Mini Apple Crisp with Quinoa Crumble Topping *Gluten & Wheat-Free*

I love any type of fruit crisp or crumbles.  This one is kind of like a mini crustless apple pie with a crumble topping.   I have made these with rhubarb, strawberries, blueberries...the possibilities are endless.  I love the idea of personal sized mini crisps too.  Perfect way to control your portion sizes!!

Of course my favorite part is the crumble topping (I mean, who doesn't love that crumble??) I decided to add some quinoa to the topping to give it a little different texture (and some protein too!)

 

Ingredients

Makes 4 mini apple crisps

 

For the crisp:

3 tart apples, cored and chopped into 1 inch pieces (I used organic empire apples)

½ cup raisins or even cranberries (optional)

1 tablespoon 100% maple syrup

1 tablespoon lemon juice (I squeezed ½ lemon)

1 tablespoon cinnamon

1 tablespoon almond flour

1 tablespoon organic unsalted butter, melted

 

For the topping:

½ cup quinoa, rinsed and uncooked

¼ cup organic gluten-free rolled oats

1 tablespoon chia seeds

1 teaspoon cinnamon

1 tablespoon 100% maple syrup

1 tablespoon organic unsalted butter, melted

 

1. Preheat oven to 350 degrees.
2. Place chopped apples, raisins or cranberries if you are using them, maple syrup, lemon juice, cinnamon, almond flour and butter into a medium bowl.  Mix thoroughly until well combined.
3. Pour the apple mixture evenly into 4 ramekins.
4. In a medium sized bowl, mix together quinoa, oats, chia seeds, cinnamon, maple syrup and butter.  Stir until completely mixed.  Sprinkle on top of the apple mixture in each ramekin.
5. Bake for 35 minutes or until topping is golden brown.  Serve immediately and ENJOY 🙂