Apples and oats and cinnamony goodness!
This is really the crisp broken down to its most basic form. You can make crisps with just about any fruit – rhubarb and Peach Crisp are two of the more popular varieties, but with this apple crisp I tried to keep things very simple and true…apples, spices, and topping.
No need to pre-cook the apples, just toss everything together and into the oven it goes.
Here’s what you need:
Apples, Cinnamon, Brown Sugar, Butter, Old Fashioned Oats, Almond Meal (if you are Gluten Free) OR Flour
Click here for an Apple Crisp (Gluten Free) Shopping List
You might have noticed a few more Gluten Free recipes around here lately. I’m not abandoning wheat, flour, and traditional baked goods, but am experimenting with eating GF for the month of October. Call it a little self experiment. Call it me being tired of having a stomach ache. I also have several friends who are devoted to eating GF so if I can make some easy suggestions or substitutions in recipes for GF folks, that’s what I intend to do. In this recipe, for example, you have the option to use regular old all purpose flour OR to make this crisp GF by using almond meal.
Preheat the oven to 375 degrees.
Apples! Get some good, tart, firm apples. I have Honeycrisps and Sweet Tangos – both apples from Minnesota.
Peel, core, and slice your apples right into a 9-10 inch baking pan. I’m using my 10-inch cast iron skillet.
You’ll need between 6-8 apples depending on size to fill a 10-inch pan.
Sprinkle the apple slices with 1 Tablespoon of ground cinnamon and use your hands to lightly toss them to coat each slice with spices. (Sorry there is no photo of this step. Oops.)
Melt 6 Tablespoons of butter (that’s ¾ of a stick) in a medium bowl. Add ½ cup lightly packed brown sugar,
Add 1½ cups of old fashioned oats to the bowl. Add EITHER ½ cup almond meal (for GF) OR ½ cup of regular old all purpose flour.
Psst…if you have almond meal, you can make Jen’s famous Monster Cookies! I like almond meal over GF flour. It has a nutty flavor and bit of extra crunch and not so much weird starch.
Stir the topping ingredients together to thoroughly combine.
Then spoon the topping on top of the cinnamon spiced apples.
Bake at 375 degrees for 35-40 minutes until golden brown, juicy, and bubbly.
Serve warm with a dollop of whipped cream or if you want something REALLY good, a scoop of vanilla ice cream.
Eat the leftovers for breakfast!
Apple Crisp for the gluten free or gluten enthusiast. Another perfect taste of fall!
Here’s the recipe:
in….a ….SKILLET? BRILLIANT! You know that for my little self going GF changed my health 100 percent 🙂
Apple Crisp for breakfast?? No wonder we’re friends! (And I saw the pink edge of the mixing bowl.)
This is a standard around here. Mine was given to me from Mark’s mother, who got it from her mother. I am like you in that any fruit will do. Our favorites are Apple, peach and, of course, blueberry.
With good vanilla ice cream.
And yes, this for breakfast is a must.
Oh my dear! Thank you so much for that gluten free option! Ever since fall began we’ve really been missing these kinds of treats! We won’t go so far as to replace our glowing green smoothies with this for breakfast, but perhaps for lunch, or a mid morning snack!