Gluten-Free Apple Crisp
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people
Description
With just 10 total ingredients including spices, this simple gluten-free apple crisp is made with rolled oats, oat flour, and fresh apples.
Ingredients
Crumb Topping
- 100 grams (1 cup) oat flour
- 50 grams (½ cup) rolled oats
- 50 grams (¼ cup) sugar
- ¼ teaspoon sea salt
- 50 grams (3 tablespoons) coconut oil solid, at room temperature
- 1 teaspoon non-dairy milk or water
- ½ teaspoon vanilla extract
Apple Base
- 1 kilogram (2 lb.) apples 2cm (1 in.) dice (about ten apples)
- 3 tablespoons maple syrup optional
- 1 tablespoon corn starch or 2 tablespoons arrowroot
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg*
Instructions
- Preheat the oven to 190°C (375°F).
- Add the oat flour, rolled oats, sugar, and salt to a mixing bowl. Mix to combine. Add the coconut oil, milk, and vanilla, then use your hands to mix until the oil is well incorporated and the mixture is crumbly. Set aside.100 grams (1 cup) oat flour, 50 grams (½ cup) rolled oats, 50 grams (¼ cup) sugar, ¼ teaspoon sea salt, 50 grams (3 tablespoons) coconut oil, 1 teaspoon non-dairy milk, ½ teaspoon vanilla extract
- Core and dice the apples, then place them in a large baking dish (approximately 31x21cm (~9×13 in.) or equivalent square or round dish). Add the maple syrup and mix to coat the apples. Mix in the starch, cinnamon, and nutmeg to coat.1 kilogram (2 lb.) apples, 3 tablespoons maple syrup, 1 tablespoon corn starch, 1 teaspoon cinnamon, ½ teaspoon nutmeg*
- Sprinkle the topping in an even layer over the apple filling. Bake for 45 to 50 minutes, until the edges of the crisp are bubbling and the topping is dry to the touch and a deeper golden colour.
- Cool for at least ten minutes before serving. Keep leftover apple crisp in a sealed container in the refrigerator for up to five days.
Notes
* I always use fresh nutmeg and grate it. If you use pre-ground nutmeg, add 1/4 teaspoon instead.
Choose a good slightly tart baking apple like Belle de Boskoop. I don’t recommend granny smith or something that’s just sour with no flavour. For the very best flavour, use a heritage variety.
Storage: the crisp will keep for a day, covered, at room temperature. For longer storage, refrigerate in a sealed container for 3-4 days. Note that the topping will soften as it's stored.
Freezing: transfer the fully cooled apple crisp into an airtight container and freeze for up to three months.
Make Ahead: prepare the crumble and refrigerate, unbaked, for up to one day. Make sure it’s tightly covered with something like beeswax wrap. Bake as instructed directly from the refrigerator and add an extra five minutes to the baking time. The unbaked crumble can also be frozen for up to one month and thawed in the refrigerator before baking. If making ahead, you can mix in about a tablespoon of lemon juice to the apple filling to prevent browning.
Nutrition
Serving: 1 | Calories: 324kcal | Carbohydrates: 56g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 105mg | Potassium: 299mg | Fiber: 6g | Sugar: 32g | Vitamin A: 93IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.