Gluten Free Apple Crisp

Apple crisp

Gluten Free Apple Crisp!
OOH! Last minute company’s coming for dinner & I haven’t time to really bake anything fancy. So…who was it who said,“Necessity is the mother of invention”?
Well, a check into the fridge yielded several apples. And I always have an “All-Purpose” Gluten Free Flour Blend on hand. Tahdah! Apple Crisp.
And you know what? It was delish! The photo may not look that terrific, but under all of that “Crisp” are the most delicious apples, made even better by the taste of the cinnamon-y, crumbly topping.


5 or 6 Apples which are a blend of: 2 Macintosh, 1 Granny Smith, 2 Braeburn. Washed, peeled, cut into ½ in wide slices.
Juice of ½ Lemon
2 tbl All-Purpose Baking G-F Flour. (I used King Arthur today)
Vegetable Spray for the pan. Make sure it’s G-Free

1 cup G-Free All-purpose Baking Flour
½ cup Brown Sugar
1 tbl Cinnamon
1/8 teas. Ground Nutmeg
Dash of Salt
1 tbl Earth Balance or Butter if you like.
½ cup Coconut Oil. (It’s a solid in the jar.)
Dash of Salt. Truly… a small dash.


Preheat oven to 365 degrees.
Cut your Apples into a lg bowl. Add the Juice and G-Free Flour and toss until well coated.
Place into a 8 or 9 inch pan that’s been sprayed with the Vegetable Spray.
Set aside.

In a large bowl, add all of the ingredients for the crisp and using a pastry blender tool, or a fork, cut in the coconut oil and butter ( or substitute) until coarse crumbs are formed.

Sprinkle very generously all over the top of the apples. In a 365 degree oven,
Bake for 15 minutes uncovered, then bake for 30 minutes with an aluminum foil on top. Voila! Can you imagine this with Vanilla Ice Cream on top? We use Coconut Milk “Ice Cream” ( So Delicious brand here.)



    • says

      Hi Jackie. If you’d rather not use Coconut oil, I’d try 1/4 cup canola or veg oil. If it seems too dry, then just a drop or 2 more at a time as you work. Thanks for the interest.

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