Most apple crisp recipes put brown sugar in the topping. The honey versions near the top of a Google search drop the sugar but still use all-purpose flour.
This honey apple crisp uses raw knotweed honey for all of its sweetness, and the topping is almond flour and rolled oats. Knotweed has a deep, earthy, caramel flavor, so the crisp still tastes like fall baking. If you use oats labeled gluten-free, the whole dish is gluten-free.
YIELD: One 8-inch dish, about 6 servings
INGREDIENTS
Filling
6 apples, peeled and diced
1/3 cup raw knotweed honey (or any raw honey available)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of ground cloves
Topping
3/4 cup rolled oats
1/2 cup almond flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons butter, melted, plus more for the dish
2 tablespoons raw knotweed honey
DIRECTIONS
Heat the oven to 375°F and butter an 8-inch baking dish.
In a large bowl, toss the apples with the honey, lemon juice, vanilla, cornstarch, cinnamon, nutmeg, and cloves until everything is coated. If your honey is thick or crystallized, soften it gently first so it spreads evenly. Spread the apples in the dish. Six apples will pile high, and they cook down in the oven.
In another bowl, mix the oats, almond flour, cinnamon, and salt. Stir in the melted butter and honey until the mixture clumps. Sprinkle it evenly over the apples.
Bake 35 to 40 minutes, until the topping is golden and the filling bubbles at the edges. If the topping browns before the filling bubbles, lay foil loosely over the top.
Let it rest 10 minutes before serving. The filling thickens as it cools.
Which apples to use
Firm apples hold their shape after 40 minutes in the oven. Granny Smith and Honeycrisp both work, and a mix of the two balances tart and sweet. Softer apples like McIntosh break down into something closer to applesauce.
Why knotweed honey
Knotweed is in the buckwheat family. Its honey is a deep reddish-brown, darker than most honeys and lighter than buckwheat honey. The earthy, caramel flavor goes well with cinnamon and baked fruit, which is why we also used it in our strawberry rhubarb crisp.
For a lighter, more floral crisp, use wildflower honey instead.
Tips
Dice the apples evenly. Pieces that are the same size finish cooking at the same time.
Set the dish on a sheet pan. The filling bubbles over at the edges, and the sheet pan catches the drips before they burn on the oven floor.
Finish with raw honey. Serve warm with vanilla ice cream or plain yogurt, and drizzle a little raw honey over the top.
Storage
Cover leftovers and refrigerate them for up to 4 days. Reheat at 350°F for 10 to 15 minutes to crisp the topping again. The microwave works, but the topping goes soft.
Questions
Is this apple crisp gluten-free?
It is if your oats are labeled gluten-free. Regular oats are often processed alongside wheat. Almond flour, cornstarch, and our honey are all gluten-free.
Can I use crystallized honey?
Yes. Warm it gently until it pours, then toss it with the apples.
Why is my crisp watery?
Cornstarch only thickens once the filling comes to a full bubble. Bake until you see it bubbling at the edges, then give it the full 10-minute rest.
