Gluten-Free Apple Crisp

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!

Enjoy!

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Gluten-Free Apple Crisp

Author: Julie

Ingredients

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.

Instructions

• 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 8×8 “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.

Notes

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.