This delicious fall gluten free apple crisp recipe is a must make dessert. Juicy bubbling apple crisp is topped with the perfect gluten free topping made with oats.
Apple crisp is a crowd pleasing dessert that not only makes your kitchen smell incredible, but makes everyone who tastes it fall in love! It’s a fall must have.
Years ago, I perfected my vegan apple crisp recipe, and I am putting a spin on that to make it gluten free.
Inspired by the filling for that recipe, and using the crisp topping from this blueberry peach crisp recipe, I was able to create the ultimate gluten free apple crisp!
Every fall I find myself making all the fresh apple recipes. Another one of our favorites is baked cinnamon apples.
There is nothing like the cozy smell of spiced apples baking in the oven to really get me in the fall mood!
Ingredients to make gluten free apple crisp
granny smith apples
lemon juice
sugar and brown sugar
cinnamon
salt
corn starch
gluten free oat flour
gluten free oats
coconut oil
dairy free butter
How to make apple crisp filling
For the filling, you will need 6 cups of granny smith apple chunks.Once you have cut up the apples, place them in a bowl.
Next, add the lemon juice, brown sugar, cinnamon, salt, and cornstarch.
Give it a stir to combine and let it all marinate while you make the crisp topping.
Adding cornstarch and flour to the apple mixture will help bring your crisp's filling together. You want to make sure you have a nice balance of the sweet and tart in your dessert.
Like an apple crisp, an apple crumble is a baked fruit dessert with a layer of topping. But unlike the crisp, the crumble topping rarely includes oats or nuts. Instead, a crumble's topping is more like streusel, made with flour, sugar and butter.
What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.
One of the easiest ways to avoid wet apple crisp is to use a thickener to bind the apple juices together. The most common thickener is a cornstarch slurry, mixed with the apples before being added to a baking dish.
How can I make my apple crisp crispy? If your butter to flour to sugar ratio is off, it will result in a less crispy topping. You want to be careful not to add too much flour or too little. Also, we love adding old fashioned rolled oats to our crumble because it really gives it a nice crunch.
The lemon juice will keep the apples from turning brown. Set your prepared apple crisp aside on the counter until ready to bake. Put the apple crisp in the oven to bake just as you are serving dinner. And by the time dinner is over, this warm syrupy dessert will be ready.
This has led some historians to believe that Betty was the name of the cook and creator of the recipe and that brown was in reference to her skin color.
Both are very similar apple desserts, but the difference mainly comes down to the crumble topping: Instead of the flour and oat mixture used in an apple crisp, an apple brown betty uses breadcrumbs for its crumbly, delicious topping.
Does Apple Crisp Need to be Refrigerated? Though not required, I recommend that this apple crisp be refrigerated after it bakes and cools. This will keep it fresh longer and prevent it from spoiling.
Gala apples are my favorite variety for this recipe – I like their sweet/tart flavor and firm texture. But if you have a favorite baking apple, feel free to use it here. Granny smith apples, Honeycrisps, Jonagolds, or a mix would all be excellent.
For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.
Baking: Start baking the apple crisp covered with foil. This allows the apples to soften without any risk of the topping over-browning. After about 20 minutes, remove the foil and let the crisp finish cooking uncovered. Once the juices are bubbling, the topping is golden brown, and the apples are tender, it is done!
Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes. Serve the crisps warm with vanilla bean ice cream or fresh whipped cream, if desired.
When you cook apples, the pectin in them breaks down, making the apples watery. The lower pH value of tart apples reduces the amount of pectin that breaks down, so the apples hold their shape and get less mushy.
The ingredient list for a crumble or crisp is relatively short, but don't be tempted to leave out the cornstarch. As fruit cooks, it releases its juices, becoming saucy and soupy. This is partially what makes a crisp so delicious—but also what can turn it from a casserole-style dessert into fruit soup.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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