Gluten-free Pecan Apple "Crisp"

Fall is here!  Which means cooler weather, apples are in season, and having something baking in the oven makes you feel all cozy inside.  Because the new flour I bought is gluten-free, thought I'd do a twist on one of my fall favorites -- a crisp.

Gluten-free Pecan Apple "Crisp"

filling
6 tart apples, peeled, cored, chopped
2 tsp. lemon juice
1 cup Sugar in the Raw
3/4 tsp. cinnamon
1/4 tsp. cloves
1/2 cup chopped pecans

topping
1 cup coconut flour
1/2 cup butter, chilled
1/8 tsp. salt

Mix together chopped apples, lemon juice, sugar, cinnamon, cloves, and chopped pecans.  Pour into a baking dish.

Using a pastry blender or fork, combine coconut flour, butter and salt until it forms a crumbly mixture.

Sprinkle the crumbles over the apple mixture in the baking dish.

Bake uncovered at 350 degrees for 20-25 minutes, until the crumbles turn a nice light brown.  Cover and bake an additional 20-25 minutes until apples are fork tender.

Remove from oven.  Let cool for a moment or two (will be scalding hot if you try to eat right away).

NOTE

Crisp is "crisp" because with the nature of coconut flour, you don't get the same crispy crumble that you would with a wheat flour, but it makes for a nice light topping.

The recipe is gluten-free, but please note that if you have a tree nut allergy, do not use coconut flour.  If you want another gluten-free option, try buckwheat flour instead.

FYI, cold leftover pecan apple "crisp" is delish.