I just realized I've never posted my gluten and dairy free apple crisp on here. Considering I made it today (and am smelling it right now.... YUM!!!!), I thought I'd post the recipe I modify for us. The original recipe came from my Better Homes and Gardens cookbook. I'll put the recipe, as well as my modifications to make it gluten and dairy free below. Enjoy!
Ingredients:
- 5 cups sliced, peeled and sliced cooking apples
- 2-4 tablesppons granulated sugar (I use 3, and use an organic cane sugar)
- 1/2 cup regular rolled oats (I use Bob's Red Mill gluten free)
- 1/4 cup all-purpose flour (I use a coffee grinder dedicated to non-coffee items (flax, chia, etc....) and grind up some Bob's Red Mill gluten free oats in to a fine powder. I use this instead of flour.)
- 1/4 teaspoon cinnamon (a dash of nutmeg is good too!!)
- 1/4 cup butter or margarine (We use soy-free earth balance)
- 1/4 cup chopped nuts or coconut (I usually skip this but walnuts would be sooooo yummy!!!)
***** I always, always, always double the topping part of this recipe. David loves the top, and this recipe only makes a very thin layer. It tastes so much better with a little "extra". When I'm doubling the whole recipe, like I did today, I usually triple the topping, instead of just doubling.
1) Place peeled/sliced fruit in a 2-quart baking dish. Stir in the sugar.
2) For topping: In a medium bowl combine the oats, brown sugar, flour, and cinnamon/nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over the fruit.
3) Bake in a 375 degree oven for 30-35 minutes, or until the fruit is tender and the topping is golden (when it's golden and bubbly, that's when I take it out).
Ingredients:
- 5 cups sliced, peeled and sliced cooking apples
- 2-4 tablesppons granulated sugar (I use 3, and use an organic cane sugar)
- 1/2 cup regular rolled oats (I use Bob's Red Mill gluten free)
- 1/4 cup all-purpose flour (I use a coffee grinder dedicated to non-coffee items (flax, chia, etc....) and grind up some Bob's Red Mill gluten free oats in to a fine powder. I use this instead of flour.)
- 1/4 teaspoon cinnamon (a dash of nutmeg is good too!!)
- 1/4 cup butter or margarine (We use soy-free earth balance)
- 1/4 cup chopped nuts or coconut (I usually skip this but walnuts would be sooooo yummy!!!)
***** I always, always, always double the topping part of this recipe. David loves the top, and this recipe only makes a very thin layer. It tastes so much better with a little "extra". When I'm doubling the whole recipe, like I did today, I usually triple the topping, instead of just doubling.
1) Place peeled/sliced fruit in a 2-quart baking dish. Stir in the sugar.
2) For topping: In a medium bowl combine the oats, brown sugar, flour, and cinnamon/nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over the fruit.
3) Bake in a 375 degree oven for 30-35 minutes, or until the fruit is tender and the topping is golden (when it's golden and bubbly, that's when I take it out).
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