Gluten Free Apple Crisp has just the right ratio of cinnamon-spiced apples to sweet crisp. You will make this 1-bowl dessert recipe over and over again!
I recently started a small-group fitness class for post-partum moms and am L-O-V-I-N-G it so far! I’m introverted to the extent that I almost always experience “signer-uppers remorse”, aka the minute after agreeing to do something that requires me to change into real pants and leave the house, I regret it, BUT, this time has been different. (Maybe because I don’t have to change pants.) Working out/doing something just for me has been mostly absent from my life for the past five years, and for that hour twice a week in the gym I’m not a busy wife and working Mom of three, I’m a woman taking care of herself.
Anyway, the other night I came home from class and scarfed half a pan of Apple Crisp. What can I say, self care comes in many forms, including indulging in one of life’s most simple yet delicious pleasures: warm, cinnamon-spiced apples topped with an equal amount of sweet crisp topping. Gluten Free Apple Crisp needs to be bumped to the top of your “MUST MAKE NOW” list ASAP!
My recipe for Gluten Free Apple Crisp is simple: chopped Granny Smith apples are sweetened and spiced with cinnamon and sugar then buried under an oat-based topping (see below for the ONLY brand of gluten free oats I buy) and baked until crisp. By the way, I was recently made aware that some apple crisp recipes don’t call for oats which, honestly, I’m still recovering from. Apple Crisp without oats is like going out to eat with three small children – a recipe for disaster! (Ask me how dinner on Wednesday night went.)
Anyway, this classic recipe is simple, made with fridge and pantry staples, and will be sitting warm, awaiting a cold scoop of ice cream in just 30 minutes. Gluten free, easily made dairy free, and – most importantly – the ratio of apples to crisp is 1:1. Because, as Ben so wisely proclaimed the other night, “nobody likes the apples in Apple Crisp.” Ok then!
How to Make This Recipe:
Start by peeling then chopping 4 Granny Smith apples for roughly 4 cups chopped apples. Truthfully you could use whatever apples you have on hand, but GS’s are great for baking as they keep their shape and don’t turn into applesauce after being baked. Add to a bowl with 1 heaping Tablespoon sugar, 1 Tablespoon gluten free flour (I used a blend but a single flour like rice or almond flour should be fine), and a heaping 1/2 teaspoon cinnamon then stir to coat.
Pour the apples into a small/medium-sized baking dish that’s been sprayed with nonstick spray then to the same bowl add 1/2 cup each brown sugar and gluten free old fashioned oats, 1/4 cup each cold butter (or vegan butter) cut into cubes and a gluten free flour blend, plus a pinch of salt. Use a pastry cutter or your fingers to combine the ingredients into a crumbly paste.
I ONLY use GF Harvest Oats which are grown and processed with a gluten free purity protocol, versus being grown in shared fields and mechanically separated while processing.
Sprinkle the topping over the apples then bake for 30-35 minutes at 350 degrees or until the topping is golden brown (not too dark or it can taste burnt.)
Let the apple crisp cool slightly then scoop into a dish and DEVOUR! I hope you love this classic yet incredibly delicious apple crisp recipe – enjoy!
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Gluten Free Apple Crisp
Classic Apple Crisp has just the right ratio of cinnamon-spiced apples to sweet crisp. You will make this 1-bowl, gluten-free dessert recipe over and over again!
- 4 Granny Smith apples, peeled, cored then chopped (~4 cups)
- heaping Tablespoon sugar
- 1 Tablespoon gluten-free flour blend
- heaping 1/2 teaspoon cinnamon
- For the crisp topping:
- 1/2 cup brown sugar
- 1/2 cup gluten-free old fashioned oats
- 1/4 cup cold butter (or vegan butter), cut into cubes
- 1/4 cup gluten-free flour blend
- pinch of salt
- Preheat oven to 375 degrees then spray a small/medium-sized baking dish (I used a 6x9") with nonstick spray and set aside.
- Add chopped apples to a large bowl then toss with sugar, flour, and cinnamon, and pour into the prepared baking dish. In the same bowl, add topping ingredients then mix and mash with a pastry cutter or with your fingers until it becomes a crumbly paste. Spread evenly over the apples then bake for 30-35 minutes or until the topping is golden brown (not too dark otherwise it will taste burnt.) Cool for at least 10 minutes before serving.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.