Sunday, September 22, 2013

Gluten Free Apple Crisp

This has always been my go-to apple crisp recipe with a bunch of tweaks. I'm not super fond of apple crisp. My idea of dessert does not always include something that has fruit in it, even if the fruit is surrounded with all kinds of not good for you stuff. However, this has enough not good for you stuff that I can tolerate it. 

I wondered if I could do this gluten free. I figured apple crisp would be one of the easier things to convert since there are easy substitutions for the gluten containing ingredients that it does contain. I gave it a whirl and I do believe I have success. 

I had Bob's Red Mill gluten free oats on hand so those were used for the oats. Oats are gluten free but from what I understand, they are almost always processed on the same equipment as wheat so it's very important that if you are using oats to make sure at they are gluten free. I also understand that some people with celiac disease have a hard time tolerating oats as well. I've not found this to be the case so far for myself, luckily.

The flour I used was a mixture of the little bit of Trader Joe's gluten free all-purpose flour I had left and a little bit of King Arthur's gluten free all-purpose flour. 

In keeping with the original purpose of my blog of buying more consciously, I did do a few things to go along with that. I used Cabot butter because they are a farmer owned company and free of growth hormones. While the apples I used were not organic, they were Eco-Grown apples. This method uses less pesticides and less toxic ones at that, as I am I understanding from their website. I also used real organic maple syrup. I love that BJ's, my area warehouse store, has this at such an excellent price. I feel very fortunate about that.

If you're not gluten free you can certainly make this with non gluten free ingredients.  I did for years. Throw some vanilla ice cream on top and enjoy it, gluten free or not!


Gluten Free Apple Crisp

- 5 medium apples, peeled, cored and thinly sliced (I slice them and throw them in the baking dish to see how it's filling up and add more as needed)
- 2 tbsp gluten free all-purpose flour
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cup pure maple syrup (not pancake syrup)

- 1 cup gluten free all-purpose flour
- 1 cup gluten free whole rolled oats
- 1 cup brown sugar, packed
- 1 pinch salt
- 1 stick butter (please don't use margarine, the taste will be so much better)

Preheat oven to 375 degrees.

Put prepared apples into a large bowl with flour, cinnamon and nutmeg and toss until apples are coated with flour and spices. Place apples into an 8x8 baking dish. Pour maple syrup evenly over apples. Set baking dish aside.

Wipe the apple mixing bowl dry and put the flour, oats, brown sugar and salt into it. Stir together until everything is thoroughly mixed together. Cut butter into about 8 pieces and put the pieces into the bowl. With your hands, get in there and mix it all up until it's completely combined. 

Top the apples in the baking dish with the dry mixture. Make sure to evenly cover it, get the corners. Everyone needs their fair share of topping!  

Pop this in the oven for about 35-45 minutes, or until the apples are tender. It will get very bubbly but I've not had a problem with the juices flowing over. If you do notice that it looks like that's going to happen, just slip a baking sheet under it.


  1. Yup! Crisps are easy to make gf! I snuck in 1/2 gf flour when I made a rhubarb crisp last week. Its all gone and I never told anyone in my house b/c they would always be suspicious from now on.:-)

    1. You are sneaky!! :-) Funny they never knew. My family knew because I was eating it. I could tell a little bit in the juice the apples create, wasn't as smooth as it normally is but it was not an issue with anyone...not a word from either gluten-allowed person in the house. I think it's because there was too much other good stuff going on there!


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