If you’re looking for something sweet and comforting on a fall day, this would be it. Nothing beats a simple Apple Crisp to use up the season’s harvest! This recipe is ridiculously easy and was even made gluten free by using gluten free substitutions. Chopped apples are blanketed with a crumbly sweet topping of brown sugar, oats, and butter before baking to a bubbly treat…
I’ve made a few different apple recipes lately but by far, an apple crisp is my favorite. Besides being so easy, it doesn’t require too many ingredients – usually pantry staples if anything! To make this gluten free, I used a GF all purpose flour blend and GF rolled oats. Of course, use the regular ingredients if you’re not gluten free. Regardless, folks won’t be able to tell the difference! Some other ways to jazz this base recipe include using a mixture of apples, pears and/or cranberries (which I plan to do for Thanksgiving). You can also add to the texture by adding nuts like walnuts or pecans. I love serving this as is but you can make it even more special with a scoop of creamy ice cream or a dollop of sweet whipped cream… and perhaps a drizzle of buttery caramel!
recipe slightly adapted from Martha Stewart
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup [gluten free] old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.