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Sugar-Free, Gluten-Free Apple Crisp

September 14, 2014 by JennifersKitchen

Sugar-Free, Gluten-Free, Apple Crisp

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In the 1800’s, the amount of refined sugar consumed by the average American was just under 1 1/2 teaspoons a day.  But now, the average American eats over 22 teaspoons of sugar per day.

How are we getting so much sugar?

Refined sugar is hidden in over 70% of packaged foods, and then we add it in abundance to home-baked foods.

This delicious Sugar-Free Apple Crisp offers a sweet solution. Instead of using refined sugar, it’s sweetened with date sugar and pure maple syrup.
Sugar-Free, Gluten-Free Apple Crisp

What is date sugar?

Date sugar isn’t really a sugar. It’s a very tasty, natural sweetener made from dried dates – a very healthful, nutritious fruit. It adds a luscious, naturally sweet flavor to this healthy apple crisp.

 

Sugar-Free Recipes

Sugar-Free, Gluten-Free Apple Crisp
Print

Sugar-Free Apple Crisp

Cook 30 mins

Total 30 mins

Author All recipes on jenniferskitchen.com are property of jenniferskitchen and cannot be included in any other recipes collection, online or offline, without prior written permission.

Yield 6 servings

This fruit crisp is sweetened with date sugar which really isn’t sugar at all. Date sugar is simply dried, ground dates.

Ingredients

TOPPING

  • 1 3/4 cups quick-cooking oats (Use gluten-free oats if desired.)
  • 1/3 cup sorghum flour OR all-purpose flour
  • 1/4 cup date sugar
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil (doesn’t need to be melted, but should be soft)
  • 1/4 cup pure maple syrup
  • 2 tablespoons apple juice or apple juice concentrate
  • 1/4 cup chopped walnuts

APPLE FILLING

  • 2 tablespoons cornstarch or arrowroot powder
  • 2 tablespoons apple juice concentrate
  • 2 tablespoons orange juice concentrate
  • 7 – 8 medium apples (about 7 cups diced apples)

Instructions

  1. Stir together oats, flour, date sugar, and salt in a large mixing bowl.
  2. Cut in coconut oil until thoroughly incorporated.
  3. Stir in maple syrup and 2 tablespoons of apple juice.
  4. Mix in walnuts. Set aside.
  5. Prepare filling. Stir together arrowroot or cornstarch and juice concentrate in a large mixing bowl.
  6. Peel and dice apples into small pieces. Add to juice/starch mixture and mix well.
  7. Transfer apples to an oiled 8-inch x 8-inch baking dish. Spoon topping mixture over apples and lightly pat down.
  8. Bake at 350°F for 30 to 35 minutes or until topping is lightly browned. Serve hot, warm, or cold.

Notes

I like to use my chopper to cut the apples.

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Filed Under: Apple Recipes, Breakfast Recipes, Freezes Well, Gluten-Free, Oats, Recipes, Sugar-Free Treats, Weight Loss Recipes

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Reader Interactions

Comments

  1. Susan

    September 14, 2015 at 8:06 pm

    I love apple crisp, and it’s very difficult to find a good gluten-free recipe like this one. I’m going apple shopping tomorrow, so I can give this a try. Do you have a preference for the kind of apples to use?

    I can’t wait to see your post about the cutting boards. I’m thinking they would make perfect Christmas gifts for a couple of people I know.

    Reply
    • Jennifer's Kitchen

      September 16, 2015 at 10:00 am

      For the best flavor, I like to use a mixture of apples in my apple crisp.
      Jonagold, Empire, Honey Crisp, Mutzu, Pink Lady, Cortland, Golden Delicious, and Fuji are good options.

      Reply
  2. Sheridan

    September 29, 2015 at 11:12 am

    I am interested in some of your recipes, such as the Sugar-Free Apple Crisp.
    Do you post the nutrition information somewhere? My grandson was recently
    diagnosed with Type 1 Diabetes and the carbohydrate data is very helpful.

    Reply
    • Jennifer's Kitchen

      September 29, 2015 at 3:15 pm

      Hi Sheridan,
      Sorry I don’t have the that info for you; you can read more about why I don’t have nutrition information for my recipes here.

      Jennifer

      Reply
  3. fonda

    November 21, 2015 at 11:32 am

    Apple crisp recipe looks delicious. Can you substitute date sugar for coconut sugar?

    Reply
    • Jennifer's Kitchen

      November 23, 2015 at 6:00 pm

      Hi Fonda,
      I haven’t tried it with coconut sugar so I can’t say for sure, but I think I would stick with the date sugar because it adds a good flavor to the crisp.

      Reply

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