This delicious fall gluten free apple crisp recipe is a must make dessert. Juicy bubbling apple crisp is topped with the perfect gluten free topping made with oats.
Apple crisp is a crowd pleasing dessert that not only makes your kitchen smell incredible, but makes everyone who tastes it fall in love! It’s a fall must have.
Years ago, I perfected my vegan apple crisp recipe, and I am putting a spin on that to make it gluten free.
Inspired by the filling for that recipe, and using the crisp topping from this blueberry peach crisp recipe, I was able to create the ultimate gluten free apple crisp!
Every fall I find myself making all the fresh apple recipes. Another one of our favorites is baked cinnamon apples.
There is nothing like the cozy smell of spiced apples baking in the oven to really get me in the fall mood!
Ingredients to make gluten free apple crisp
granny smith apples
lemon juice
sugar and brown sugar
cinnamon
salt
corn starch
gluten free oat flour
gluten free oats
coconut oil
dairy free butter
How to make apple crisp filling
For the filling, you will need 6 cups of granny smith apple chunks.Once you have cut up the apples, place them in a bowl.
Next, add the lemon juice, brown sugar, cinnamon, salt, and cornstarch.
Give it a stir to combine and let it all marinate while you make the crisp topping.
So, an apple crisp is essentially an apple crumble with oats. On the other hand, a crumble is softer, made with just butter, sugar, and flour. How can I thicken apple crisp filling? One common method is adding a bit of cornstarch or flour to your apple mixture before baking.
The lemon juice will keep the apples from turning brown. Set your prepared apple crisp aside on the counter until ready to bake. Put the apple crisp in the oven to bake just as you are serving dinner. And by the time dinner is over, this warm syrupy dessert will be ready.
Just make sure you add enough melted butter to coat everything: it brings it all together. Your day-old mush will turn back into the warm and crunchy crisp once more if you reheat in the oven at 350°. And for the love of autumn, please do not forget the ice cream.
Apple Crumble is synonymous with Apple Crisp in the U.K. and Australia, but in Canada and the U.S., it is a slightly different dish. Like an apple crisp, an apple crumble is a baked fruit dessert with a layer of topping. But unlike the crisp, the crumble topping rarely includes oats or nuts.
You can add cornstarch or flour. I do this when making an apple pie and the filling is not watery. Add a thickener, I like Arrowroot powder or tapioca powder before cooking. Add more dried oats.
Cornstarch- I used cornstarch to help bind the apples. You could also substitute with all-purpose flour, but I prefer the texture with cornstarch. Cinnamon- I added a little bit of cinnamon because it pairs so nicely with the apples. Nutmeg- The nutmeg is optional, but gives this apple crisp a nice touch and spice.
Baking: Start baking the apple crisp covered with foil. This allows the apples to soften without any risk of the topping over-browning. After about 20 minutes, remove the foil and let the crisp finish cooking uncovered. Once the juices are bubbling, the topping is golden brown, and the apples are tender, it is done!
How do you keep apple crisp from getting soggy? If it's soggy, you've got to remember to refrigerate the topping with butter before you add it to the crisp. It doesn't need long, just enough time as you prepare the rest of the dessert so that it will cook up crispy rather than turn soggy.
A pastry chef friend shared the technique. Instead of sprinkling the raw crumbs on top of the fruit, where they absorb the juices and turn a little mushy on their undersides, he spread them out in a pan and baked them separately, until crisp and cookielike.
What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.
Softer apples like Red Delicious, Golden Delicious, or Macintosh break down too much in the heat of the oven, basically turning into applesauce. So avoid those, and opt for a variety that's firm and crisp like Granny Smith, Fuji, Gala, or Honeycrisp.
This has led some historians to believe that Betty was the name of the cook and creator of the recipe and that brown was in reference to her skin color.
Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes. Serve the crisps warm with vanilla bean ice cream or fresh whipped cream, if desired.
Both are very similar apple desserts, but the difference mainly comes down to the crumble topping: Instead of the flour and oat mixture used in an apple crisp, an apple brown betty uses breadcrumbs for its crumbly, delicious topping.
All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.
The ingredient list for a crumble or crisp is relatively short, but don't be tempted to leave out the cornstarch. As fruit cooks, it releases its juices, becoming saucy and soupy. This is partially what makes a crisp so delicious—but also what can turn it from a casserole-style dessert into fruit soup.
But if you feel your topping is still too dry and crumbly, (even for a crumble) add a bit more melted butter, a tablespoon at a time. If you think it's too wet, add a little more flour to soak up the extra butter.
If you're using soft fruit like berries, peaches or plums, it's a good idea to cook it with some cornflour before it goes into the oven, to help thicken the juices.
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