Gluten free apple crisp is nothing more than sliced apples are tossed with cinnamon-sugar, topped with a simple one-bowl cinnamon-sweet mixture, and baked. No crust, no fuss!
To ensure that the apples cook and steam until they’re perfectly tender, the pan is covered for the first 25 minutes in the oven. Then, the cover comes off and the top is cooked until crisp-tender and gorgeously browned.
Whenever I have an overabundance of apples (which, if I’m lucky, happens every fall), I am sure to make two things: homemade chunky apple sauce, and this apple crisp. Making the crisp is nearly as easy as making homemade apple sauce, and the active time is even less.
Peel, core, and slice the apples, then toss them with cinnamon and sugar. Mix up the topping ), smooth it on top with wet hands, and bake it. That’s it.
I usually use my handheld mandoline to get nice, even slices and make quick work of the whole business. Of course, you don’t need a mandoline, or any special equipment at all. Just an apple, and a knife.
If you’re hoping for a guilt-free way to bake with all those apples, Erin of Texanerin Baking’s Paleo Apple Crisp looks amazing. It’s even egg-free.
When I first published this post in 2011, my three children were 9, 7 and 6 years old. We’ve been to this very same apple orchard every year since. Each year, they run down through the orchard just like they did in this photo from 2011. Luckily, they still love going apple picking with us, as a family. Even if they’re just in it for the crisps, pies and muffins that I always bake for weeks afterward, I’ll take it.
It’s lovely to make complicated desserts, from time to time. But most of the time, all you really need is a few pounds of baking apples, some cinnamon, sugar, flour, butter and an egg. And they’ll come running. Trust me.
Prep time:Cook time:Yield:1 9-inch pie
5 to 6 medium-size baking apples (about 3 pounds), peeled, cored, and sliced thinly (500 g total, as prepared)
1 teaspoon ground cinnamon
1 cup plus 2 tablespoons (225 g) granulated sugar
2 1/2 teaspoons pure vanilla extract
10 tablespoons (140 g) unsalted butter, at room temperature
1 egg (50 g, weighed out of shell) at room temperature, beaten
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon kosher salt
1/2 cup (50 g) certified gluten free rolled oats (can be replaced by 1/4 cup (50 g) additional all purpose gluten free flour)
Preheat your oven to 350°F. Grease a 9-inch pie plate with unsalted butter and set it aside.
To make the filling, combine the sliced apples, 1 teaspoon ground cinnamon, 2 tablespoons sugar and 1/2 teaspoon vanilla in a medium-sized bowl, and toss to combine. Place the apple mixture in the prepared pie plate, and set it aside.
To make the topping, in a large bowl, beat the butter and 1 cup sugar until light and fluffy. Add the egg and 2 teaspoons vanilla, mixing to combine after each addition. Add the flour, xanthan gum, salt, and oats, and mix until just combined. The batter will be very thick. Cover the apples with the topping, spreading it evenly over the top with wet hands. Cover the pie plate loosely with foil, place it in the center of the preheated oven, and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until the top is an even, light golden brown. Allow to cool in the pan for at least 20 minutes before slicing into wedges and serving. For a cleaner slice, allow to cool completely before serving.
Originally published on the blog in 2009, then again in 2011. Recipe tweaked very slightly, photos and text all new.