Heads up! I link to products and services that I love from time to time. More often than not I have an affiliate relationship with these providers. What does that mean? I might make a small percentage from any purchases you make, but don't worry, you won't pay even a penny more. Thanks for supporting The 104 Homestead. You can see our full disclosure statement here.
Since our house hold went gluten-free in 2012 I have struggled to find an amazing gluten-free apple crisp recipe that has all the chew, crunch and satisfying sweetness of my Grandma’s crisp. Sadly her recipe was pretty much just white flour, white sugar, and butter. I have played with variations of this recipe for several years now, and have finally perfected it.
See this recipe with all the details and some eye-candy photos here.
- 4-6 Apples
- 3 c. Gluten-Free Rolled Oats
- 1 c. Coconut Flour
- 1 c. Fine Rice Flour
- 1 c. Brown Sugar
- 1/2 tsp. Cinnamon optional
- 2 sticks Cold Butter
- Preheat your oven to 350 F.
- Core and slice the apples (you can peel them too, if you prefer) and place in the bottom of a large casserole dish.
- In a food processor add all the dry ingredients and pulse until you get a fine crumb.
- Add in the cubed old butter and pulse until well mixed and the mixture holds together when pressed.
- Sprinkle the topping over the apples and press down firmly.
- Bake for 40-45 minutes until crisp and golden.
- Serve with cream, ice cream, coconut cream or plain old milk.
Store left overs in a sealed container in the fridge for up to one week.
Peaches, plums, nectarines, pears, quince, berries and cherries all also work beautifully.