Apple Oat Crisp Gluten Free


Martha Stewart magazine and online has been having some Gluten Free recipes lately. I haven’t tried all of them yet, but this recipe for apple crisp looked good and as I had apples I decided to try it. I am so glad I did. We all enjoyed it and it was easy to make, tastes good and no flour. For celiac’s like I am, this is good. If you can’t tolerate oatmeal than of course this is not for you. I find that it does not bother me, so I really enjoyed this. Most crisps have flour in the topping and in the apples. 
  Notice when you read through, that the recipe calls for pulsing ½ of the oatmeal called for in your food processor. This gives you your flour substitute, and the apples were just fine without any thickening. I left out the cherries called for in the recipe, we don’t really feel they are good enough for the price asked. I felt it was fine without them, but feel free to add them if you would like. I didn’t add anything to take their place and the crisp was a good texture without them.
Apple Oat Crisp
Serves 4  Bake time about 1 hour
Topping
1 cup old-fashioned rolled oats (I used quick oats as that is what I had)
¼ cup light brown sugar
4 tablespoons butter, melted
 Filling
2 pounds sweet apples (Braeburn or Gala), peeled, cored and cut into ½ inch slices
¼ cup light brown sugar
¼ cup dried cherries (optional)
¼ teaspoon ground cinnamon
  Topping; Preheat oven to 375°. Pulse ½ cup oats in a food processor until coarsely ground. Add remaining ½ cups of oats, brown sugar. Cinnamon and melted butter. Stir until combined.

  Filling; Toss together filling ingredients in a bowl or right in the 9 inch square baking pan. Sprinkle with the topping. Cover with foil and bake for 30 minutes. Remove foil and bake for about another 30 minutes or until apples are tender and topping is brown. Cool slightly before serving.

8 comments:

  1. I am sure you already know Kristin Porter that has a blog called "Iowa Girl Eats" and she has all gluten recipes.

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    Replies
    1. Yes Kathy I did know. Thanks.

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    2. I need to go there! I have no problem with gluten, just wheat.

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    3. Just finished off our apple crisp here but using dried cranberries in place of the dried cherries and mixed in some creamy peanut butter in with the oatmeal / brown sugar topping mixture

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    4. Hi Colleen, We like the dried cranberries also, however I seldom get to bake with them as we eat them out of hand as a treat.
      The peanut butter sounds different, did you use less butter?

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    5. For my topping I just mixed up ..........
      1/4 cup flour
      1/2 cup uncooked quick oats (Quaker Oats)
      1/4 cup sugar
      Then with a pastry blender or forks I used about 3 T. creamy peanut butter (I used Jif) give or take alittle more or less; (I don't measure the peanut butter) mixing well until mixture is small 'pea' size form. Then evenly sprinkle crumb mixture over the top of your apples; cover with foil and bake for 20 min.; remove foil and bake for another 20 or until the apples are nice and tender.
      When ready to serve, top with Big scoop of vanilla ice cream and drizzle with caramel sauce. ( I make my own caramel sauce)

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    6. Oh, sometimes I will also add a diced up pear or 2 to my apple crisp

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    7. I like pears in a crisp also. Really this time of the year, pears are so nice to bake with.

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