Gluten-Free Brandied Apple Crisp!
Apple crisp was the dish that I was first known for, back when I was a kid. I substituted my favorite granola cereal for the rolled oats that most recipes called for... and a favorite was born!
As an adult, I’m a big fan of the combination of apples, cinnamon, brown sugar, and apple brandy - as you may have noticed by now. (Mmmm Brandied Apple Upside Down Cake!) The Apple Brandy gives a little extra something to this dish, an added warmth and complexity. It tastes like the holidays!. This apple crisp is the perfect way to end a crisp, cool day of apple picking with your special someone.
Apple Crisp was definitely one of the things that immediately came to mind, when I found out about my gluten allergy - so of course, I had to make a GF version. This won't be for everyone - I realize that some people have issues with oats - but it'll hit the spot for those who CAN have oats.
Also, bonus: Because the topping is oats based anyway, NON-gf people not only don't take it as "GF", but find it tastes better than with regular flour!
Gluten-Free Brandied Apple Crisp
- 1 cup Granulated Sugar
- 1 cup Gluten-Free Oat Flour
- 3 cups Gluten-free Granola*
- 1 cup Butter melted
- 7-8 Large, tart apples
- ⅓ cup Apple Brandy
- ½ cup Brown Sugar packed
- ½ teaspoon Cinnamon
- ½ cup Walnuts , almonds, or dried cranberries optional
- Preheat oven to 375°F (190°C). Grease a 9″ square baking dish, set aside.
- In a medium bowl, combine sugar, flour, and granola. Add melted butter, stir until well incorporated. Everything should be wet, but crumbly.
- Peel (if you want – I don’t usually), core, and chop the apples. Toss apple chunks with the apple brandy.
- Separately, combine brown sugar, cinnamon, and nuts or cranberries – if using. Add to the bowl of apples, toss until apples are evenly coated.
- Spread apple mixture evenly over the bottom of the baking dish.
- Top with an even layer of the granola mixture, patting down lightly.
- Bake for 35-45 minutes, or until topping is lightly browned, and apples are tender.
- Serve with ice cream or whipped cream.
More Fall Eats
Looking for more cool weather, “autumn” type recipes to enjoy as the leaves change? I’ve got you!
Acorn Squash Tortellini with Nutmeg Cream Sauce
Hearty Corn and Black Bean Soup
Homemade Hard Apple Cider
How to Make Candy Apples
How to Make Pumpkin Mead
Roasted Cauliflower Soup with Smoked Serrano Drizzle
Wild Rice & Sausage Stuffed Peppers
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