Apple crisp is one of my enduring fall favorites. It exudes warmth (quite literally but also figuratively), the coziness of spices, the sweet, soft abundance of homey apples, and the crunch of an earthy, deeply spiced crumble. It’s a humble dessert that melts me back into worn couches, a cracking fire, and cousins and family members teasing and laughing over plates and plates of food. Or to after dinner instant apple crisps that my grandma would whip together in about 10 minutes (without measuring a single ingredient much to the lament of me, who wanted her recipe) and that we would dig in to once the dishwasher was rumbling away and the light was fading fast outside on her lawn. It’s a dessert of memories, and every time I take that first bite, it instantly settles me and seems to wipe any impractical stress away. If you’ve ever felt overwhelmed, the little known secret to distancing yourself from the mess of today and resting easy just outside of the chaos of now is a bowl of warm apple crisp with a scoop of melty vanilla ice cream. Give it a try.
As I’m originally from Oregon, this also has always felt a bit like the patron dessert of the Pacific Northwest (not to sideline glorious marionberrry or huckleberry treats or miss the triumph of Oregon pears). Apple crisp is quite simply the embodiment of easy, friendly, and comforting – values that all PNWers boundlessly share with their neighbors and visitors. It’s a dish for potlucks and Thanksgivings, for barn raisings and family dinners (not that I’ve ever actually seen a barn raising in Oregon in my life, but if you’ve ever seen Seven Brides for Seven Brothers, you’ll know).
In short – I hope you have a lovely time scooping out memories or building new ones while making and eating this apple crisp. It’s simple, fast, and easy, and delivers so much for such ease in creating it. If you’re not a spice person, you can certainly cut back on the ones listed in the recipe, or forego them entirely and opt for the addition of vanilla and almonds. Crisps are a celebration of the quiet peace of fall and should be consumed with those whose company you enjoy, if only to share satisfied smiles over spoonfuls of ice cream and crisp.
Gluten Free Spiced Apple Crisp
Equipment
- Pie pan
- Sauce pan
Ingredients
For the filling:
- 6 Cups peeled cored, and sliced apples (I use green apples but a mix is good too!)
- 1/4 tsp each of cinnamon, nutmeg, ginger, and allspice
- 2 Tbsp brown sugar
- 1 tsp lemon juice
- 1/4 tsp lemon zest
- 1/4 Cup water
For the topping:
- 3/4 Cup gluten free quick oats
- 3/4 Cup chopped pecans
- 1/4 Cup flaxseed meal
- 1/3 Cup almond meal
- 1/2 Cup packed brown sugar
- 1/4 tsp cinnamon
- Dashes of nutmeg and ginger
- 1/8 tsp salt
- 1/2 Cup melted butter
Instructions
- Preheat the oven to 350° Fahrenheit. You’ll need a large pot in which to cook the apples and then a 9-inch pie plate for the composed crisp. First, start your apples. Peel, core, and slice them and toss all 6 cups into the large pot. Add all other filling ingredients and cook, covered, on medium for about 10 minutes, stirring occasionally. Your apples will be softer and less opaque. After cooking the apples, pour them into your pie plate and set aside.
- While the apples are cooking, make the topping. In a large bowl, stir together all of the topping ingredients until fully combined. Crumble the topping over the apples in the pie plate and bake for 30-40 minutes until top is golden brown and apples are bubbling. Let cool almost completely before serving. Great with vanilla ice cream!
Tag @sisterssansgluten on Instagram if you snap a photo of your crisp!
Food photography and styling by Amelia Farber
One Comment
Tara
This was very good. I liked the one with cranberries even better.