Gluten-Free Apple Crisp Recipe

This Gluten-Free Apple Crisp recipe will satisfy cravings for the traditional fruit-filled dessert.

| February 2014

  • Try our gluten-free variation of a traditional apple crisp recipe.
    Photo by Leela Cyd
  • Filled with delightful and delicious gluten-free variations of traditional and innovative desserts, "Sweet Cravings" by Kyra Bussanich will chase away any doubts about gluten-free baking.
    Cover courtesy Ten Speed Press

Whether you’re gluten-sensitive, gluten-intolerant or just looking to decrease the amount of gluten you eat, Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle (Ten Speed Press, 2013) is your answer. Kyra Bussanich puts a delicious spin on gluten-free baking. The following apple crisp recipe will allow you to serve tasty desserts without anyone ever knowing it’s gluten-free.

Purchase this book from the Mother Earth Living store: Sweet Cravings.

When we were first on our own, my friend Kim and I often went back and forth to each other’s apartment for dinner. She would always make the most delicious apple crisp for dessert. This is a gluten-free variation on her recipe. Feel free to assemble the apple filling up to 2 days in advance and keep it chilled until you’re ready to bake it. Don’t make the topping ahead of time, though, unless you plan to freeze the whole thing unbaked; the millet flour and butter combination start tasting faintly Parmesany if combined but left unfrozen for more than 2 hours.

Gluten-Free Apple Crisp Recipe

• 6 large tart apples (Pippin or Granny Smith)
• 1/3 cup sugar, or 1/4 cup maple syrup
• 2 tablespoons tapioca starch
• 1 tablespoon ground cinnamon
• 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon ground ginger
• Generous pinch salt
• 3 tablespoons cold butter



Topping:
• 1/2 cup sweet white rice flour
• 1/2 cup millet flour
• 1/2 cup tapioca starch
• 1 cup packed golden brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon ground ginger
• 3/4 cup butter, room temperature
• 3/4 cup gluten-free oats
• 1/2 cup chopped pecans or walnuts (optional)

1. Preheat the oven to 350 degrees.



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