Gluten free apple crisp is the perfect way to enjoy an easy fall treat, without the effort! This gluten free apple dessert is loaded with fresh apple cinnamon filling and a double topping, chock full of buttery oats and brown sugar!
8tablespoonsunsalted butter,softened and cut in 8 pieces
⅓cup(optional) chopped nuts,pecans, walnuts, or almonds
(optional) caramel ice cream topping,for serving
Preheat oven to 400ºF. Grease a 11X7 or 2 quart baking dish.
In a large bowl whisk together water, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Add chopped apples, grated apple and sugar. Stir to combine.
Transfer to prepared baking dish. Pour melted butter over top of apple filling. Cover tightly with foil and bake for 20 minutes.
While apples are partially cooking, make topping. In a food processor (see recipe notes for by hand method) place 3/4 cup oats, flour, brown sugar, vanilla, water, and salt. Pulse to combine, about 5 times.
Add butter and half the nuts, if using. Process until all the ingredients comes together in a large, crumbly ball. Stop halfway through to scrape down bowl, if necessary.
Add remaining nuts and 1/3 cup oats. Pulse 2-3 times to combine.
Break off clumps and scatter over partially baked apple filling. Reduce oven temperature to 350ºF. Bake, uncovered, for 40 minutes, or until the juices are bubbly and top is golden brown. Let crisp cool on a wire rack for 20 minutes, until warm, and then serve with ice cream or whipped cream.
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By Hand Method:
Stir together 1/2 cup oat, coconut, or almond flour with gluten free flour, brown sugar, sugar, salt, 1/3 cup old fashioned oats, and optional chopped nuts. Then use a pastry blender or fork to mix in the vanilla extract, water, and softened butter.
Storing Fruit Crisp
Store baked crisp on the counter, covered with foil, at room temperature for 1 to 2 days. Avoid using plastic wrap, which traps moisture, making the topping soggy.To keep longer than 2 days, store it in the refrigerator, in an airtight container, for up to one week.When you are ready to enjoy your crisp, bring it out of the refrigerator and let it come to room temperature for about 20-30 minutes. For optimal reheating, place it in a 300°F oven for about 20 minutes, or until heated through. You may need to cover with foil if the topping starts to get too brown. To freeze, bake and allow to cool completely. Then, wrap the cooled crisp tightly in plastic wrap, cover in foil, and freeze for up to three months.To reheat frozen crisp, thaw either on the counter, or in the fridge overnight and then bake at 350 degrees for 30 minutes or until heated through. Individual servings of fruit crisp may also be reheated in the microwave, but the topping will become soft. For best results, use an oven or toaster oven for reheating.Recipe adapted from The How Can It Be Gluten Free Cookbook