This gluten free apple crisp is another recipe that has been inspired by a childhood favourite, from my grandma’s little black box. It is delightfully simple, very forgiving, and always loved during the fall and winter months!
- Practically a seamless GF conversion
- Can prep now and bake later
- Easily made when in a pinch
Whether you are hosting or attending as a guest, from my experience, a scoop of this warm dessert (with vanilla ice cream) is a very comforting addition to gatherings during the colder months.
Also, if you love apple pie, but are short on time, this gluten free apple crisp can make an excellent alternative. While nothing can replace pie, it is equally delightful.
- Added cinnamon
- Slightly increased flour
- Used GF rolled oats
- Slightly reduced sugar
- Prep: about 30 minutes
- Bake: 30 to 35 minutes
f i l l i n g
- 4 to 6 cups apples
- 2 teaspoons lemon juice
- 1 tablespoon water
- 1/3 to 1/2 cup of sugar (depending on apple variety used)
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice (optional)
t o p p i n g
- 1/2 cup GF all purpose flour
- 3/4 cup GF rolled oats
- 1/3 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold, unsalted butter
- Preheat oven to 375 F.
- Lightly grease casserole/baking dish (1.5 quart) with butter
- Peel, core and slice apples (about 1 inch chunks)
- In a large bowl combine apples, lemon juice, water, sugar, cinnamon
- Transfer apple mixture to the dish and set aside
- In a medium bowl add flour, oats, brown sugar, cinnamon – whisk until thoroughly combined
- Add butter to dry ingredients – cut in with a pastry cutter until you get a slightly coarse yet crumbly consistency
- Evenly sprinkle the crumbly mixture on top of apples
- Place dish on a baking sheet lined with parchment paper (in case it spills over)
- Bake for 30 to 35 minutes or until it starts to bubble from the sides
- Remove from the oven and place on cooling rack until completely cooled
- serves about 6-8
- chose a GF all purpose flour with Xanthan Gum
- prefer Gala apples (a naturally sweet variety that bakes down well)
- apples will bake down
- if you do not have a pastry cutter, try a knife and fork
- can be made ahead and stored in the fridge – about 1 to 2 days prior
- freezes well in airtight container (if any left over)
You may also want to try my muffin recipe if you love pairing apples and cinnamon, during this time of year, as much as I do.
If you have any questions about the recipe feel free to leave a note in the comments section below.
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