There are two kinds of desserts that I must make every fall.
No. 1 is the obligatory pumpkin pie for Thanksgiving, which I look forward to baking every year. The smell and taste of this classic pie brings back memories and makes me feel like I’m near family even though they live many states away. Even though the Mr. doesn’t like pumpkin pie, I can trick him into eating it if I throw coconut into the recipe.
No. 2 is apple crisp. Although it can be made a bazillion different ways I’m telling you this is hands down the best gluten-free apple crisp out there. Why? For starters it’s healthier than your usual crisp, but doesn’t sacrifice on taste. But perhaps the greatest feature of this dish is the surprise on the bottom: a caramel-y, gooey layer of pumpkin.
This gluten-free apple crisp is truly the best of both worlds when it comes to fall dessert recipes. It’s like a pumpkin pie and apple crisp all in one! Usually I find myself having to scoop copious amounts of ice cream onto my crisp to round out the flavor, but I found myself not needing to put ice cream on top of this new version, which I am excited to share with you all today. This is not to say ice cream wouldn’t go well with this crisp, I just think it’s a stand-out on its own.
I had the delight of sharing this crisp at a food blogger brunch with the lovely Stephanie of Girl Versus Dough, Melissa of The Faux Martha, Taylor of Greens & Chocolate, and Brenda of A Farmgirl’s Dabbles. Between Brenda’s butternut squash tart, Stephanie’s apple cider, Melissa’s frittata and Taylor’s coffee cake, it was hands down one of the best brunches I’ve had in my life. This crisp was just the cherry on top. 🙂 I hope you enjoy it too!
This is a sponsored post, written by me, and created in partnership with Canyon Bakehouse. All opinions expressed are straight from the heart.
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- [b]For the filling:[/b]
- 1/2 cup pumpkin
- 6 apples, sliced thin
- 1/2 cup coconut water
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- 1/4 cup cassava flour
- [br][b]For the topping:[/b]
- 1 cup oats
- 1/4 cup [url href=”http://canyonbakehouse.com” target=”_blank”]Canyon Bakehouse[/url] gluten-free bread, pulsed into breadcrumbs
- 1/2 cup cassava flour
- 1/2 cup coconut sugar
- 2 teaspoons chia seeds
- 1 teaspoon pumpkin pie spice
- 4 tablespoons butter
- 3 tablespoons coconut oil, melted
- Preheat the oven to 350˚ F. Use a spatula to spread pumpkin evenly on the bottom of a medium ceramic baking dish and set aside.
- In a medium bowl, mix together the apples, coconut water, cinnamon, maple syrup and cassava flour until combined. Pour apples evenly into baking dish.
- In another medium bowl, stir together the oats, breadcrumbs (use a food processor to pulse slices of bread into breadcrumbs), cassava flour, coconut sugar, chia seeds, pumpkin pie spice, and melted butter and coconut oil. Stir until all of the flour is incorporated and the mixture is moistened throughout.
- Spoon the oat mixture over the apple-pumpkin filling and use your fingers to break up the mixture until it is evenly distributed. Bake for 45 minutes, or until the top is golden. Let the crisp cool for about 10 minutes before serving.