Homemade apple crisp is one of the joys of Fall. Get yourself some fresh apples and make this easy recipe. You’ll love every bite of it! The soft and tart pie apples are covered in crunchy oat and brown sugar topping that reminds me of the best kind of cookie. I included a vegan option that is phenomenal as well. You might want to make two of these desserts because one usually doesn’t last the night! #shorts #apple #applecrisp #easy #glutenfree #homemadeapplecrisp #easyapplecrisprecipe #applecrisprecipewithoats #food
Gluten-Free Apple Crisp
apple cranberry
apple
Gluten-Free Apple Crispmakes one 9”x9” square pan Crisp Topping2/3 cup gluten-free Cup4Cup multipurpose flour2/3 cup old-fashioned oats2/3 cup brown sugar1/2 cup raw pecans or walnuts2 teaspoons sweet rice flour1/2 teaspoon salt1/2 cup cold butter, in piecesPreheat the oven to 375F and place oven rack in the middle position. Mix topping ingredients in a food processor except butter. Pulse for about 20 seconds to mix. Add butter until it’s thoroughly incorporated and the mixture clumps together. Set aside.
Apple Filling6 cups fresh apples, peeled and in 1/4” slices (for the best flavor use a variety of tart, sweet and eating apples)2 tablespoons cornstarch1/4 cup granulated sugar1/4 cup brown sugar2 tablespoons lemon juicezest of one lemondash of cinnamon
Whisk together cornstarch and sugar in a medium-sized bowl. Add apples, lemon juice, zest and mix well. Sprinkle with cinnamon and stir in. Spoon fruit into the pan and cover evenly with the crisp topping. Place the crisp-filled pan on a jelly roll pan to prevent crisp from dripping into the oven floor. Bake for about 35-45 minutes or until the crisp is browned and juice thickened and bubbling up to the top. If crisp is getting too browned but not done cooking, cover it loosely with foil. Cool for 15 minutes and enjoy with your favorite ice cream or frozen oat milk.
**To make it vegan, switch the flour to Cup4Cup Brand Ancient Grains and use Miyokos Plant butter stick instead.
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Homemade apple crisp is one of the joys of Fall. Get yourself some fresh apples and make this easy recipe. You’ll love every bite of it! The soft and tart pie apples are covered in crunchy oat and brown sugar topping that reminds me of the best kind of cookie. I included a vegan option that is phenomenal as well. You might want to make two of these desserts because one usually doesn’t last the night! #shorts #apple #applecrisp #easy #glutenfree #homemadeapplecrisp #easyapplecrisprecipe #applecrisprecipewithoats #food
Gluten-Free Apple Crisp
Gluten-Free Apple Crisp makes one 9”x9” square pan Crisp Topping 2/3 cup gluten-free Cup4Cup multipurpose flour 2/3 cup old-fashioned oats 2/3 cup brown sugar 1/2 cup raw pecans or walnuts 2 teaspoons sweet rice flour 1/2 teaspoon salt 1/2 cup cold butter, in pieces Preheat the oven to 375F and place oven rack in the middle position. Mix topping ingredients in a food processor except butter. Pulse for about 20 seconds to mix. Add butter until it’s thoroughly incorporated and the mixture clumps together. Set aside.
Apple Filling 6 cups fresh apples, peeled and in 1/4” slices (for the best flavor use a variety of tart, sweet and eating apples) 2 tablespoons cornstarch 1/4 cup granulated sugar 1/4 cup brown sugar 2 tablespoons lemon juice zest of one lemon dash of cinnamon
Whisk together cornstarch and sugar in a medium-sized bowl. Add apples, lemon juice, zest and mix well. Sprinkle with cinnamon and stir in. Spoon fruit into the pan and cover evenly with the crisp topping. Place the crisp-filled pan on a jelly roll pan to prevent crisp from dripping into the oven floor. Bake for about 35-45 minutes or until the crisp is browned and juice thickened and bubbling up to the top. If crisp is getting too browned but not done cooking, cover it loosely with foil. Cool for 15 minutes and enjoy with your favorite ice cream or frozen oat milk.
**To make it vegan, switch the flour to Cup4Cup Brand Ancient Grains and use Miyokos Plant butter stick instead.
I am so making this on this weekend!