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Gluten Free Apple Crisp

Can we all just take a moment to think about the fact this year is pretty much over? I found myself buying a Christmas present on Tuesday… whaaaaaaa? OK, so its for Susan’s dog, but still, I am usually the one who is out buying presents the week before Christmas and crossing her fingers to find exactly the right thing for everyone (sorry everyone). So this weekend, I am going to sit at home, relax on the couch, knit my dog a sweater and enjoy the remain moments of calm before the holiday season arrives. I will also be eating this apple crisp for every meal, so there’s that.

And since making my first crisp on Wednesday, I will now be making one every function that I am required to show up with a dessert. With a short list of ingredients, and an even shorter prep time, I am hooked on crisps. Snagging a recipe from bettercrocker.com, using a gluten free flour was not a problem. The problem was the fact that I might have had too many apples and not enough topping for my liking. And my liking is more buttery dessert topping the better. Next time I will double it to make sure my ratios are even, but below I have the recipe as I made it. Enjoy!

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Gluten Free Apple Crisp

Serves 6-8

Slightly Adapted from bettercrocker.com

Apples

3 tbsp granulated sugar, separated
1 tbsp gluten free flour, I used Cup4Cup
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
6 medium tart cooking apples, peeled and sliced (6 cups)
juice from 1 lemon slice

Crumble Topping

3/4 c gluten free flour
1/3 c packed brown sugar
1/4 c cold butter, cut in small pieces
1/3 c chopped pecans

Preheat the oven to 375. Toss all the ingredients for the apples together in a large bowl, using 2 of the 3 tbsp of sugar. Spray the bottom of a 8 inch baking dish with cooking spray or butter from the wrapper, adding the apples to the dish. Sprinkle the remaining 1 remaining tbsp of sugar over the apples.

In a separate bowl, make the crumble topping by mixing all the dry ingredients together, except the nuts, and then cutting the cold butter into the mixture. Use a pastry cutter or two knives to cut the butter until the topping looks crumbly. Stir in the nuts, and spoon evenly over the apples. Bake for 30-40 minutes, or until golden brown and the apples are easily pierced with a fork. Serve with whipped cream or ice cream and a few more nuts.

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