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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.