I make a variety of (more or less) crustless pies that are generically referred to as crisps. The original recipe was peach, which I have since adapted to rhubarb and apple. When using pre-canned apple pie filling, the recipe is:
1 cup rolled oats
1 cup flour
1/2 cup brown sugar
1 stick of butter
1 quart apple pie filling
Put filling in a 9" x 13" greased dish, then mix the dry ingredients and spread on top. Cut the butter thinly and place on top. Bake at 350 for about 35 minutes.
I adapted this to:
1/2 cup rolled oats
1 1/2 cups almond flour
1/2 cup brown Whey Low
...the other ingredients were the same. After about 32 minutes in the oven, this is what it looked like:
Its appearance is not bad. The subtle grid pattern is from the pats of butter that were on top of the almond flour and oat mix. Here's a side view.
This ended up being very sweet; overall it had extra sweetener because the pie filling already had some in it. Taste- and texture-wise, it was completely fine. For some applications almond flour works very well as a substitute for wheat flour.
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