Apple Oat Crisp Gluten Free

Martha Stewart magazine and online has been having some Gluten Free recipes lately. I haven’t tried all of them yet, but this recipe for apple crisp looked good and as I had apples I decided to try it. I am so glad I did. We all enjoyed it and it was easy to make, tastes good and no flour. For celiac’s like I am, this is good. If you can’t tolerate oatmeal than of course this is not for you. I find that it does not bother me, so I really enjoyed this. Most crisps have flour in the topping and in the apples. 

  Notice when you read through, that the recipe calls for pulsing ½ of the oatmeal called for in your food processor. This gives you your flour substitute, and the apples were just fine without any thickening. I left out the cherries called for in the recipe, we don’t really feel they are good enough for the price asked. I felt it was fine without them, but feel free to add them if you would like. I didn’t add anything to take their place and the crisp was a good texture without them.

Apple Oat Crisp

Serves 4  Bake time about 1 hour

Topping

1 cup old-fashioned rolled oats (I used quick oats as that is what I had)

¼ cup light brown sugar

4 tablespoons butter, melted

 Filling

2 pounds sweet apples (Braeburn or Gala), peeled, cored and cut into ½ inch slices

¼ cup light brown sugar

¼ cup dried cherries (optional)

¼ teaspoon ground cinnamon

  Topping; Preheat oven to 375°. Pulse ½ cup oats in a food processor until coarsely ground. Add remaining ½ cups of oats, brown sugar. Cinnamon and melted butter. Stir until combined.

  Filling; Toss together filling ingredients in a bowl or right in the 9 inch square baking pan. Sprinkle with the topping. Cover with foil and bake for 30 minutes. Remove foil and bake for about another 30 minutes or until apples are tender and topping is brown. Cool slightly before serving.