Wheatfreeapplecrisp Recipes

SIMPLE FLOURLESS APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange apple slices in 9-inch circular glass pie plate.
• Stir oats, brown sugar, and ground cinnamon together in a bowl.
• Microwave butter in short 5-second increments until melted, about 20 seconds. Stir honey, melted butter, and oil into oat mixture; crumble over apples.
• Bake in preheated oven until golden brown, about 35 minutes. Cool on a wire cooling rack, about 45 minutes.

SHEILA'S BEST APPLE CRISP (NO OATS)

Steps:

• Cut cold butter into small cubes. Place in freezer to chill further.
• PREPARE APPLES.
• Peel apples.
• Cut an apple into quarters. Cut out core. Cut each apple slice one more time so that there are 8 slices.
• Cube the apple by cutting each slice the "short" way 2 or 3 times. Apple chunks should be no smaller than 1 inch (or they will get too mushy when cooking).
• Cube the remaining apples.
• Put apples into an 8 1/2 x 12 inch au gratin casserole dish, or an equivalent baking dish (it's pretty forgiving).
• Pour water over apples.
• PREPARE TOPPING:.
• In the food processor put the sugar, nutmeg, cinnamon, salt and flour. Pulse until combined.
• Remove butter from freezer and put into food processor.
• Pulse to blend. Topping should be smaller than peas but not as fine as cornmeal.
• Add 3/4 cups chopped pecans pulse too mix.
• Sprinkle topping over apples evenly.
• Cover dish with foil.
• Bake at 350 for 30 minutes.
• Uncover.
• Bake for 30 more minutes.
• Cool before serving.

GLUTEN-FREE APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine apples, 1/4 cup rice flour, white sugar, and cinnamon in a bowl; transfer to an 8-inch baking dish.
• Mix brown sugar, butter, 1/2 cup rice flour, quinoa flakes, and rice flakes in the same bowl used for apple mixture. Sprinkle crumble topping over apple mixture and pat down gently.
• Bake in the preheated oven until apples are tender and topping is slightly browned, 35 minutes.

WHOLE WHEAT-APPLE CRISP

Steps:

• Preheat oven to 350°F. Toss apples, 1/4 cup brown sugar, and 2 tablespoons butter in a 2-quart baking dish.
• Toss oats, whole wheat flour, cinnamon, salt, remaining 1/4 cup brown sugar, and remaining 4 tablespoons butter in a small bowl until evenly mixed and no dry spots remain (it should be very wet and form into clumps when pressed together). Sprinkle oat mixture over apples and bake until topping is golden brown (it will crisp as it cools) and filling is juicy and bubbling, 50-60 minutes. Let cool 10 minutes to let juices set. Serve topped with scoops of ice cream.
• Do Ahead
• Crisp can be baked 1 day ahead. Cover and chill. Reheat before serving.

THE BEST HEALTHY APPLE CRISP RECIPE WITH OATS (NO FLOUR!)

Steps:

• Preheat oven to 375°F.
• In a medium bowl, combine apples, lemon juice and vanilla. Spread apple mixture evenly in a medium baking dish.
• Combine oats, sugar and cinnamon in a bowl. Cut the butter into the mixture with your fingers until it forms a crumbly consistency.
• Sprinkle oat mixture evenly over apples.
• Bake for 45 minutes or until apples are tender and topping is golden brown.

GLUTEN FREE APPLE CRISP

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly coat a 9x9-inch or similarly sized baking dish with non-stick spray.
• In a medium bowl, stir together the oats, almond flour, brown sugar, pecans, and salt.
• In a microwave-safe bowl in the microwave (or a saucepan on the stove), melt the butter. Pour over the top of the oat mixture. With a fork or rubber spatula, stir until the crumbs are evenly moistened.
• To a large mixing bowl, add the apples, maple syrup, bourbon, cinnamon, lemon juice, and cornstarch. With a big spoon, stir to combine.
• Scoop the apples and any liquid that has collected at the bottom of the bowl into the prepared baking dish into an even layer. It will be very full. Nudge the apple slices around a bit so that they lay fairly flat.
• With your hands, squeeze chunks of the crumb mixture together to create clumps of assorted sizes, and place them on top of the apples. Scatter any remaining crumb mixture over the top.
• Bake the crisp until the apples are tender (you may need to use a fork to peek down underneath that generous topping and check on the apples) and the crumb topping is crisp and deep golden brown, about 45 to 55 minutes. Check the crisp halfway through, then periodically during baking; if at any point, the topping browns more quickly than you would like, tent the pan with foil to protect the crust, then continue baking as directed. Serve warm with a big scoop of ice cream.

GLUTEN-FREE APPLE CRISP

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• To make the topping, add the oats, flour, 2/3 cup of the brown sugar, butter, and salt to a medium bowl. Cut the butter into the ingredients with a pastry blender until walnut-sized crumbs form and the mixture clumps together. (Alternatively, you can use your hands or two forks to work the butter into the mixture.) Chill in the fridge until ready to bake.
• For the filling, place the sliced apples, cinnamon, remaining 3 tablespoons brown sugar, maple syrup, lemon juice, and cornstarch in a medium bowl. Toss until the ingredients are combined and the apples are well coated.
• Grease a 9-x 9-inch baking dish with baking spray or butter. Transfer the apples and any juices from the bowl into the prepared baking dish, spreading into an even layer.
• Sprinkle the crumb topping over the apples, making sure to cover completely.
• Bake the crisp until the top is golden brown and the sides are bubbling, about 50 minutes. Allow to cool for at least 10 minutes, then serve warm.

WHEAT FREE APPLE CRISP

Steps:

• Preheat oven to 350°F.
• Place apples in baking dish.
• Mix other ingredients and sprinkle on top.
• Bake for 30 minutes.