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.
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 Apple Crisp
Ingredients
TOPPING
- 1 3/4 cups quick-cooking (not instant) oats - gluten-free if desired
- 1/3 cup sorghum flour - OR all-purpose flour
- 1/4 cup date sugar
- 1/2 teaspoon salt
- 1/4 cup soft coconut oil
- 1/4 cup pure maple syrup
- 2 tablespoons apple juice or frozen apple juice concentrate
- 1/4 cup chopped raw walnuts
APPLE FILLING
- 2 tablespoons organic cornstarch - or tapioca starch or arrowroot powder
- 2 tablespoons frozen apple juice concentrate
- 2 tablespoons frozen orange juice concentrate
- 7 to 8 medium apples - (about 7 cups diced apples)
Instructions
- Stir together oats, flour, date sugar, and salt in a large mixing bowl.
- Cut in coconut oil until thoroughly incorporated.
- Stir in maple syrup and 2 tablespoons of apple juice.
- Mix in walnuts. Set aside.
- Prepare filling. Stir together arrowroot or cornstarch and juice concentrate in a large mixing bowl.
- Peel and dice apples into small pieces. Add to juice/starch mixture and mix well.
- Transfer apples to an oiled 8-inch x 8-inch baking dish. Spoon topping mixture over apples and lightly pat down.
- Bake at 350°F for 30 to 35 minutes or until topping is lightly browned. Serve hot, warm, or cold.
Notes
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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.
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.
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.
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
Apple crisp recipe looks delicious. Can you substitute date sugar for coconut sugar?
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.