By Noreen Doll.
Now that apple season is here, this gluten free Apple Crisp is a delicious dish to make.
We love it fresh out of the oven, and it also makes a great breakfast the next morning – if there’s any left!
The secret to making really tasty Apple Crisp is to use at least 2 different kinds of tart cooking apples.
We like Empire apples, Jonathons, and Granny Smiths. Since we can rarely find Jonathons, we usually use the other 2 kinds.
13 to 15 Apples – 2 different kinds
1/2 Cup Butter
1/4 Cup Brown Sugar
3 Cups Quick Cooking Oatmeal
2 Tablespoons Corn Starch
1 Slightly Heaping Tablespoon Cinnamon
2 – 3 Tablespoons Lemon Juice
Dash of Salt
How to Make Apple Crisp.
1. Peel, core, and slice 13 to 15 apples into a 9×13 pan.
This is how we tell how many apples to peel.
Spread the apple slices evenly in the pan. There needs to be about half an inch of the pan above the top of the apples.
3. Soften the butter.
To the butter, add the brown sugar (add more than 1/4 cup if you prefer it sweeter, but we like it tart).
Add the oatmeal, cornstarch, cinnamon, and salt.
4. Cut in all the ingredients until mixed, and they are in crumbles.
5. Spread the oatmeal mixture over the apples until the apples are completely covered.
Press down gently.
6. Bake at 375 degrees for 30 to 45 minutes. Test after 30 minutes with a fork poked into the apples. If they are soft, the apple crisp is done.
If the apples are still a little hard, bake the crisp for another 10 to 15 minutes, testing again before removing it from the oven.
Serve hot or let cool.
Ice cream or whipped cream go well with Apple Crisp.