Author Notes
Apple crisp was the dish that I was first known for, back when I was a kid. I substituted my favorite granola cereal for the rolled oats that most recipes called for… and a favorite was born!
As an adult, I’m a big fan of the combination of apples, cinnamon, brown sugar, and apple brandy. The Apple Brandy gives a little extra something to this dish, an added warmth and complexity. It tastes like the holidays!. This apple crisp is the perfect way to end a crisp, cool day of apple picking with your special someone.
Apple Crisp was definitely one of the things that immediately came to mind, when I found out about my gluten allergy – so of course, I had to make a GF version. This won’t be for everyone – I realize that some people have issues with oats – but it’ll hit the spot for those who CAN have oats.
Also, bonus: Because the topping is oats based anyway, NON-gf people not only don’t take it as “GF”, but find it tastes better than with regular flour! —CelebrationGeneration
Ingredients
-
1 cup
sugar
-
1 cup
Gluten free oat flour
-
3 cups
Gluten free granola
-
7-8
large, tart apples
-
1/3 cup
apple brandy
-
1/2 teaspoon
cinnamon
-
1/2 cup
walnuts or almonds, optional
Directions
-
Preheat oven to 375°F (190°C). Grease a 9? square baking dish, set aside.
-
In a medium bowl, combine sugar, flour, and granola. Add melted butter, stir until well incorporated. Everything should be wet, but crumbly.
-
Peel (if you want – I don’t usually), core, and chop the apples. Toss apple chunks with the apple brandy. Separately, combine brown sugar, cinnamon, and nuts – if using. Add to the bowl of apples, toss until apples are evenly coated.
-
Spread apple mixture evenly over the bottom of the baking dish. Top with an even layer of the granola mixture, patting down lightly. Bake for 35-45 minutes, or until topping is lightly browned, and apples are tender. Serve with ice cream or whipped cream.
-
* If you prefer, rolled oats can be substituted for the same amount of granola.
See what other Food52ers are saying.