September and October are apple months where we live. That’s when we can applesauce and make apple crisp almost every day. November can be apple crisp month too. Why not?
If you ask me, any month is apple crisp month. I love, love, love apple crisp and any kind of fruit crisp, really. And since becoming gluten free, I have changed my baking recipes and the result is just as tasty if not even better.
This recipe I will share with you is inspired by the Minimalist Baker apple crisp, but I had to modify it because I like a different apple-to-topping ratio than what their recipe was. Also, I like a healthier take on it, so I put less sugar in mine. Continue reading
4 apples, cored and diced into bite sizes
1/4 c sugar in the raw or any other unrefined sugar
1 Tbsp cornstarch
1/2 tsp cinnamon
pinch of salt
small dash of lemon juice (optional)
1/4 cup sugar in the raw or any other unrefined sugar like Muscovado
1 cup gluten free flour (I like King Arthur or Bob’s Mill)
2 cups rolled oats*
1/2 teaspoon cinnamon
1/2 cup avocado oil
1/4 cup water
Preheat oven to 375 F and spray a 9×13 casserole dish with oil. Mix apples well with the rest of the ingredients in that list. Place in a uniform layer at the bottom of the casserole dish.
Mix dry Topping ingredients in a clean, dry bowl. Add wet ingredients and mix well until you do not see any more flour and the oats look wet. Layer over the apples in the dish. Bake for 1 hour. My oven is slow, especially if I bake using the convection feature. Sometimes I have to bake it for an extra 10 minutes, so use your judgment.
*Gluten sensitivity comes in many levels. Regular oats do not bother me, for instance, so I do not have to buy gluten free oats. If you know you must have gluten free oats, by all means use them instead of regular oats.