With Thanksgiving just around the corner, it’s the perfect time to share one my Apple Crisp recipe. It’s always been one of my favorite things to make because they’re so quick, easy and yummy. Crisps are a holiday tradition in my family. It’s very easy to make them gluten free, but I also wanted to make one that was sugar free, because I (and many people I work with!!) feel better when avoiding sugar. It took a few tries to come up with a recipe I’m delighted with.
When I can find them, I love the extra dimension quince adds to the flavor. This peculiar 
looking fruit is a real treat. The smell is heavenly. I often leave one for a day or two in my car! They are a pain to cut and peel, but the flavor is lovely when cooked slowly. They take a longer time to cook than apples, but if they’re shredded, they cook down easily. If you have a Latino market nearby, these babies are known as “membrillo”
4 apples, pears or a combination, peeled and thinly sliced
1 quince, finely shredded (or 5 apples)
½ cup cranberries
½ cup dried cherries, raisins or cranberries)
¼ cup agave nectar
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
1.5 tablespoons of cornstarch or arrowroot starch
1 ¼ cups almond meal or almond flour, OR 1 ¼ C sorghum flour (increase oil to ½ cup)
¼ cup quinoa flakes or oats
2/3 cup chopped walnuts
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
pinch of cloves (or replace the cinnamon, nutmeg and cloves with1 tsp apple pie spice)
½ teaspoon almond or vanilla extract
finely grated zest of an orange (optional)
¼ cup agave nectar
1/3 cup oil
Peel and slice apples thinly, and mix with cranberries, dried fruit, and agave. Mix spices and flour in a separate bowl, then combine with the apples. Pour into a greased 8X8 pan.
Mix dry ingredients thoroughly, then add in wet ingredients until the texture is crumbly. Scatter the topping over the fruit mixture. Put in the oven at 325 and bake for 30 minutes. Cover with foil and bake until the juices get all bubbly (generally, 40 minutes total).
Serve and enjoy!
As an added bonus, both the apple mixture and the topping can be made a day or two ahead and stored in sealed containers in the refrigerator.
If you are on a no amylose diet, use cornstarch, almond meal or flour, and quinoa flakes.
This seasonal treat is my submission to Weekend Herb Blogging, as originated by Kalyn of Kalyn’s Kitchen, though Haalo of Cook (almost) Everything at least once is our new WHB master. Siri of Siri’s Corner is this week’s fabulous host. Check out her site for a great range of global recipes!
~from Cheryl’s kitchen ©2008
Stumble It!
Oooooh, delectable.
I love apple crisp! And adding quince? Ohhhhooo! Yum!
What a fabulous apple crisp! I love the addition of the quince. I haven’t had this in soooo long–time to make it again!
Ok, I’m a dumb blonde LOL! But what is quince and is it easily found at the supermarket? Either way, looks good and can’t wait to try…over turtle mountain ice cream!!!
Very interesting sounding recipe. I love the idea of using quinoa flakes for all or part of the oatmeal, more protein and less carbohydrates. Also I’ve never tasted quince, so I wish I could have a bit! I just made up a version of gluten-free apple crisp that I’ll be posting tomorrow, will link to this recipe!
Shellyfish–can you get quince near you?
Ricki–always time for a crips!
Jennifer–I do find them hard to find. The one pictured came from the Farmer’s market, and I often find them at the Latino market too. This is the time of year they make their grand appearance.
Kalyn–looking forward to seeing your recipe!
Hey there, just coming by to check that everything is ok. Hope you’re doing well. The recipe looks beautiful! I’ve never had quince. 🙂
-Sea
I haven’t quinoa flakes in crisps yet…
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Hi! Should I use ground cloves or whole cloves?? I need to bake this in a few hours. Help, please!!
Thank you for the fantastic sounding recipe. Can’t wait to share it with friends.
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Hi, I applaud your blog for informing people, very interesting article, keep up it coming 🙂
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I have a hard time getting my apple crisp, crispy.
I started thinking maybe it was my recipe, so I started looking around and got a double bonus with your gluten free blueprint.
I like the idea of almonds and walnuts. My recipes have all been mostly oatmeal.
Looking forward to giving it a try.