Low-Sugar Gluten-Free Apple Crisp Recipe
Now that it's seriously into the fall season, I love to find delicious treats that are also healthy. Apple crisp is a great treat, but it's usually full of sugar. To make this recipe low-sugar, I substituted and molasses for brown sugar in a regular recipe, and it turned out great! I also used half the amount of total sweetener called for in the original recipe. organic coconut sugar
Several of my family members do well with having lower amounts of regular sugar in their diets. So, finding a way to make desserts and treats healthy with little to no sugar is always preferable. Coconut sugar is a great substitute for regular sugar. It does have a slightly different taste from regular sugar, but its taste is not very strong. It kind of has a slight caramel-like flavor.
When using coconut sugar, you can use it cup-for-cup for regular sugar. If your recipe calls for brown sugar, you can add molasses to it for that needed texture. Just add 1 to 1 1/2 tablespoons of molasses per cup for the texture of light brown sugar or 2 to 3 tablespoons of molasses per cup for dark brown sugar.
- 10 apples, peeled and thinly sliced
- 1/4 cup lemon juice
- 1/8 cup morena pure cane sugar
- 1/8 cup organic coconut palm sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 cups Bob's Red Mill Gluten-Free One-to-One Baking Flour
- 1/2 cup morena pure cane sugar
- 1/2 cup organic coconut palm sugar, plus 1 tablepoon molasses
- 1/2 teaspoon salt
- 1 cup oats
- 2 sticks cold butter, diced
- Preheat oven to 350 degrees F.
- Mix together sliced apples, lemon juice, 1/8 cup morena sugar, 1/8 cup coconut sugar, cinnamon, and nutmeg in a 9x13" baking pan.
- To make the topping, combine together 1/2 cup morena sugar, 1/2 cup coconut sugar with molasses mixed in, salt, oats, and butter, smashing it with a fork or your hands until a crumb texture forms.
- Evenly spread crumb over the apples. Bake for 20 to 30 minutes or until bubbly and golden brown.
© 2019 Tori Leumas