Tuesday, November 03, 2009

Recipe for Low-Sugar Flourless Apple Crisp made with Olive Oil (Vegan, Gluten-Free)

Low-Sugar, Flourless Apple Crisp made with Olive Oil
Low-Sugar Flourless Apple Crisp made with Olive Oil

Yesterday I started my annual count-down to Thanksgiving by posting the 2009 edition of Low-Glycemic Thanksgiving recipes. That post has some recipes from this year that I think would make good options to add to the master list of Thanksgiving Recipes, and I promised I'd be adding even more ideas during November, starting with this delicious low sugar and healthful version of apple crisp. This is a recipe with something for everyone! Not only is this a perfect dessert option for anyone who's following the South Beach Diet or another type of low-glycemic eating plan, but it's also vegan, and with the right ingredient choices it could be gluten-free. (Of course, if you don't care about the whole low sugar thing, you can go ahead and make it with sugar too.)

I'd been thinking about making low-sugar apple crisp, but the idea of making apple crisp with olive oil came from Olive Oil Baking, a book that intrigued me so much I just had to buy it. This recipe is adapted from their version, but I got the idea of using almond flour in the crisp topping from The Gluten-Free Almond Flour Cookbook by Elana from Elana's Pantry. I've always liked apple crisp, but hadn't made it for years, and I was thrilled with how this turned out. (Actually, thrilled enough to eat a big bowl of it for breakfast one day, which is one reason it's good that it's low-sugar and flourless!)

I started by blending the oats in the food processor for a finer crumb for the topping. (Next time I might blend them even more.) Then I let the food processor blend the Splenda or Stevia Granulated and Almond Flour with the oats.

Put the crumb mixture in a bowl, then make a well in the center and add the olive oil and vanilla.

Wash hands, then use your fingers to mix the olive oil/vanilla mixture through the topping until it all seems moistened and looks crumbly.

If you want chopped walnuts or pecans in the topping, this is the time to add them. (Next time I'd probably skip the nuts.)

I made the topping first so the apples wouldn't get brown, and using the apple corer helped to make peeling and slicing the apples a bit quicker.

Combine peeled apples with Splenda or Stevia and cinnamon, then stir so all the apple slices are coated.

Put apples into a baking dish that's been sprayed with non-stick spray or olive oil. I used this baking dish, which was just right for the small size I made, but you could double the recipe and use a larger dish.

Top the sweetened apples with the crumb topping, spreading it out so the surface of the apples is completely covered.

When it's done, the surface of the crumb topping will be nicely browned, and the apple mixture will be slightly bubbling.


Low-Sugar, Flourless Apple Crisp made with Olive Oil
(Makes 4-5 servings, adapted from recipes in Olive Oil Baking and The Gluten-Free Almond Flour Cookbook.)

Ingredients for apple mixture:
6 medium-sized apples (about 5 cups sliced apples, I used a mixture of Granny Smith and Jonathan apples)
1/4 cup Splenda or Stevia-in-the-Raw Granulated Sweetener
1 tsp. Cinnamon (I used Saigon Cassia cinnamon from The Spice House)

Ingredients for crumb topping:
1/2 cup + 2 T rolled oats
6 T almond flour or almond meal
6 T Splenda or Stevia In the Raw Granulated
2 T olive oil
3/4 tsp. vanilla
1/3 cup chopped walnuts or pecans (optional, next time I'm not sure I would add the nuts)

Instructions:
Preheat oven to 400F/200C. Spray a glass or crockery baking dish with olive oil or non-stick spray. (I used a 9x9 inch baking dish.)

If desired, use a food processor to process the rolled oats about 2-3 minutes, until they're a finer grind. (This is optional.) Use food processor to mix almond flour and Splenda or Stevia into the oats mixture, or put oats in bowl and mix with a spoon. (If you're adding nuts, measure 1/3 cup walnuts or pecans, then chop coarsely with chef's knife and add to the mixture.) Make a well in the center, then pour olive oil and vanilla into the well. Wash hands if needed, then use your fingers to blend the oil and vanilla into the oat mixture.

Peel apples, cut out cores, and thinly slice. (I used an apple corer, then peeled the slices and cut each one in half.) Put apple slices in a bowl, sprinkle Splenda or Stevia and cinnamon over apples, then stir until all the apples are well coated with the Splenda and cinnamon.

Put apples in baking dish and top with the crumb topping, spreading it out so the surface of apples is completely covered with the crumb mixture. Bake 45-50 minutes, until the topping is slightly browned and apples are cooked through and slightly bubbling. Serve hot or cold. This will keep in the fridge for a few days, but it probably won't last that long.

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South Beach Suggestions:
The use of Splenda or Stevia in the Raw and olive oil would make this version of apple crisp especially suitable for the South Beach Diet, but this is phase 2 or 3 due to the oatmeal in the crisp topping. Even though Splenda or Stevia are low in calories, the almond flour is a calorie-dense food, so use portion control if you're actively trying to lose weight.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Low-Sugar Desserts You Might Like:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Low Sugar and Whole Wheat Apple-Pear Cake with Cinnamon and Pecans from Kalyn's Kitchen
Low Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apples, and Carrots from
Kalyn's Kitchen
Low-Sugar Pumpkin and Apple Crumble from Kalyn's Kitchen
Low-Sugar and Flourless Apple Cranberry Crumble from Kalyn's Kitchen
Reduced Sugar Pumpkin Cheesecake from Kalyn's Kitchen
Low Sugar or Sugar-Free Chocolate Cherry Almond Biscotti from Health Nut
Sugar-Free Flourless Chocolate Torte from Gluten-Free Goodness
Gluten-Free, Dairy-Free, Agave Sweetened Pumpkin Pudding from The W.H.O.L.E. Gang
Gluten-Free Agave-Sweetened Chocolate Cupcakes from Elana's Pantry
Sugar Free Snickerdoodle Cake from Ginger Lemon Girl
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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30 comments:

Maria said...

