Basic Apple Crisp and Its Gluten/Sugar Free Cousin

Apple Crisp with a gluten free versionI am always making things for my family and friends that I do not or cannot eat.  It’s just life.  Usually I don’t complain, but once in a while, I get fed up with overloading my olfactory senses with cinnamon rolls or chocolate chip cookies.  On those days, I search for a gluten free, alternatively sweetened dessert.  And look out if anyone gets in my way before that craving is satisfied!

Recently I took the following  recipe and made it “legal” for me.  I haven’t paid for the “Easy Recipe PLUS plug-in” so I had to put all of the gluten free changes in the notes of the recipe below. I used a small Corningware dish, hoping to make a two serving dessert.  And it was two servings…if you count a 15 minute break half-way through eating it as a definite division of servings.  Like I said, don’t get between me and my occasional dessert!

Basic Apple Crisp

Basic Apple Crisp
 
Ingredients
  • 6 peeled, sliced apples
  • 1/2 cup sugar
  • 2 Tbsp water
  • 4 Tbsp butter
  • 1 cup oatmeal
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 cup chopped nuts (optional)
Instructions
  1. Spread apples in greased 8 X 8 pan.
  2. Sprinkle with sugar and water.
  3. Mix the remaining ingredients and spread over apples.
  4. Bake at 350 degrees for 45 minutes or until apples are tender and juice is thick.
Notes

Gluten Free alternative: use gluten free oatmeal and 2 Tbsp of sorghum flour in the topping.

Sugar Alternative: Skip the white sugar and water in the apples. Substitute palm sugar for the brown sugar in the topping.

It’s a little pale.  I decided to try an experiment in the making of this Crisp.  I skipped the “mix the topping ingredients with a pastry blender until crumbly and sprinkle on top of apples” part.  Instead, I layered the whole thing: apples, cinnamon, gf flour, gf oats, palm sugar and melted butter.  Then, because it wasn’t getting brown, (duh!  because the butter had dribbled to the bottom!), I accidentally baked it until those apples were baby food texture.  I am now telling you from experience, don’t skip the blending part.  Although I was satiated and won’t require another apple dessert until at least…October, I didn’t enjoy it as much as I could have.

Basic Apple CrispIt’s also pale because I poured about 3 Tbsp of heavy cream over the entire thing when it came out of the oven.    You could always top it with ice cream or whipped cream, but I like the slightly soggy effect of straight cream.

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