Cardamom Apple Crisp

My Cardamom Apple Crisp is about to make your house smell like fall. Simply spiced with cardamom and cinnamon and naturally sweetened, you’ll want to eat this one all season long. You don’t need any special tools to make this dessert and it’s beautiful as-is or topped with ice cream. Did I mention it’s gluten-free? Let’s eat!

I used to be one of those people that would get ALL up in arms about people celebrating holidays and seasons early. Too soon people, too soon. But ever since I had kids and time seems to be flying by so fast I can’t see straight, I don’t really care how soon something is celebrated. Christmas in July? Ok, I love Christmas, I can dig it.

BUT the majority of people aren’t like that. They get upset if you show them a pumpkin before September. And maybe they get upset if you show them a pumpkin before you’ve thoroughly shown them an apple.

So, although I showed you a pumpkin recipe earlier that I make year round (pumpkins are veggies people, so just eat them all year), I’m really excited to share my Cardamom Apple Crisp recipe with you now!

Apples are the gateway produce to autumn.

Let’s take a quick step back for a second and look at some apple recipes. Last year we went apple picking and made Slow Cooker Apple Butter and Apple Pie Cheesecake Jars! And this baked apple harvest oatmeal is one of my all-time favorites. Oh, and this apple pie oatmeal too. Duh.

Ok, back to this crisp! It’s gluten free of course, made with sweet white rice flour, coconut sugar and spiced with cardamom and cinnamon. I once described cardamom as a haunting floral scent and flavor, and I have loved that description ever since. Go me. It is one of my favorites, and I feel like everything leading up to fall needs a touch of cardamom.

One of the things I love the most about this recipe….ok two things: it’s perfect for 2-3 people to just hunch over and devour AND you don’t need any special tools to make it. Yes, I used a handheld mandoline to evenly slice the apples, but that’s totally not necessary. I used just a fork and my fingers to make the crumble topping, so I’m pretty sure you have all the tools you need. Please tell me you own a fork.

If you notice, for my Cardamom Apple Crisp, I use actually very little sweetener. The apple portion only has 2 Tbs. of coconut sugar in it. This is something that is doable because I used Honeycrisp apples, an already naturally sweet variety. Choose an apple you love and that you personally identify as sweet, and you’ll use less sugar. Nature loves you.

I’m pretty sure we’ve covered all of our bases. Ready to bake?

Cardamom Apple Crisp
Recipe by Melissa @ Treats With A Twist
Makes 3-4 servings (or 2…)

INGREDIENTS
¼ cup butter
¼ cup coconut sugar
¼ tsp. cinnamon
¼ tsp. cardamom
pinch of salt
½ cup sweet white rice flour
¼ cup sliced almonds
4 cups sliced apples (I like Honeycrisp)
1 Tbs. tapioca flour
2-3 Tbs. coconut sugar
1 ½ tsp. cinnamon
1 Tbs. orange juice

METHOD
Preheat your oven to 350 degrees F.

First make the crumb topping. Cut up your butter into small chunks. Toss them into a bowl with the coconut sugar, cinnamon, cardamom, salt, and sweet white rice flour. Use a fork or pastry blender to smash all the ingredients into the butter and work it all together until it resembles crumble (sandy with some pea-sized chunks, but no large pieces of just butter). Then add the almonds and work them in a bit with your fingers (I use a smoosh and blend motion with my fingers). Put the bowl of topping into the refrigerator.

Wash and slice your apples to even thickness. I like to use a mandoline and slice them thinly. Toss them in a bowl with the 1 Tbs tapioca flour, coconut sugar, cinnamon and orange juice. If you’re using a naturally very sweet apple, like Honeycrisp, you’ll only need around 2Tbs. of sugar. If you’re using a less sweet apple, use 3.

Pour the apples into a 9” skillet (I like using a 9” Le Creuset skillet, but you can use any 7-9” pan). Add the crumble on top in an even layer. Bake for 50-60 minutes, or until the crumble is golden and the apples are bubbly.
Let the Cardamom Apple Crisp cool slightly before scooping out servings. Top with vanilla ice cream if you want. Enjoy!

Keep finished crumb covered and on the counter for up to 24 hours or in the fridge for 4 days. 

 

Are you loving apple season?! Try this recipe! And this one…then this one!!

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