Easy Vintage Gluten-Free Apple Crisp Recipe

Looking for the best gluten-free apple crisp recipe rivaling the one Gramma made? One bite of this thick oat crumble topping with perfectly tender, juicy fresh apple filling and you'll instantaneously forget it's gluten-free. If you're tired of fruit crisps with thin, liquidy fillings or dry, sandy toppings, then this magical recipe is for you.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400ºF. Grease a 11X7 or 2 quart baking dish.

Step 2

In a large bowl whisk together sugar, brown sugar, water, vanilla extract, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Add chopped apples and grated apple. Stir to combine.

Step 3

Transfer to prepared baking dish. Pour melted butter over top of apple filling. Cover tightly with foil and bake for 20 minutes.

Step 4

While apples are partially cooking, make topping. In a food processor (see recipe notes for by hand method) place 3/4 cup oats, flour, brown sugar, vanilla, water, and salt. Pulse to combine, about 5 times.

Step 5

Add butter and half the nuts, if using. Process until all the ingredients comes together in a large, crumbly ball. Stop halfway through to scrape down bowl, if necessary.

Step 6

Add remaining nuts and 1/3 cup oats. Pulse 2-3 times to combine.

Step 7

Break off clumps and scatter over partially baked apple filling. Reduce oven temperature to 350ºF. Bake, uncovered, for 40 minutes, or until the juices are bubbly and top is golden brown.

Step 8

Let crisp cool on a wire rack for 30-60 minutes, for filling to thicken. Serve slightly warm with ice cream or whipped cream.

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