This recipe is one of the easiest things you could whip up. The most difficult part is peeling the apples! Make sure to get nice firm, tart ones like Granny Smith, Honeycrisp, or Pink Lady. Perfect for the holidays or at a fall brunch, this apple crisp may be in the holiday chapter but don’t hesitate to make it all year round.
At the bakery, we made it once with organic coconut sugar to switch it up a bit. Although this recipe calls for organic sugar and Sucanat, you can definitely swap in organic coconut sugar or organic brown sugar for the Sucanat.
- Yield: 1 (8-inch) dish
- 5 cups peeled, cored, and sliced apples (about 4 apples)
- ½ cup organic sugar
- ½ cup + 1½ teaspoons Bob’s Red Mill gluten-free all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup water
- ½ cup gluten-free rolled oats
- ½ cup Sucanat
- 0.12 teaspoon gluten-free baking powder
- 0.12 teaspoon baking soda
- ¼ cup melted coconut oil
- Preheat the oven to 350°F. Have an ovenproof dish ready—any dish with a 6-cup capacity will work well.
- In a large bowl, toss the apples with the sugar, 1½ teaspoons flour, and cinnamon until well coated. Add the water and toss until the apples are consistently coated. Pour the apples into the baking dish, spreading them out evenly.
- In a medium bowl, mix together the oats, the remaining ½ cup flour, Sucanat, baking powder, and baking soda. Add the oil and mix until it forms a loose dough. Using your hands, spread the mixture evenly on top of the apples.
- Bake for 45 minutes or until the apples are broken down and can be pierced easily with a fork (and your kitchen smells fantastic).
- Serve warm with a nice scoop of vanilla coconut milk ice cream.