Apple crisp mixes the delicious taste of apples with cinnamon, nutmeg, and crumble topping to make quick and easy apple pie in a pan. With as little as 30 minutes of prep time, you can make a dessert that your family will ask for again and again.
4-6 medium apples (We used Royal Gala, a very sweet apple for our crisp)
1/2 cup softened margarine
3/4 – 1 cup oats (We like more oats, but you might prefer the usual 3/4 cup)
1/2 cup gluten-free flour *see notes below
1/2 cup packed brown sugar
1 tsp cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves (optional)
(Optional) Top with your choice of ice cream, yogurt, whipped topping, or other non-dairy topping.
1. Peel, core, and slice apples. You can grease the dish if you desire with margarine, but we’ve found no issues with sticking. Line apple slices along bottom of 8″ x 8″ x 2″ glass baking dish to about 1 1/4″ from the top of dish. Sprinkle ground cloves on the apple slices – this will add a nice unique flavor to your apple crisp. Continue layering apple slices to 1/2″ from the top of the dish.
2. Preheat the oven to 350F – you may either need to lengthen the cooking time at 350F or use 375F if you find your crisp isn’t cooking in the regular amount of time or browning nicely.
3. Mix all other ingredients together and layer over the apples in dish.
4. Bake for 30 minutes or until topping is golden-brown and apples are tender when pierced with a fork. Start checked at 25 minutes.
The journey so far…
*Gluten-free flour mix tests – I’ve used blends with three different type of flour noted below:
1. My first flour mix was 75% buckwheat flour and 25% millet flour. This blend resulted in a moist topping that my daughter loved to pat down flat before we baked and it really became more like a cookie topping. It had a great gingerbread flavor – thanks to her help measuring maybe an excess of nutmeg, and following the original recipe of 3/4 tsp nutmeg and ending up with 1 tsp instead. We did not use cloves in this test dish, and it was a nice ‘normal’ apple crisp with a hint of gingerbread-like taste. Overall, we liked it.
2. My second test added in almond flour. I was making a double batch of topping for a larger pan, so needed 1 cup of flour total. I tried for a third of each type of flour. We grind our own buckwheat and millet flour, so the buckwheat and millet went great. When I tried to add the almond flour, it dumped more into my measuring cup than I had hoped for. I ended up with 1 1/3 cup flour in the end, so 2/3 cup almond flour volunteered for the job, rather than the 1/3 I was looking for. I mixed it all together and was pleasantly surprised to see the topping looking more like the apple crisp my mom made with the crumbly topping. I used this mix on crisps with cloves and without, and it worked very well, giving a nice crumble-top crisp, one very traditional, and one with an extra spicy flavor. I recommend trying to add a bit more flour, and if needed, you can always add more margarine.
1. If you are making a larger batch, I include this note from my overzealous night of peeling apples. I ended up with enough for a 9″ x 13″ pan, and an 8″ x 8″ pan. I made a quadruple batch of topping to spread between the two pans and found it a nice amount – a little extra topping for a fuller crisp. Who doesn’t like a little extra topping on their crisp, eh?
2. We were given some Courtland apples this fall. I’ve mixed them with the Royal Galas to make a nice blend of apples for the crisp. The Galas tend to stay firm in the crisp, the Courtlands go soft, and together they are very tasty.