I recently started a small-group fitness class for post-partum moms and am L-O-V-I-N-G it so far! 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 Gluten Free 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 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.)
Gluten Free Apple Crisp Ingredients:
- Gluten Free Oats. As a sensitive Celiac I ONLY use GF Harvest Oats which are grown and processed with a gluten free purity protocol. I find I react to any gluten free oats that are not grown/processed in this way.
- Granny Smith Apples. Truthfully you can use any apples you have on hand, though I love how the tart and tangy flavor of Granny Smith apples balance out the sweet and decadent crisp topping.
- Sugar + Cinnamon: Sugar, spice, and everything nice – that’s what Gluten Free Apple Crisp is made (in part) of!
- Gluten Free Flour. I like both Bob’s Red Mill Gluten Free 1:1 Baking Flour and King Arthur Gluten Free Measure for Measure Flour for my cooking and baking needs.
- Butter or vegan butter. I make this recipe with regular butter and vegan butter with fabulous results.
Alrighty – let’s bake!
How to Make This Recipe:
Start by peeling then chopping Granny Smith apples then add the apples to a bowl with sugar, gluten free flour, and 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 brown sugar, gluten free old fashioned oats, butter (or vegan butter) and gluten free flour, plus a pinch of salt. Use a pastry cutter or your fingers to combine the ingredients into a crumbly paste.
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 gluten free apple crisp recipe – enjoy!
More Apple Dessert Recipes You’ll Love:
- Caramel Apple Crisp with Easy Caramel Sauce >
- Stovetop Apple Crisp for Two >
- Gluten Free Apple Cinnamon Muffins >
- Blueberry Almond Crisp >
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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.