Apple Macadamia Nut Crisp

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There is no dessert more versatile and forgiving then a fruit crisp. The fruit can change with the season and the topping is not the sensitive beast that pie crusts tend to be.

Most crisp or crumble recipes call for sugar to be mixed in with the fruit but I find it unnecessary in most cases. The topping can easily switch from flour based to gluten free without issue. Both versions call for the same technique. Any nut combination can be used for the topping though lately our favorite includes macadamia nuts. I have made this recipe with mangoes (I added lemon zest to the filling for that one), a mix of blueberries and apples, but the all apple one is our favorite.

The topping can be made ahead and stored in the refrigerator or freezer. A nice variation is to bake in individual ramekins or double the recipe and serve in a 9 x 13 baking dish. (I usually double the recipe over holiday weekends- it’s a great breakfast with fresh cream!).

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Apple Macadamia Nut Crisp
For a dairy-free version omit the butter in the apple filling and use coconut oil in the topping.

Filling:
5-6 apples peeled and coarsely chopped
4 tablespoons butter, diced
1 teaspoon ground cinnamon

Topping:

1 cup almond flour, or spelt/wheat flour
3/4 cup macadamia nuts, coarsely chopped
3/4 cup pecans and/or walnuts, coarsely chopped
2 tablespoons coconut/palm sugar or other granulated sweetener
1 tablespoon cinnamon
1/2 teaspoon ginger
pinch of nutmeg
4 tablespoons butter, melted, or coconut oil

1. Preheat oven to 350 degrees.
2. Combine chopped apples, diced butter, and cinnamon in a pie dish, cover, and place in oven while preparing crisp topping.
3. Combine dry ingredients in a medium bowl.
4. Pour butter (or coconut oil) in the bowl and use your fingers to incorporate the butter until the mixture is crumbly and evenly moistened.
5. Remove baking dish from the oven and crumble topping evenly over the apples.
6. Bake covered for 45 minutes. Remove cover and bake another 10 minutes until topping turns golden brown.
7. Let stand 10 minutes before serving.

Do you have a great Rosh Hashana recipe to share? Are you looking for new ideas? Check out the “Real Food Holidays – Rosh Hashana” Blog Carnival.

This post is linked to Monday Mania | The Healthy Home EconomistSimply Sugar and Gluten-Free | Slightly Indulgent Tuesdays, Two for Tuesday | A Moderate Life, GNOWFGLINS | Tuesday Twister, Naturally Knocked Up | Wheatless Wednesday, and Kelly the Kitchen Kop | Real Food Wednesday.

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