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Enjoy this Festive Baked Apple Crisp Complemented with a Glass of Homemade Eggnogg

This holiday season; indulge your loved ones with this gluten-free baked apple crisp dessert complemented with a glass of homemade eggnog.

Baked Apple Crisp

(Gluten & Dairy Free)



•10 Apples (at least half granny smith, the other half can be a sweeter apple)
•2 tbsp lemon juice
•1 tsp cinnamon
•½ tsp nutmeg
•¼ tsp ground cloves
• ¼ tsp allspice
•¼ tsp salt


•1 cup old fashioned gluten-free oats
•½ cup almond flour
•½ cup almond meal
•1 tsp cinnamon
•2 tbsp pure maple syrup
•4 tbsp room temperature coconut oil
•Pinch of salt


  1. Preheat the oven to 350 degrees and grease a 9 x 9”or 11 x 14” baking dish with coconut oil.
  2. Core, peel, and dice all apples into ½ inch pieces (if desired). Add lemon juice to the sliced apples immediately.
  3. Combine the cinnamon, nutmeg, ground cloves, all spice, and salt. Add spice mixture to bowl of apples, and mix until the spices are evenly distributed.
  4. Add the apples to the greased baking dish.
  5. Mix all of the topping ingredients together in a bowl and spread evenly over the apples.
  6. Bake for approximately 40-50 minutes, or until the apples are fork tender and the topping is brown and crisp.
  7. Remove from oven and let cool for 15 minutes before serving.


Eggnog Recipe

(Courtesy of Good Housekeeping)


•3 large eggs
•3 large egg whites
•5.5 cup(s) low-fat milk
•½ cup(s) sugar
•2 tbs cornstarch
•2 tbs vanilla
•½ tsp (plus additional for sprinkling) ground nutmeg


  1. In bowl, with whisk, beat eggs and egg whites until blended; set aside. In heavy 4-quart saucepan, with heat-safe spatula, mix 4 cups milk with sugar, cornstarch, and 1/4 teaspoon salt. Cook on medium-high until mixture boils and thickens slightly, stirring constantly. Boil 1 minute. Remove saucepan from heat.
  2. Gradually whisk 1/2 cup simmering milk mixture into eggs; pour egg mixture back into milk in saucepan, whisking constantly, to make custard.
  3. Pour custard into large bowl; stir in vanilla, nutmeg, rum, if using, and remaining 1 1/2 cups milk. Cover and refrigerate until well chilled, at least 6 hours or up to 2 days. Sprinkle eggnog with nutmeg to serve. Makes about 6 1/2 cups.

For additional information on this recipe, including nutritional content, click here.

MedicAlert Team Member