Gluten-Free Apple Crisp 🍎

Gluten-Free Apple Crisp

  • Servings: 6
  • Difficulty: Easy

We're keeping things simple for Thanksgiving this year so we will forgo the traditional apple pie & pumpkin cheesecake for our (OH so simple & delicious) gluten-free apple crisp. Not having to make pie crust saves a lot of time in the kitchen with better than pie results! We use Gala apples for this recipe as they are juicy, sweet, and hold their shape well. It’s a big hit with our family by itself or topped with a little vanilla ice cream or a Klondike Heath Bar divided (pictured below).

Ingredients

    • cast-iron skillet (10-inch preferred but  12-inch will do)
    • 5-7 large Gala apples (approximately 1200 g), peeled, cored & cut into wedges
    • 2 Tablespoons fresh lemon juice
    • 1/3 cup white sugar
    • 2 Tablespoons cornstarch
    • 1½ tsp cinnamon
    • 1/8 teaspoon pumpkin pie spice
    • 3 Tablespoons salted butter
    • 1/3 cup packed brown sugar
    • 1/4 water
    • Crispy Topping
    • 3/4 cup gluten-free flour (we use Bob’s Redmill Gluten-Free 1 to 1 Baking Flour)
    • 2½ Tablespoons brown sugar
    • 2½ Tablespoons white sugar
    • 3/4 tsp baking powder
    • 1/2 tsp table salt
    • 1/2 tsp cinnamon
    • 8 Tablespoons (1 stick) salted melted butter
    • 3/4 oats (regular old fashioned or Quaker 1 minute)
    • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 375ºF.
  2. In a large bowl place the apples, lemon juice, white sugar, cornstarch, cinnamon, and pumpkin pie spice. Toss until all apples are well coated and combined. Set aside.
  3. Melt 3 Tablespoons of butter in a heated cast-iron skillet.
  4. Add the 1/3 cup of brown sugar. Stir to combine well.
  5. Add the apple mixture to the skillet, mix well. On medium-low heat keep a simmer while preparing the topping.
  6. In a medium-size bowl, whisk together the flour, 2½ Tablespoons of brown sugar, 2½ Tablespoons of white sugar, baking powder, salt, and cinnamon.
  7. Once combined, add the 8 Tablespoons of melted butter. Stir well to combine.
  8. Add the oats and chopped pecans.
  9. Stir the apples in the skillet, liquid should start to thicken. Add 1/4 cup of water over the apples and combine. It will create a syrupy mixture when done.
  10. Remove skillet from the heat and sprinkle the crispy topping mixture evenly over the top.
  11. Place the entire cast-iron skillet in a pre-heated 375º F over and bake for 35 minutes until the crispy top is golden brown edges are bubbling.
  12. Best served while hot but delicious cold or at room temperature too. Top with vanilla ice cream for an added treat!

Note: To cut your total prep time in half, peel, core & slice your apples ahead of time.  Sprinkle some lemon juice on them to prevent apples from turning brown then cover & refrigerate until you start the mixing portion of ingredients.

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