Apples are the centerpiece of the fall harvest culture. Some may think pumpkins belong there but I firmly believe the apple is king every autumn in America. Crisp, sweet, flavorful and so very good for you.
If you can, get the organic ones as the sprays they use on growing apples are none too good for you. I made this last weekend with some Jonagold apples I grew myself and they were very tasty indeed. I especially suggest you get your apples at an actual apple orchard. South of Hellertown is Bechdolt’s Orchard which grows many apple varieties. Go there if you want the freshest tastiest apples in this geographic area. Apples grow all over the globe so go where you can get them fresh and crisp! The variety is up to you but I would not suggest any that are not meant for baking; don’t use red delicious as they are for eating only, same for honey crisp apples.
This recipe is out of Gluten-Free Baking Classics, a great cookbook by Annalise G. Roberts with a few minor changes. I am betting you can use any GF flour mix in this recipe, not like a cake or other baked goods that have very specific flour requirements. Before I settled on this recipe for crisp I tried a couple other ones but nothing came close to the tasty results I got with this particular one.
I have made this recipe several ways. It is great just as I detail it below. Or, you can cut un-melted cold butter into the dry ingredients; it works: makes for a firmer and bigger crumb than the melted version below. I like both ways. I have made it egg free but it really needs that egg to pull it together to properly mimic a wheat flour based crisp. The oats can be left out if you don’t like them. I personally love oats in my crisp so in they go…. A quarter cup of chopped nuts can be added to the topping; really a nice touch too and you know how good nuts like walnuts or almonds are for you! I don’t like it too sweet so I use the lesser amount of sugar. This is entirely a personal choice. You can further up the nutritional value by adding flaxmeal to the dry mix; 2-3 tbsp.
One last thing to know, this is a super easy recipe and it is great for the beginner gluten free cook. It is hard to mess up if you follow the directions and ingredients closely.
For those who love ice cream, this recipe is absolutely perfect with a big scoop of vanilla ice cream next to it. I like it warm from the oven but it also is tasty cold the next day, if you have any left over that is!
Angie’s Apple Crisp
1 cup GF flour (mix below)
½ to ¾ sugar
½ cup dry old fashioned oats
1 ¼ tsp baking powder
1 tsp cinnamon
½ tsp xanthan gum
½ tsp. salt
1 lg egg
6 cups thinly sliced apples
1/3 cup butter, melted
Heat oven to 350 degrees. Put rack in center level of oven. Lightly butter a 9 inch square glass pan or spray with cooking spray.
I used my stand mixer for this recipe but you can use a bowl and a spoon or whisk. Combine all the dry ingredients. Add egg and stir to mix well. Place apples in the baking pan, top with the dry mix and sprinkle with the melted butter. Bake 40 minutes until bubbly and the topping is browning.
Brown Rice Flour Mix
2 c brown rice flour (finely ground)
2/3 c potato starch – Not potato flour!
1/3 c tapioca flour