The apple crisp is an all-American classic that’s been satisfying taste buds since the dessert’s debut in the early 1900s. With a delicious streusel crust on top and yummy baked apples on bottom, who can resist? Thankfully, the standard recipe only needs a little bit of tweaking in order to accommodate a gluten-free diet.
In addition to wheat-based flour, traditional apple crisp recipes call for oats, which can be a controversial ingredient for people with gluten sensitivity.
Oats themselves don’t naturally contain the same protein composite found in wheat, barley and rye, but cross-contamination is a serious concern since all of these cereal grains are often commercially processed in the same facilities. When baking a gluten-free apple crisp, either use oats that have been certified gluten free or stick to an oat-free recipe.
Oat-Based Apple Crisps
For this recipe, the apple filling enlists the help of maple syrup, vanilla extract and cornstarch while the topping consists of oats, almond meal, sugar and cinnamon. Because this gluten-free crisp hits all the right notes, the warm and gooey results will exceed your guests’ expectations and keep them coming back for more.
Featuring non-dairy butter and a delicate blend of white rice flour, brown rice flour, tapioca flour, potato starch and almond meal, this oat-stuffed topping is great for picky eaters who deal with multiple dietary restrictions. The sweet recipe calls for added sugar in both the filling and topping, which practically guarantees the taste will be on point.
Without flour or cane sugar, this recipe is simple yet delectable. The apple filling gets its flavor from maple syrup and nutmeg while the crisp topping gets its goodness from oats, cinnamon and coconut oil. The end product won’t make you miss gluten in the slightest.