The flavor of this apple crisp is inspired by the spices of the traditional Indian tea. Chai means tea in many cultures but the term is associated with the combination of spices that flavor the rich Indian black tea.
The spice blend varies from region to region but usually includes cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper. These warming spices work well in baked goods and love the warmth it brings to this simple apple crisp.
Chai Spice Apple Crisp
This recipe easily doubles, just use a 9×13 pan. The blend is very versatile, increase or decrease any of the flavors as you like.
1 cup almond flour
1/3 cup arrowroot flour
1/3 cup tapioca flour
1/3 cup coconut palm sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon vanilla powder
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup organic palm shortening or softened butter
6 medium apples, peeled and cut into chunks
1 tablespoon tapioca flour
1. Preheat oven to 350F.
2. Whisk flours, sugar, and spices together in a medium bowl.
3. Add the palm shortening or softened butter and mix together with your fingers, a large fork, or a mixer until crisp topping just comes together – the texture should be like damp sand. If it’s too dry, add more shortening or butter.
4. Toss apples and tapioca flour in an 8 or 9 inch square baking dish. Sprinkle crisp topping over apples.
5. Cover baking dish loosely with aluminum foil and bake in the oven for 35 minutes.
6. Uncover crisp and bake for 10 minutes more, making sure topping does not burn.
I always made my crisp with oats, but like the chia idea.
Hi Lori,
Not everyone digests oats very well – this is a grain-free crisp recipe.