnival.
This post is linked to Monday Mania | The Healthy Home Economist, Simply Sugar and Gluten-Free | Slightly Indulgent Tuesdays, Two for Tuesday | A Moderate Life, GNOWFGLINS | Tuesday Twister, Naturally Knocked Up | Wheatless Wednesday, and Kelly the Kitchen Kop | Real Food Wednesday.
I completely agree with your thoughts on crisps!! This looks yummy!~!!
I love apple crisp – and I really like your twist on it with the macadamia nuts and the lovely nutty topping. Yum!
It’s like a little bowl of heaven…seriously, wish I could have some, it sounds amazing! Thanks for sharing it w/ t4t this week =)
Hi Lisa and many blessings for the Holidays! Fruit crisps are the way I love to enjoy sweet fruits in the summer. Pies seem WAY to sweet and heavy to me! I have some peaches So, I may try this with a few of them. Thanks for linking to the two for tuesday recipe blog hop! 🙂 Alex@amoderatelife
I’m a gf eater, and since even though it’s been a while since I’ve had a wheat flour crumble topping, I still think I prefer the version with almond flour. But your addition of macadamia nuts is brilliant. They have such a unique crunch. Thank you for bringing this versatile recipe to Two for Tuesday.
After seeing this I made apple crisp – I heart apple crisp!!! I couldn’t help myself. Thanks for linking to Two for Tues!
It’s taking everything I have in me not to run up to my kitchen and make this NOW! 🙂 I totally didn’t think to use almond flour – doh!
Thanks for linking up – I stumbled!
This looks fantastic, I wish I had some right now!
I made apple crisp for my son’s class (American Revolution Day). I wish I had this recipe instead of the Betty Crocker one! Thanks for stopping by Monday Mania to share!
This looks scrumptious! Can I make almond flour simply by pulsing almonds into a fine powder, or do I have to buy it? Thanks!
I use blanched almond flour for most of my baking (I buy it online). A recipe like this would work with the pulsed almonds, but more delicate recipes like cakes and crackers would benefit from the blanched version.
Have you heard the saying “An Apple a Day keeps the Doctor away!” Well this makes following this saying easier and more enjoyable! This dish brings the flavor of the apple into a whole new level!
Irene @ H.V.R. recently posted..Is Healthy Alcohol Consumption Possible?
Nice. I make a lot of crisps, but I admit my vision didn’t extend as far as the mango you mention. I’ve made crisps gluten free by using a gluten-free baking mix, but I’ll have to try with the almond flour, that would probably be more healthy. Thanks for the ideas! Sharing this one on Pinterest…….
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Great article. This article is well written and I agree with everything you said. You just took apple crisp to a whole new level…I LOVE it! This looks amazing. I just want to dive right into this for breakfast. Peanut butter is the perfect addition and you really nailed this! I always think about eating crisps for breakfast when I have them in the house! This looks fantastic! Love the peanut butter!