Hey there strong people!
This recipe was developed because of the huge bag of apples my mom gave me. They came from “home-grown” apples and tasted amazing! Although my dog Arne is obsessed with apples, we couldn’t go through them quick enough. I had most ingredients for this recipe and like many other creations, I looked up several recipes and substituted “healthier” alternatives to make it my own. I first made it for friends who were over for dinner, then for family who I knew would love it, and then again for family because they LOVED it so much.
There is something about a warm crisp with melting vanilla ice-cream dripping down. So tasty!
Gluten-Free Apple CrispPrint Recipe
- For the filling:
- 5-7 apples
- 1/2 Cup maple syrup
- 2 TBSP "1 to 1" Gluten Free Flour (I used Bob's Red Mill)
- 1 tsp cinnamon
- Juice of 1/2 lemon
- 1/2 tsp all spice (opt.)
- For the topping:
- 1 Cup "1 to 1" Gluten Free Flour (I used Bob's Red Mill)
- 1 Cup gluten free oats
- 1/2 Cup coconut sugar
- 1/2 Cup softened coconut oil
- 1 tsp cinnamon
- Pinch of sea salt (1/4 tsp)
- Vanilla ice cream (opt.)
Pre-heat your oven to 350 F.
Peel, wash, and slice the cored apples.
In a mixing bowl, combine all of the filling ingredients, set aside.
In a separate mixing bowl, combine all of the topping ingredients mixing with your hands until it becomes "crumbly".
Use an 8x8 "greased" (I used a coconut oil spray) square baking pan. Pour apple mixture into the pan.
Sprinkle the apple mixture with the topping mixture. This develops two layers, you can also mix the the apples and topping for a more combined texture.
Bake 30-45 minutes depending on how "crispy" you want the bake.
Best served warm with vanilla ice cream and a dash of cinnamon.
I used small granny-smith apples. I only tested this recipe with Bob's Red Mill "1 to 1" gluten free flour. Serving warm with vanilla ice cream is basically a requirement.