Apple & Marzipan Crisp gf/sf

 

Apple & Marzipan Crisp - Bake 350ºF 40-50 minutes 

Gluten-Free • Sugar-Free

Makes (1) 8×8-inch or 9×9-inch crisp

About 8–10 servings

Marzipan

Ingredients

1 cup blanched almond flour
1/3 cup powdered allulose
1 Tbsp sugar-free maple syrup
1/2 tsp almond extract
1/2 tsp vanilla extract
Pinch of salt
1–2 tsp water, only as needed

Method

Mix almond flour, powdered allulose and salt.
Add almond extract, vanilla and 1 Tbsp syrup.
Mix and knead with your hands until it forms a soft, pliable paste.
If it seems dry or crumbly, add water 1/2 tsp at a time until it holds together.
Wrap and refrigerate for 20–30 minutes.
For the crisp, pinch the marzipan into small pea-to-marble-sized pieces. You want little pockets rather than large chunks.

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Apple Filling

Ingredients

5–6 medium apples, about 2½–3 lb
2 Tbsp allulose, or to taste
1 Tbsp lemon juice
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 Tbsp cornstarch
Pinch of salt
All of the prepared marzipan pieces

Method

Heat oven to 350°F.
Peel apples if desired and cut into roughly ½-inch pieces or thin wedges.
Toss apples with allulose, lemon juice, vanilla, cinnamon, nutmeg, cornstarch and salt.
Fold in about ⅔ of the marzipan pieces, reserving the rest for the topping.
Spread into a buttered 8×8 or 9×9-inch baking dish.

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Almond-Oat Crisp Topping

Ingredients

3/4 cup certified GF rolled oats
1/2 cup almond flour
1/4 cup chopped almonds
1/4 cup allulose
1/4 tsp salt
1/2 tsp cinnamon
5 Tbsp cold unsalted butter, cut into small pieces
1 tsp vanilla

Method

Combine oats, almond flour, chopped almonds, allulose, salt and cinnamon.
Rub in the cold butter with your fingertips until you have irregular, crumbly pieces.
Stir in vanilla.
Scatter the topping over the apples.
Dot the remaining marzipan pieces over the top.

Bake

Bake at 350°F for 40–50 minutes, until:

the apples are tender,
the filling is bubbling around the edges,
and the topping is deeply golden.

If the topping gets too brown before the apples are tender, loosely cover with foil for the remainder of the baking time.

Let stand 20–30 minutes before serving so the apple juices can settle.