Gluten Free Apple Crisp
This gluten free apple crisp is made with tender spiced apples, a crunchy pecan oat topping, and absolutely zero flour. Add optional goat cheese for built in creaminess and serve warm with a scoop of ice cream!
Servings: 10 servings
Ingredients
TOPPING
- ¾ cup (60g) old fashioned oats1
- ½ cup (100g) firmly packed light brown sugar
- ½ cup (60g) chopped pecans
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup (57g) unsalted butter melted
FILLING
- 5 Granny Smith apples peeled, cored, and sliced/cut into chunks2
- ⅓ cup (67g) firmly packed light brown sugar
- ¼ cup (60mL) pure maple syrup
- 2 Tablespoons (16g) cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup (57g) unsalted butter cut into 6-8 slices
- 4 ounces (113g) goat cheese crumbled; optional3
Instructions
- Preheat the oven to 350ºF (177ºC). Position a rack in the middle of the oven.
- Place an empty baking sheet on the lower rack to catch bubbling drippings.
TOPPING
- In a small bowl, stir together the oats, brown sugar, pecans, cinnamon, and salt until completely combined.
- Drizzle the melted butter over the mixture and stir until butter is evenly dispersed and all of the oats are moist. Set aside.
FILLING
- In a large bowl, combine the apples, brown sugar, maple syrup, cornstarch, lemon juice, vanilla extract, and salt. Stir together until everything is evenly dispersed. There will be a lot of liquid at the bottom-- this is ok. Set aside.
- Heat a 9" cast iron skillet4 over medium-high heat. When skillet is adequately heated, pour apple mixture evenly into it. When apples begin to steam, begin stirring to evenly distribute the brown sugar sauce. It will start to thicken. Cook the apples while stirring until sauce is thick and evenly coats all of the apples, approximately 5 minutes. Remove from heat.
- Place the butter and goat cheese crumbles (if using) over the top of the cooked apples, trying your best to evenly distribute them. Top everything with the oat topping.
- Cover the crisp with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20-25 minutes. After that time, turn off the oven and allow crisp to sit in the oven with the door cracked until the sugar stops bubbling and you can safely handle it. Serve warm. Store leftovers in the refrigerator up to 5 days. Unbaked apple crisp does freezes well. Thaw in the refrigerator overnight then bake as directed.
Notes
- Oats: if you need this to be gluten free for celiac disease or someone with a strict gluten-free diet, be sure to use gluten-free oats.
- Apples: I like to use my apple corer/peeler for 3 of the apples, then peel and cut the other 2 by hand for varying sizes of apple chunks. You may use whichever method you prefer.
- Goat cheese: I love this gluten free apple crisp with goat cheese, but it is a totally optional addition. You can also use cream cheese or omit it completely.
- Skillet: if you don't have a cast iron skillet, you can cook the apples in a traditional saucepan and transfer to a baking dish before baking in the oven.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
