The Story of My Apple Crisp
My great-great-grandfather, known by all as “Johnny” was an orchardist, and he created a beautiful apple orchard in the large field behind his small Pennsylvanian farmhouse. At harvest time, he would wake up early, put on his beloved little tin hat, and . . . I’m kidding. I adapted this recipe myself the first fall after I was diagnosed with Celiac, as I mourned the loss of all things full of beautiful, fluffy, mouth-watering, delicious gluten. (That first year was ROUGH.) Plus, personally, I am not a fan of oats in an apple crisp. It was quite the autumn conundrum. But no worries, I have created the perfect oatless and gluten-free apple crisp that there ever darn was. This crisp brings me joy, and I hope it will do the same for you, gluten-free or not.
The Best Gluten-Free Apple Crisp
Equipment
- 9×9 Casserole Dish
- Medium Bowl for mixing apples, then crumble.
- Apple Peeler
- Paring Knife
- Measuring Cups & Spoons
- Small Bowl for melting butter.
Ingredients
- 4-6 Cortland Apples Peeled, cored, and sliced thin.
- ¼ cup granulated sugar For the apples.
- ⅓ cup granulated sugar For the topping.
- 1 tsp ground cinnamon
- kosher salt
- ⅓ cup brown sugar
- 1¼ cups gluten-free flour I prefer white rice flour.
- ½ tsp xanthan gum
- 1 stick butter Melted.
Instructions
- Preheat oven to 350°F.
- Combine the sliced apples, ¼ cup of sugar, a pinch of salt, and ½ tsp of cinnamon in a bowl. Pour into a 9×9 casserole dish.
- For the topping, mix together ⅓ cup of sugar, a pinch of salt, ½ tsp of cinnamon, the brown sugar, gluten-free flour, xanthan gum, and melted butter.
- Sprinkle the crumble evenly over the apples.
- Bake for 45-50 minutes or until the apples are soft.
Top it with a scoop of your favorite vanilla ice cream or whipped cream and enjoy this fall favorite. Happy fall, y’all!
