Apple Macadamia Nut Crisp

There is no dessert more versatile and forgiving then a fruit crisp. The fruit can change with the season and the topping is not the sensitive beast that pie crusts tend to be.

Most crisp or crumble recipes call for sugar to be mixed in with the fruit but I find it unnecessary in most cases. The topping can easily switch from flour based to gluten free without issue. Both versions call for the same technique. Any nut combination can be used for the topping though lately our favorite includes macadamia nuts. I have made this recipe with mangoes (I added lemon zest to the filling for that one), a mix of blueberries and apples, but the all apple one is our favorite.

The topping can be made ahead and stored in the refrigerator or freezer. A nice variation is to bake in individual ramekins or double the recipe and serve in a 9 x 13 baking dish. (I usually double the recipe over holiday weekends- it’s a great breakfast with fresh cream!).

Do you have a great Rosh Hashana recipe to share? Are you looking for new ideas? Check out the “Real Food Holidays – Rosh Hashana” Blog Carnival.

This post is linked to Monday Mania | The Healthy Home EconomistSimply Sugar and Gluten-Free | Slightly Indulgent Tuesdays, Two for Tuesday | A Moderate Life, GNOWFGLINS | Tuesday Twister, Naturally Knocked Up | Wheatless Wednesday, and Kelly the Kitchen Kop | Real Food Wednesday.

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Comments

  1. says

    Hi Lisa and many blessings for the Holidays! Fruit crisps are the way I love to enjoy sweet fruits in the summer. Pies seem WAY to sweet and heavy to me! I have some peaches So, I may try this with a few of them. Thanks for linking to the two for tuesday recipe blog hop! :) Alex@amoderatelife

  2. says

    I’m a gf eater, and since even though it’s been a while since I’ve had a wheat flour crumble topping, I still think I prefer the version with almond flour. But your addition of macadamia nuts is brilliant. They have such a unique crunch. Thank you for bringing this versatile recipe to Two for Tuesday.

  3. Mallory Sanders says

    This looks scrumptious! Can I make almond flour simply by pulsing almonds into a fine powder, or do I have to buy it? Thanks!

    • Lisa says

      I use blanched almond flour for most of my baking (I buy it online). A recipe like this would work with the pulsed almonds, but more delicate recipes like cakes and crackers would benefit from the blanched version.

  4. says

    Nice. I make a lot of crisps, but I admit my vision didn’t extend as far as the mango you mention. I’ve made crisps gluten free by using a gluten-free baking mix, but I’ll have to try with the almond flour, that would probably be more healthy. Thanks for the ideas! Sharing this one on Pinterest…….
    Mary@FitandFed recently posted..Festival Blend Smoothie

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