Apple Crisp
Do you think that old saying, “an apple a day, keeps the doctor away” applies if you get your apple from this Apple Crisp? Let me know, because if so, I am going to make this more often;-) This gluten free Apple Crisp is so satisfying warm right out of the oven as it is or topped with vanilla ice cream. Those tender baked apples with a hint of cinnamon in the not-too-sweet glaze is perfectly balanced by the crispy topping. This is one of my favorite desserts, hands down. Or should that be hands up? Either way, you get my point:-)
Just a Few Ingredients
The filling is simply a combination of apples, sugar, cinnamon, cornstarch, salt and lemon juice. I like to use a combination of sweet and tart apples. Usually I go with Granny Smith along with Envy, Honeycrisp, Pink Lady or Cripps Pink. The cornstarch is the essential ingredient for thickening the filling. You can substitute it with arrowroot starch if needed for Passover or other dietary restrictions. Begin by combining the dry ingredients in a small bowl. Peel, core and evenly cut the apples (so that they cook evenly). I pour the lemon juice over the cut apples, then add the dry mixture and stir it well to evenly coat the apples. Then it all goes into a large baking dish.
A Few More Ingredients
Just a few more ingredients for the crisp topping! A combination of brown sugar, cinnamon, gluten free flour, oats and almond meal are mixed together in a bowl. Melted butter is slowly added until it begins to hold together in crumbles. This special mixture bakes up crisp but still tender. For Passover, the gluten free flour and oats can be substituted with an equal amount of gluten free finely crushed gluten free matzoh. The result will be a crispier topping and it is also fantastic. To make it dairy free, coconut oil can replace the butter as well.
Preparation is Everything
Gluten free Apple Crisp is my “go-to” dessert for many holidays and larger gatherings. This is a large recipe that can easily be halved. It is an especially great recipe for crowds because most of the prep work can be done a day ahead. I make the topping, put it in a ziplock bag and store it in the fridge up to 3 days ahead. The same can be done with the dry mixture for the filling. For the apples, I use a gizmo like this one in the pics below, that a reader recommended to me. It cores, peels and slices the apples really quickly. Then I cut them into quarters. If I do this a day ahead, I place the sliced apples in a bath of cool, salted water for a few minutes. Then drain and rinse the apples and store them covered in the fridge.
When you are ready to bake, continue with the recipe to complete the filling. Sprinkle on the topping and bake! I like to have it baking in the oven while everyone is eating dinner. The smell of apples and cinnamon baking in the oven is never a problem;-)
Not Just Apples
Apples are one of my favorite fruits to bake with, but feel free to mix it up. You can use any type of fruit you want. My good friend Peggy Mastrandrea makes this recipe with blueberries and my knees get weak just thinking about how yummy her version is. If you love peaches, check out a similar recipe of mine for Peach Crumble. They are especially good with a huge scoop of vanilla ice cream on top when warm from the oven. Yummm! Let me know what you come up with in the comments section below.
More Gluten Free Deliciousness to Check Out
Here are more of my favorite recipes that I like to make when I am cooking for a crowd or the holidays: Veggie Kugel, Fastest, Easiest and Best Gluten Free Noodle Kugel, Sweet Thyme Carrots, Drunken Braised Brisket, Greek Spinach Kugel and Pistachio and Pesto Lamb Chops to name a few!
Apple Crisp
Ingredients
- 12 medium apples ((sweet & tart mix) peeled, cored & chopped)
- 1 Tbsp lemon juice ( (I forgot this on the video))
- ⅔ cup sugar
- 2 Tbsp cornstarch (sub with arrowroot starch if you'd like)
- 2 tsp cinnamon
- ½ tsp Salt
Crisp Topping (see note for Passover)
- 1 cup light brown sugar
- ¾ cup Gluten Free flour blend ( I like Pillsbury or Bob's Red Mill 1 to 1 Baking Flour)
- 1 ½ cups gluten free old fashioned oats ( I like Bob's Red Mill Gluten Free)
- ¾ cup almond meal ( sub instant oats if you need nut-free)
- 1 tsp cinnamon
- ¼ tsp Salt
- 1 cup melted butter (or dairy free alternative)
Instructions
- Peel, cored and chop apples into similar sized chunks. At the suggestion of a reader, I bought the handy gizmo (in the post photo above) that quickly does it all for me. It can be found on Amazon.
- Once the peeled, cored and sliced apple came off the gizmo, I quartered it, creating really even pieces. Having the even sized pieces really helps to guarantee that they will all be evenly baked.
- In a large bowl mix your prepped apples, lemon juice, sugar, corn starch, cinnamon and salt until well combined.
- Spread into a greased 9 x 13 baking dish in an even layer.
- For the crisp topping: Combine sugar, flour, oats, almond meal (you can sub instant oats if needed), salt and cinnamon in a bowl and mix well. Slowly add melted butter while continuing to mix. Once pea sized crumbs for and the mix no longer looks dry it is ready to go. You may not need all of the butter. If it gets too wet, the topping may be a bit oily. It will still taste good though!
- Spread the mixture in an even layer over the apples. Bake at 350 degrees for 45-60 mins... Until the top is golden & the apples are soft. Serve with whipped cream, ice cream, caramel syrup and/or chopped nuts... Yummmm!!!!
