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: