Gluten-Free Apple Crisp

How to Make Gluten-Free Apple Crisp

1. 1

   Step 1: Prep apples and preheat oven

   Preheat the oven to 350°F (175°C). In a large bowl, toss the sliced apples with 1/3 cup light brown sugar, tapioca starch, lemon juice, ground cinnamon and 1/4 teaspoon sea salt until evenly coated and the fruit is glossy. Let the mixture sit while you make the topping so the flavors meld.

   For this step

   • 6 cupsGranny Smith or Honeycrisp apples, peeled, cored and sliced
   • 1/3 cupLight brown sugar (for filling)
   • 2 tbspTapioca starch (or cornstarch)
   • 1 tbspFresh lemon juice
   • 1 tspGround cinnamon
   • 1/4 tspFine sea salt
2. 2

   Step 2: Make the oat-almond topping

   In a medium bowl, combine the gluten-free rolled oats, almond flour, and 1/2 cup light brown sugar. Add the cold cubed butter and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture forms coarse, pea-size crumbs. The cold butter yields a tender, slightly shortbread-like crumb when baked.

   For this step

   • 1 1/2 cupsGluten-free rolled oats
   • 3/4 cupAlmond flour
   • 1/2 cupLight brown sugar (for topping)
   • 6 tbspUnsalted butter, cold and cut into small cubes
   
3. 3

   Step 3: Assemble the crisp

   Transfer the apple mixture to a 9-inch (or similar) baking dish and spread into an even layer. Sprinkle the oat-almond topping evenly over the apples, gently pressing in a few places to ensure good contact so the topping bakes into the fruit.
   
4. 4

   Step 4: Bake until bubbling and golden

   Bake for 35–40 minutes, or until the filling is bubbling around the edges and the topping is golden brown. If the topping browns too quickly, tent the dish loosely with foil for the last 10 minutes of baking.
   
5. 5

   Step 5: Rest and serve

   Allow the crisp to cool for at least 15 minutes so the filling sets, then serve warm. It’s excellent on its own or topped with vanilla ice cream or a spoonful of crème fraîche for an extra-special finish.

1. Preheat the oven to 350°F (175°C). In a large bowl, toss the sliced apples with 1/3 cup light brown sugar, tapioca starch, lemon juice, ground cinnamon and 1/4 teaspoon sea salt until evenly coated and the fruit is glossy. Let the mixture sit while you make the topping so the flavors meld.
2. In a medium bowl, combine the gluten-free rolled oats, almond flour, and 1/2 cup light brown sugar. Add the cold cubed butter and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture forms coarse, pea-size crumbs. The cold butter yields a tender, slightly shortbread-like crumb when baked.
3. Transfer the apple mixture to a 9-inch (or similar) baking dish and spread into an even layer. Sprinkle the oat-almond topping evenly over the apples, gently pressing in a few places to ensure good contact so the topping bakes into the fruit.
4. Bake for 35–40 minutes, or until the filling is bubbling around the edges and the topping is golden brown. If the topping browns too quickly, tent the dish loosely with foil for the last 10 minutes of baking.
5. Allow the crisp to cool for at least 15 minutes so the filling sets, then serve warm. It’s excellent on its own or topped with vanilla ice cream or a spoonful of crème fraîche for an extra-special finish.