Sheet Pan Apple Crisp (Paleo/Gluten Free) (Edit recipe)

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Because sheet pan meals aren’t just for dinner and apples are so abundantly scrumptious this time of year! The ratio of "apples to topping" is about 1:1 - which is exactly the way I like it! Definitely add a drizzle of your favorite caramel sauce, we always like to use Sweet Apricity Caramel Sauce - totally dairy free, paleo and delish! A little scoop of ice cream is also never a bad idea!

15 minutes

35 minutes to 40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	571
Fat:	29 g
Carbohydrates:	74 g
Protein:	15 g
Cholesterol:	67 g
Sodium:	235 mg
Fiber:	5 g
Sugars:	26 g
Calculated per serving.

Serves: 6

Ingredients

apples

2 lb Granny Smith Apple, (or your fav baking apple) peeled, cored, and cut into ⅛’s
.33 cup Coconut Sugar, can sub brown sugar
2 Tbsp Cassava Flour
.125 tsp Kosher Salt

topping

1.25 cups Cassava Flour
10 Tbsp Gluten Free Rolled Oats, sub Tigernut flakes for paleo
10 Tbsp Coconut Sugar, can sub brown sugar
.75 tsp Kosher Salt
.75 cup Unsalted Butter, semi room temp, cubed (can sub ghee)

optional garnish

.25 cup Sea Salted Caramel Sauce (Sweet Apricity), or favorite caramel of choice
1 cup Vanilla Ice Cream, we enjoy Cosmic Bliss vanilla, or preferred choice

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat the oven to 400°F.
Place apples, sugar, cassava flour and salt in a 9x13-inch rimmed sheet pan (a quarter sheet pan). Toss together with your hands until the apples are well coated and the sugar is slightly dissolved. Spread out in an even layer on the baking sheet, set aside.
For the topping, add cassava flour, oats, sugar, and salt in a large mixing bowl, whisking to combine. Toss in the butter and pinch with your fingers until it’s completely incorporated, it will be a thick, almost cookie dough like texture. Top the apples with this mixture, breaking it into small sections to cover apples evenly.
Bake for 30 to 40 minutes or until the topping is lightly golden-brown on top and apples are fork tender.
Remove from the oven and allow to cool for 10-15 minutes before serving.
Top with a drizzle of your favorite caramel sauce and scoop of vanilla ice cream if desired.
So tasty, warm out of the oven or even the next day at room temperature.