APPLE CRISP – GLUTEN FREE, WITH OATMEAL TOPPING

Servings

Ingredients

Apple filling

5-7 apples, cored, sliced and cut into pieces. I like a combination of Cortland and Gala apples. I like the flavor of Honey Crisp but I like a softer apple mixed in. I had great results with Paula Reds, but I've only found them at the orchard.
⅓ cup maple syrup substitute honey or brown sugar if you don't have maple syrup
¼ cup apple cider or apple juice
1 tablespoon lemon juice
1 tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground allspice or nutmeg
¼ teaspoon ground ginger
1 teaspoon vanilla extract

Oat, nut and gluten-free topping (double topping because it's delicious or cut in half for a lighter version)

1 cup old-fashioned oats use certified gluten-free oats for a gluten-free crisp
½ cup gluten-free all purpose flour (or almond flour)
½ cup chopped pecans optional
¼ cup lightly packed maple sugar suggested substitute is coconut sugar, but I've never used it
¼ teaspoon fine sea salt
4 tablespoons unsalted butter cut into pieces and refrigerated

Instructions

Preheat the oven to 350⁰ Fahrenheit.
Place the sliced and cut apples in a 9” square baking dish. In a liquid measuring cup or bowl, whisk together the maple syrup and apple cider until combined. Add the lemon juice, cornstarch, cinnamon and allspice, and whisk to combine. Pour the mixture over the apples and toss to combine. Bake for 20 minutes.
Cut butter into smallish pieces and put in refrigerator.
Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, (pecans if using), sugar and salt. Cut or massage in the cold butter until mixture is moist but still lumpy. Put into refrigerator until ready to use.
Once the apples have baked for 20 minutes, give them a stir and redistribute them evenly in the pan. Spoon the oat mixture evenly over the filling. Return to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.
Let the crisp rest for 5 to 10 minutes before serving. Leftovers keep well in the refrigerator, covered, for about 5 days. Or freeze them and reheat when you want to eat them.

Notes

Maple syrup and sugar are very sweet. Use less if you like a less sweet dessert. Also, I find that half the topping can be just as satisfying, depending on what you’re looking for.
You can also make the apples by themselves (very quickly in the microwave) and add either plain/flavored Greek yogurt or your favorite frozen dessert.