Take this Gluten-Free/Dairy-Free Apple Crisp from oven to table and enjoy a simply delicious dessert with the comforting aroma of warm apples and cinnamon. I use a 9″ diameter pie dish or a 8″ square baking dish, but you can adjust the recipe according to how many apples you have and what you want to bake them in.

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, like Granny Smith, for every one ‘saucy’ apple, like 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, but you can slice the apples if you prefer. Put them in a greased baking dish. Mix ½ C granulated sugar and 2 T potato starch.  Pour mixture over apples and gently stir until apples are coated.

Apple Crisp Topping

  • 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
  • ⅓ C oil (I use grapeseed)

In a separate bowl, mix all dry topping ingredients. Add oil and mix until combined. Sprinkle on top of apples and press lightly into place.

Bake your Gluten-Free/Dairy-Free Apple Crisp uncovered for about 45 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!

You might also like:

Apple Walnut Bread (Gluten-Free and Dairy-Free)