Posted on January 25, 2013November 20, 2020 by Gluten Free Recipes Admin
Whether you live in the U.S. and call this dish apple crisp or in the U.K or Australia and call it apple crumble, they all taste the same. The use of rice flour makes this gluten free apple crisp, actually crisp on top. Adjust the juices to your liking by using lemon or apple juice. Or kick it up a notch with rum; or when all else fails, plain old water works. You’ll find many apple crisp recipes that call for tart apples, however, this one calls for red apples. You will want to use sweet crisp apples such asBraeburn,Empire, or Gala, however, good old Red Delicious will do. Just make sure they’re firm. They don’t hold up as well as the other varieties. On the other hand, I enjoy soft, cooked apples. How about you?
Gluten Free Apple Crisp
5
Yield: Makes 5 servings.
A fairly easy gluten free apple crisp using just one flour, brown or white rice, no starches or gums...and it's delicious!
Ingredients:
- 2 Tablespoons apple juice, lemon juice, rum, or water
- 4 teaspoons sugar or brown sugar (or evaporated cane juice for refined-sugar-free)
- 4 cups crisp red apples, peeled, cored and cubed
- 1/2 cup white or brown rice flour
- 1/3 cup sugar
- 1/4 cup unsalted butter (or dairy-free substitute), cold
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
For the Apples:
For the Topping:
Instructions:
- Preheat oven to 375°F.
- Whisk together well, the flour, sugar, salt, and cinnamon; cut butter into flour mixture using a pastry cutter or 2 knives; with your fingers, blend well, as you would with meatloaf; freeze until ready to use.
- Into a large bowl, add apple juice or your choice of liquid, and 4 teaspoons sugar; whisk together; add apples; toss well to coat; distribute into a baking dish or individual ramekins.
- Crumble the flour mixture over the apples; bake for 30 minutes or until golden.
Tips
Did you know that lemon juice is not the only way to prevent apples from browning once cut? For those with citrus allergies, whisk a bit of cream of tartar into a bowl of cold water and soak the apples for about 20 seconds.
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Want right now, but only have Golden Delicious…wonder what’s the worst that could happen if I use them instead????
ReplyGolden Delicious is just softer. They don’t hold up as well when baked.
Reply
Carla, thank you so much for this recipe! Can’t wait to make :-)
ReplyI’ve been looking for a gluten-free, no-frills Apple Crisp. This recipe looks like a winner to me. I’m going to bake one this afternoon. Many thanks and Happy 2015!
ReplyCould this be put in a crock pot for a few hours!!?? Makes it easier and ready when your are to eat it!!
ReplyThis is so delicious! I had my doubts while making it since it was just rice flour as the grain, but it is really yummy! I used coconut butter instead of regular butter and it turned out very well. My hubby has many, many allergies, but this recipe is doable for him, which makes it even more exciting! Thank you!
ReplyHi,
If I make it earlier in the day, what should I do with it so it’s good for dessert tonight? Should I assemble the whole thing and put in the frig and bake tonight? Or, bake now and then what?ReplyGrace,
Crisps are always best when served when they are freshly baked. They crisp softens quickly.
Enjoy!
CarlaReply
This is a delicious recipe. I played with it a bit, adding 1/2 cup of Niagara Peninsula Concord grapes, which are in season right now. Also added some Limoncello instead of the rum. It looks very pretty with the grapes and is really zesty!
ReplyMy grapes will be ready soon! Can you please tell me how you prepared them to go in the crumble? Thanks! :)
Reply
could you use coconut sugar instead of normal sugar?
ReplyHi Karly,
I haven’t used it myself, as I am allergic to coonut. However, I found this article online that may help you: http://www.livestrong.com/article/554786-substituting-coconut-palm-sugar-for-sugar-in-baking/ .
Carla
Reply
Pinterest Comment – April 15, 2013
“Made this last night and it was delish!!”
~A.D.L.C.
ReplyI enjoy your recipes and have shared many of them with my gluten-free clients. I am looking forward to trying the apple crisp. Are there any other gluten-free flours that you would suggest in place of the rice flours in this recipe?
With Gratitude,
KarenReplyYou can use any flour you’d like: oat flour mixed with oats; nut flours or ground nuts mixed with a little tapioca and potato starch, coconut flour mixed with oats, add some shredded coconut, etc. Substituting brown sugar for the sugar may provide a crisper crust. I haven’t tried it myself, though. Whatever you use, if it’s not crispy enough, just place it under the broiler for a tiny bit. Enjoy!
Carla
Reply
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