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.

A combo of tart and saucy apples is best for gluten-free apple crisp.
This time, I used a combo of Granny Smith and Fuji – not my preferred mix, but that’s what looked freshest.

Preheat oven to 350 degrees.

Apple Crisp Filling:

  • 7 cups apples – about 9 medium sized apples
  • ½ C granulated sugar
  • 2 T potato starch
Cube or slice the apples for gluten-free apple crisp.

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. 

Press the topping over your apples for gluten-free apple crisp.
This recipe gives you a hefty amount of topping. I suppose you could spread it out over more apples in a bigger pan… if you wanted to be stingy about it. 🙂

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 your gluten-free apple crisp.
The tablecloth pictured here has apple blossoms stenciled by my Aunt Martha in the 1960’s.

Enjoy!

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