Einkorn Snickerdoodle Apple Crisp
What is einkorn flour?
Watch our video and find out.
C’mon, everyone loves snickerdoodles. Even if you’re sensitive to wheat, you can still enjoy your favorite treat! Our snickerdoodle apple crisp recipe is made with einkorn flour, making it rich with all the flavors you love without having to sacrifice a thing. Don’t have einkorn flour? No worries! You can make a snickerdoodle apple crisp using traditional all-purpose flour.
We know before you try it that this dessert will quickly become a family favorite. With simple ingredients and easy instructions, your loved ones will be shouting their compliments to the chef for a dessert well done.
You will most likely have leftover dough and if you’re a glutton for cookie dough like us, simply form them into balls then coat with cinnamon and sugar, freeze them to make cookies later or make frozen cookie dough bites!
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Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Snickerdoodle Apple Crisp Recipe
Ingredients
cookie topping
- 6 Tbsp unsalted butter, softened
- 1/2 cup plus 2 Tbsp sugar
- 1/2 tsp vanilla
- 1 egg
- 1 egg white
- 1 1/2 cups all-purpose einkorn flour, 6.75 oz
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
apple filling
- 6 Granny Smith apples, thinly sliced
- 1 cup sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 Tbsp unsalted butter
- 1 tsp lemon juice
- 1 Tbsp all-purpose einkorn flour
Instructions
- To the bowl of a stand mixer add the softened butter and sugar. Cream together on high speed for 5 minutes until light and fluffy. Add the egg and egg white and mix until thoroughly combined.
- In a large bowl sift together the einkorn flour, cream of tartar, baking soda and salt. Mix together until combined then fold into the wet ingredients. Mix only until no dry spots are visible. Cover with plastic wrap and let rest in the refrigerator for 1 hour. Einkorn takes more time to absorb liquids than conventional flour and needs a resting period.
- While the dough is resting, prepare the filling. In a large bowl combine the apple slices, sugar, 1 tsp cinnamon, nutmeg and lemon juice. Stir until ingredients are evenly mixed.
- Heat butter in large pan over medium-high heat then add apple mixture and heat until bubbly. Reduce heat and simmer 5-6 minutes until apples begin to soften. Sprinkle flour evenly over apples and cook until sauce thickens. Remove from heat and set aside. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the flour by 1 or 2 Tbsp.
- Preheat oven to 350 degrees. Spray an 8” square baking dish with cooking spray and set aside. In a small bowl combine the remaining 2 Tbsp sugar and remaining ½ tsp cinnamon.
- Pour apple filling into baking dish. Scoop walnut sized balls of cookie dough and roll in cinnamon sugar. Arrange cookies on top of apple filling and flatten slightly. Entire top does not need to be covered. The cookies will expand.
- Bake 26-30 minutes or until cookie top is lightly golden brown and set. Serve warm with vanilla ice cream.
Notes
