As soon as the weather starts turning cooler and the leaves on the trees start showing their beautiful colors, I get in baking mode. Last year, I got a ton of honeycrisp apples from my grandparents and wanted to bake something with apples to use them up. So after some searching around, I settled on making apple crisp.
Nearly every apple crisp recipe I found called for oats. So being too lazy to find a substitute, I decided to just make it without the oats altogether. The recipe was soo good, Steven bugged me to make it again. As soon as fall hit this year, he said it was apple crisp time. Hello new fall tradition.
Apple crisp is very easy to make, and it will make your house smell absolutely amazing. I know I will be making it again this season, Steven will make sure of that. If you don't seem to have any gluten problems with oats, feel free to add 1 cup of them to the topping. I don't trust oats, so I avoid them.
Gluten Free Apple Crisp
You will need:
10 cups apples, peeled & sliced
1 cup sugar
1 teaspoon cinnamon
1/8 teaspoon salt
You will need (for the topping):
1 cup King Arthur Gluten-Free Multi-Purpose Flour
1 cup brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 stick (1/2 cup) butter, melted
Heat the oven to 350F. Grease a 9x13 inch baking dish.
Peel, core, and slice apples in to wedges and put in a large bowl. Mix well with one cup sugar, the cinnamon and the salt. Spread apples into the greased baking dish.
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Combine the flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
Bake for 50 to 55 minutes or until the apples are soft. Serve warm.
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