Apple crisp is my favorite fall dessert. I will have to try your version.

myfrenchkitchen said...

Delicious...and no guilt!
ronelle

Winnie said...

This looks very intriguing Kalyn...I was inspired by Elana's book to start using almond flour much more, as well, and I've been experimenting with olive oil in baked goods lately too!

Toni said...

I adore apple crisp, and this version looks great. I don't think I'd eliminate the nuts, 'cause I love them. I'd just use portion control!

Nida Rasheed said...

I just made this and it is extremely disappointing. The oats are my problem, I think, since they don't reach the same consistency that flour does.

Kalyn said...

Maria, thanks.

Ronelle, I agree. (Not that I actually feel guilty if I eat the more sugar-laden types, but you can certainly eat more of this type!)

Winnie, I love the idea of using olive oil instead of butter.

Nida, sorry you didn't like it. Did you use a food processor to grind up the oats? I do know that oatmeal is pretty commonly used in the topping for apple crisp, but maybe you have never had that type?

Anonymous said...

I think it is delicious. For more delicious recipes v47it my blog

Lydia (The Perfect Pantry) said...

All apple crisps are irresistible! I haven't tried almond flour yet, but on your recommendation I'm going to buy some and take it for a spin.

Cara said...

Sounds great, I love using almond meal in baking!

Easy Recipes said...

That a great idea. Thanks.

Kalyn said...

Not sure why, but I'm not getting some of the comments in my e-mail so they're not getting published in a timely manner. Sorry about that. (Toni, I was not ignoring you, just found your comment. Actually it's the potential for getting too brown that I worried about with the nuts, should have made that more clear.)

Lydia, the best almond flour comes from Utah, so let me know if you want me to send you some.

Cara, I think either almond meal or almond flour will work in this, but there is a difference.

Shannon said...

Oh that looks fantastic!! We are big apple crisp eaters at my house so that is something that would certainly be enjoyed, and gobbled up ASAP :)

Joanne said...

What a great idea! I love apple-y desserts and I bet the almond flour added a great flavor to it.

Kalyn said...

Shannon, it definitely didn't lastlong around here!

Joanne, I liked this so much it's inspired me to try apple pie with an almond flour crust!

Lea Ann said...

Kayln, I made your mini meat loaf (well, a version of that recipe) and have posted it on my blog. I have also given you an award. Take a look: www.highlandsranchfoodie.wordpress.com

I LOVE the small loaf idea.

Gabi said...

This looks great! I'll have to give it a try :)
xo

Cookin' Canuck said...

Olive oil for the topping - that's brilliant! Each time I read your recipes, I think to myself that I need to start using almond flour. This looks like the perfect dessert (or breakfast).

Cheryl Harris said...

yum yum yum! looks amazing.

rescy said...

I put vanilla extract in everything. I don’t know why. I don’t know if it makes it taste any better. I just like vanilla.
anyway thanks for share

kyrielle said...

*wistful* It looks tasty. Any idea what else might substitute for the almond flour? Nuts are out for me...but DS can't have wheat/gluten flours yet....

Kalyn said...

Kyrielle, I'm not that knowledgeable about gluten-free baking, but there are some gluten-free baking mixes you can buy. My friend Karina is an expert on gluten-free baking and also has nut allergies, so you might like her blog: Karina's Kitchen.

Ces said...

Thanks for the step by step procedure. I have tried preparing this and my family loved it. But I suggest some variations to surprise your kids. I have tried frying the apple first before serving it.

Kalyn said...

Ces, glad they liked it. I think the variations are endless!

Kieran said...

It's apple season, so I made this delicious apple crisp for dessert tonight. Marvelous! The only modification I made: I added a teaspoon of blackstrap molasses for just a touch of brown sugar flavour. You're right: this won't be lasting long in the fridge, because there's hardly any left already!

Kalyn said...

Kieran, I love that idea of using a little blackstrap molasses for a bit more brown-sugar flavor! Brilliant!

Anonymous said...

Hi Kalyn, could you use pears in this recipe?

Kalyn said...

I don't know if pears cook more or less quickly than apples, but if you watch it, I can't think of why it wouldn't work.

Renate said...

Thanks for sharing this recipe! I'm not sure if it was meant to be that way or if I messed it up somehow, but the topping ended up a little on the dry side for me. Still yummy though. I'm thinking of having it for breakfast tomorrow, possibly adding a bit of milk before microwaving it.

Anonymous said...

First of all I love this Blog, Thank you so much for all your great recipes.

As a South Beach Dieter, I am a big fan of the almond flour--which is key to many of your recipes. Only problem is, it is very expensive! Does anyone have suggestions for a cheaper product? Does Costco supply it in bulk? Any alternatives?

Kalyn said...

I haven't seen almond flour at Costco. The cheapest place I know to buy it (and it's not super cheap there either) is at Honeyville and that's somewhere I can drive to so I'm not sure how their shipping charges are. I do know a few other people who are not in Utah who also order it there though, so I'm guessing it might be the best deal on it you can get.

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