Last Update: December 12, 2022
Make the most of fall’s bounty of sweet Honeycrisp apples in this simple gluten-free crisp. A mix of blueberries, blackberries, and raspberries adds an extra tart punch.
Yield: 4 to 6 servings
Active Time: 10 minutes
Total Time: 50 minutes
2 pounds mixed apples (Granny Smith, Honeycrisp, Pink Lady, Gala), peeled, cored, and cut into 1 1/2-inch cubes
1 cup mixed berries (blueberries, blackberries, raspberries)
Juice of 1 lemon
Zest of 1 lemon
Zest of 1 orange
1 1/2 teaspoons cardamom
1/2 teaspoon cinnamon
2/3 cup plus 2 tablespoons raw sugar
3 cups almond flour
1 teaspoon Maldon salt
1 teaspoon vanilla extract
2 sticks chilled butter, cut into cubes
Preheat oven to 350 degrees.
Place cubed apples in a large bowl with berries, lemon juice, lemon and orange zest, cardamom, and cinnamon. Combine and pour into the bottom of an 8-inch square baking or pyrex dish. Sprinkle top with 2 tablespoons raw sugar.
For the topping, whisk together 2/3 cup raw sugar, almond flour, and salt. Stir in vanilla. Place chilled butter cubes in bowl and using two butter knives, cut butter into flour mixture until it comes together and large clumps form. Butter should still be visible in small sandy chunks. Crumble topping over fruit and bake in oven 30 to 40 minutes until top is a light golden brown. Let cool slightly before serving.
Photo credit: Paul Delmont
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