Cinnamon Apple-Crisp Tart


Make individual cinnamon apple-crisp tartlets when entertaining and serve warm with berries and farm fresh ice cream.

An all American favorite, apple crisp, is teamed up with orchard fresh apples and organic cinnamon in this simple tart anyone can enjoy.  This version has less sugar, more cinnamon and a gluten free almond crust that’s pressed, not rolled, and easy to make. Coconut oil replaces butter in the dairy free topping and I used gluten free oats (I like Bob’s Red Mill gluten free oats).

Nut Crust
10 oz whole almonds
2 Tablespoons coconut oil
1 Tablespoon honey
1 cup almond meal
1 teaspoon cinnamon
pinch salt

6 medium sized apples such as Cortland, Macoun, Braeburn, Fuji, Gala, Granny Smith
Juice of 1 lemon
2 teaspoons cinnamon
1/8 teaspoon nutmeg, freshly grated
1/2 cup sugar or 1/4 cup maple syrup (use sweeter apples, such as Macoun’s,  if using syrup)
1/8 cup quick cook tapioca, fine beads plus 1 tablespoon
optional: 2-3 tablespoons butter

1/2 cup oats, gluten-free
1/4 cup spelt flour, all purpose gluten-free flour or oat flour
1/4 cup almond meal
1/2 cup coconut palm sugar, brown sugar or 1/4 cup maple syrup
1/4 cup coconut oil, liquified or softened melted butter
1 teaspoon cinnamon

Preheat oven 350 degrees. Finely chop almonds in a food processor. Warm honey and coconut oil together to liquify.  Add the honey mixture to the chopped almonds and almond meal. Coat 10 inch removable bottom tart pan with cooking spray (I like Spectrum’s grapeseed oil spray).  Press the almond mixture into your tart pan, starting in the middle and working the crust up the sides of the pan. Bake crust for 10-12 minutes, until lightly browned on the edges.  Set aside to cool.

Peel, core and cut up apples into medium thin slices in a large bowl. Add lemon juice, cinnamon, nutmeg, and tapioca beads. Mix well to incorporate all ingredients. Set aside.

Combine topping ingredients and incorporate with your hands until it lumps together.

Pour apple filling mixture into a 10 inch tart pan. Optional, dot with butter. Sprinkle on the topping.  If topping is very moist, especially if using maple syrup, press topping onto apples to cover. Bake for 30- 45 minutes or when apples are soft and cooked through. Remove tart pan and serve warm.

Updated 2/16/14


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