I love this gluten-free apple crisp. The crumble on top is unapologetically rich and generous… why make it any other way? I use an 8-inch square baking dish, but you can adjust the recipe according to how many apples you have and what you want to bake them in.
Due to a late freeze, our apple trees produced nothing except shade this year. Normally, I get to harvest delicious Winesap (tart) and MacIntosh (saucy). This year, I have to buy my apples.
Somewhere along the way, I read that it’s good to use a combination of tart and ‘saucy’ apples for apple pie or apple crisp. I’ve found this to be true. I use a ratio of two to three tart apples for every one ‘saucy’ apple. If I have to buy the apples, I usually get Granny Smith and McIntosh.
Preheat oven to 350 degrees.
Apple Crisp Filling:
- 7 cups apples – about 9 medium sized apples
- ½ C granulated sugar
- 2 T potato starch
I cube the apples for a crisp and slice them for a pie. No hard and fast rule though – slice the apples if you prefer them that way for this apple crisp. Put them in a greased dish or pan. Mix ½ C granulated sugar and 2 T potato starch. Pour mixture over apples and gently stir until apples are coated.
Gluten-Free Topping:
- 6 T butter, melted
- 1 C regular oats
- ¾ C brown sugar
- ⅓ C white rice flour
- ⅓ C tapioca flour
- 2 t ground cinnamon
- ¾ C chopped pecans
In a separate bowl, mix melted butter and all topping ingredients. Cover apples with topping and press down gently.
Bake the gluten-free apple crisp uncovered for 45 – 50 minutes at 350 degrees. Use a toothpick to check when apples are done. (The toothpick will pierce the apples easily.) If topping starts to brown, cover with foil.
Enjoy!
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