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.
Ingredients.
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
9×13 Pan
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.
2. Sprinkle lemon juice over 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.
Noreen Doll
Kyla @HouseOfHipsters says
I was just talking to my mother about my grandmother’s apple crisp. I made it but it came out super running. Do you have an apple that you like to bake with? I tried using Macintosh apples, but I think they were too juicy. My mom suggested Cortlands? Have you ever had that happen? Found you on the Lou Lou Girls link up =)
Noreen says
Hi Kyla, As I mention in the recipe, “We like Empire apples, Jonathons, and Granny Smiths. Since we can rarely find Jonathons, we usually use the other 2 kinds.” I don’t really cook with other kinds of apples because I love these 3 kinds. I do know that McIntosh, while great for eating raw and in salads, etc, do not cook well. They turn to mush. I think you will need to experiment to see what works for you. I prefer a tart apple for cooking. Good luck, and come back and let us know what you find out.
Celeste @Leapfrog and Lipgloss says
Ooh… I bet this makes your house smell delicious!
Noreen says
It does indeed!
Kyla @HouseOfHipsters says
Well how on earth did I miss that! I only found granny smiths at the grocery store, but they are sitting on the counter and will be trying this recipe in a few days! Will let you know =)
Leslie says
I love anything apple that has a crisp ontop of it. Haha. This looks yummy, now I want it with a side of ice cream! If your interested i’d love for you to link this post up at my blog. I hope you have a great Wednesday!
Marie Bungard says
Loved it! I halved the recipe because there are only two of us. It was delicious. I’ll be sharing this page on my weekly review of Interesting Blogs. Blessings to you and yours!