Gluten Free Apple Crisp
Prep time: 10 min. | Cook time: 50 min. | Servings: 8-10
For the apple filling:
5 peel and chopped organic apples, prefer gala or empire
3 tbsp of Bob’s Red Mill gluten free 1-to-1 baking flour
½ cup of brown sugar
2 tbsp of 100% pure maple syrup
1 tbsp of lemon juice
For the topping:
¼ cup of raw sugar
⅓ cup of brown sugar
1 stick of melted unsalted butter
1 tsp of organic ground cinnamon
⅛ tsp of organic ground nutmeg
1 ⅓ cup of Bob’s Red Mill gluten free 1-to-1 baking flour
¼ cup of certified organic steel oats
½ tsp of aluminum free baking powder
Preheat oven to 350 degrees. Start measuring out the ingredients. Prepare your deep dish heat proof pan with a light spraying of organic baking spray.
In a large heat proof bowl, combine all of the apple filling ingredients in a large heat proof casserole bowl. Fold all ingredients making sure the apples are completely coated using a rubber spatula.
In a separate bowl, blend all of the ingredients for the topping. It’s easier to blend using a fork or clean hands to break up large chunks.
Sprinkle combined topping over the apple filling, evenly covering the entire bowl.
Cover with parchment paper then a layer of aluminum foil, on top of the parchment paper, to seal.
Bake 35 - 40 minutes.
Serve warm with a scoop of ice cream.
Invest in an oven thermometer to avoid over baking or under baking. Over time, ovens get “temperamental” and degrees tend to be off by a few.
This recipe is a great base for any fruit crisp. Apples can be substituted with other fruits such as, cherries and berries.
Try different flavors of ice cream. Vanilla bean ice cream is my preferred flavor for this dessert. I recently tried it with a scoop of cinnamon donut ice cream, from a local vendor, and it was a perfect match.