Wondering what to do with that windfall of crisp, fall apples? This easy, delicious apple crisp, spiced lightly with nutmeg, cardamom, and cinnamon is perfect for chilly fall days. Serve it as is, or top with your favorite ice cream or a dollop of heavy whipping cream.
7-8 large, crisp tart apples (about 2 pounds total), peeled and sliced 1/8 inch thick
1/2 c raw sugar or evaporated cane juice (you may use 1/2 c brown sugar or granulated sugar instead if you wish)
2 tbsp (about 1 oz or 28.3 g) Better Batter Gluten Free Flour
1/2 c butter or margarine, melted
1/8 tsp cardamom
1/8 tsp nutmeg
1/4-1/2 tsp cinnamon, as preferred
1 cup (2 sticks) butter or margarine, melted
1 c brown sugar
1/2 c raw sugar or evaporated cane juice
1-2 tsp cinnamon, as preferred
1/2 tsp salt
2 1/2 c (10oz, 283g) Better Batter Gluten Free Flour
Grease a large casserole (we used a 2 quart casserole). Heat the oven to 350.
In a bowl, blend together the apples, 1c raw sugar, 2Tbsp Better Batter flour, 1/2 c melted margarine or butter, and spices. Stir until evenly combined and place in casserole.
In bowl combine melted butter or margarine, brown sugar, raw sugar, cinnamon, and salt. Stir until evenly combined. Add Better Batter flour and press ingredients together until large clumps form. Gently place clumps over apples in casserole.
Place in the second rack of the oven and bake for 45 minutes to an hour, or until streusal is golden and crisp on top, and apples are tender. Allow to cool for 5-10 minutes before serving.
This is even better reheated the next day!