Apple Crisp (gluten-free)

As the snow flies once again for what we can only hope is the last time this season, I find myself dreaming of warm comfort food. Specifically, I’m picturing a warm dish of apple crisp with a dollop of vanilla ice cream melting over the top of it, creating a sweet sticky sauce in the bottom of the bowl.

Apple Crisp
Apple Crisp

One of the very first gluten-free recipes I created was apple crisp. It took a number of attempts to get the combination just right, but now I have it perfected to the point that my little family will ask for my apple crisp rather than a ‘regular’ (gluten version) apple crisp, and if we serve it to company, they never guess that it’s gluten-free. Unlike most traditional recipes for crisp, my recipe has the apples sandwiched between layers of crisp with a beautiful crust on the bottom, and a light sprinkling of the cinnamon oat goodness on top. After all, you can never have enough crisp!

So if you’re looking for a sweet bowl of comfort food for dessert tonight, try some apple crisp (ice cream optional, but highly recommended). I’ve also included a version for gluten-free blueberry crisp.


Apple Crisp (gluten-free)
Apple Crisp (gluten-free)

APPLE CRISP (gluten-free)

½ cup brown rice flour

¼ cup tapioca starch

¼ cup potato starch (not flour)

1 cup gluten-free oats

½ tsp cinnamon

1 cup brown sugar

1 tbsp gluten-free baking powder

½ cup butter

5 large apples (I use MacIntosh)


Preheat oven to 350 degrees F. Lightly grease a large pie plate or 8-inch square baking dish.

In a large bowl, mix together rice flour, tapioca starch, potato starch, oats, cinnamon, sugar, and baking powder. Cut butter into the dry mixture until well combined. Set aside.

Peel and core the apples. Cut into ½ inch slices.

Spread half of the oatmeal mixture into the pie plate, and pat it down with fingers to form a crust. Top with the apples and cover lightly with the remaining oatmeal mixture. Bake 25-30 minutes or until lightly browned. Serve warm with ice cream.

*for blueberry crisp: add 1/2 tsp ground ginger to the dry ingredients and replace apples with about 4 cups of blueberries (add more if desired).

Blueberry Crisp (gluten-free)
Blueberry Crisp (gluten-free)

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