Gluten-Free Apple Crisp

Hi Bakers,

I went apple picking and I have a few apples to use...and by a few I mean two huge bags full! So, I had to get to baking and this is one of the quickest things I like to make. No need to fuss with the crust! Gluten-free Apple Crisp is one of the easiest bakes with fresh apples. You simply blend the dry ingredients in a food processor and spread them over your seasoned chopped apples. It has the same filling as a pie with much less prep time and worry. Get some apples and start baking and enjoying this delicious Fall favorite. Try it with ice cream for even more yum! 

Gluten-Free Apple Crisp

makes 1-9x9” square pan or 3-5” ramekins 

 Crisp Topping

2/3 cup gluten-free Cup4Cup multipurpose flour

2/3 cup old-fashioned oats

2/3 cup brown sugar

1/2 cup raw pecans or walnuts

2 teaspoons sweet rice flour

1/2 teaspoon salt

1/2 cup cold butter, in chunks

Preheat oven to 375F and place oven rack in the middle position. Mix topping ingredients in a food processor except butter. Pulse for about 20 seconds to mix. Add butter until it’s thoroughly incorporated and the mixture clumps together. Set aside.

Apple Filling

6 cups fresh apples, peeled and in 1/4” slices

2 tablespoons cornstarch

1/4 cup granulated sugar

1/4 cup brown sugar

2 tablespoons lemon juice

zest of one lemon

dash of cinnamon

Whisk together cornstarch and sugar in a medium-sized bowl. Add apples, lemon juice, zest and mix well. Sprinkle with cinnamon and stir in. Spoon fruit into the pan and cover evenly with the crisp topping. Place the crisp-filled pan on a jelly roll pan to prevent the crisp from dripping onto the oven floor. 

Bake for about 35-45 minutes or until the crisp is browned and juice thickened and bubbling up to the top. If the crisp is getting too browned but not done cooking, cover loosely with foil. Cool for 15 minutes and enjoy with your favorite ice cream.