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Gluten Free Apple Crisp Recipe

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This recipe for Gluten Free Apple Crisp is from The Berger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling
4 large apples, peeled and chopped
2 teaspoons lemon juice
1/3 cup sugar
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1-1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
Topping
1/3 cup packed brown sugar
3/4 cup old-fashioned rolled oats (certified GF)
1/2 cup almond meal
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup butter, melted
Directions:
Directions:
In a large bowl, toss all of the filling ingredients together. Make sure the apples are evenly coated. Spoon into a 9-inch pie dish, cake pan, or square baking pan. Set aside.
For the topping, whisk the brown sugar, oats, and almond meal. Whisk in the cinnamon and salt. Once all combined, stir in the melted butter until combined. Sprinkle topping over the apples.
Bake at 350 for 30-35 minutes or until the filling is bubbly, the apples are a little soft, and the topping is browned. If it looks like the topping is browning too quickly, cover the top loosely with aluminum foil. Allow to cool for 10 minutes. Cover leftovers and store in the refrigerator for up to 4 days.
Personal Notes:
Personal Notes:
Make ahead tip: Follow steps 2 and 3 in the recipe then cover the crisp and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.

 

 

 

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