You will love this classic Gluten-Free & Paleo Apple Crisp! It's an easy to make, warm, and comforting dessert that's perfect on a nice fall day. By Chrystal Carver, Sweet & Simple Gluten-Free Baking - Irresistible classics in 10 ingredients or less! Photos by Mary Bernsen.
Preheat oven to 375 degrees. Position the oven rack in center of oven. Lightly spray or grease an 8x8x2" square pan.
Spread apple slices evenly on bottom of the pan. In a medium mixing bowl, combine the brown sugar, flour, oats, cinnamon, and nutmeg. With a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Evenly sprinkle the topping over the apples.
Bake for 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with vanilla ice cream or whipped cream. Store at room temperature.
Notes
For the all purpose gluten free flour, combine 4 parts white or brown rice flour with 1 part tapioca flour and 1 part potato starch (not corn starch).
Nutritional information is calculated using a store-bought gluten free flour mix.
Apple crisp is best when eaten fresh, however, leftovers can be stored at room temperature up to 2 days.
I prefer to tightly cover only the part that's been cut with plastic wrap. If the rest of the topping is too tightly covered, it traps too much moisture and tends to make the topping soggy.
I have succussfully made the following substitutions:
replace the ½ C of all-purpose gluten-free flour with ⅓ Cup of arrowroot flour or tapioca flourand3 Tbsp. of blanched almond flour