Autumn apples baked into a classic, homespun crisp. Pure comfort food for the turning of the seasons.
Yes, I know. I’ve served you apple crisp before- without oats. And it’s quite lovely. It is. Especially for celiac folks shunning oats (find my oat-free apple crisp recipe here). But. Now that truly gluten-free oats are easier to come by, we at Casa Allrich have had a major hankering for the classic oats and butter and brown sugar combo.
And so- a new recipe was born.
I just ate it for breakfast.
And by the way.
Happy Fall Equinox!
Karina’s Gluten-Free Apple Crisp with Oats
Easier than apple pie and classically delicious, this gluten-free apple crisp can be gussied up with a scoop of vanilla bean ice cream. Or serve it for brunch with a dollop of Greek yogurt. One thing I love about this gluten-free recipe? No xanthan gum needed.
6 apples (a mix of two or more: Delicious, Empire, Pink Lady, Gala)
1 tablespoon lemon juice
2 teaspoons cane sugar
1/2 teaspoon ground cinnamon
Pinch of sea salt
2 tablespoons chilled unsalted butter
2 teaspoons tapioca or arrowroot starch
1 cup certified gluten-free rolled oats
1/2 cup gluten-free flour (sorghum flour or brown rice flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 stick (4 ounces) chilled unsalted butter
Preheat the oven to 350ºF. Butter the bottom and sides of an 8×11-inch gratin or baking dish. Set aside.
Peel and core the apples. Cut them into chunks and toss into a bowl. Sprinkle with lemon juice, cane sugar, cinnamon, a tiny pinch of sea salt, and toss to coat. Dust with the tapioca starch and stir again to coat. Pour into the prepared baking dish. Dot the top with 2 tablespoons of chilled butter, cut into small pieces.
In a mixing bowl, combine the rolled oats, sorghum or brown rice flour, brown sugar, cinnamon, nutmeg, and sea salt and whisk to blend. Add the chilled butter in pieces and using a fork or a pastry cutter, quickly cut the chilled butter into the flour blend until you have a crumbly, sandy mixture. Rub the mixture between your palms to create larger sticky crumbles.
Spoon the oat crumble mixture over the apples.
Bake in the center of a pre-heated oven for about 20 minutes. Then cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so, until the apples are fork tender and the crisp is bubbling.
Allow the crisp to cool slightly before serving. It is luscious warm from the oven.
A scoop of classic vanilla bean ice cream is optional.
Chill leftover apple crisp and enjoy the next day, chilled, right out of the fridge.
Baking time : 40 to 45 minutes.
Recipe Source: glutenfreegoddess.blogspot.com