Gluten Free Nutty Apple Crisp Food

GLUTEN FREE APPLE CRISP

Steps:

• Preheat oven to 375°F (190°C). Position the oven rack in center of oven. Lightly spray or grease an 8x8x2" square pan.
• Core apples, and peel and slice them.
• Arrange apple slices evenly on the bottom of the pan.
• In a medium mixing bowl, combine the brown sugar, flour, oats, cinnamon and nutmeg.
• With a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
• Evenly sprinkle the topping over the apples.
• Bake for 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.
• Serve warm with vanilla ice cream or whipped cream. Store at room temperature for up to 3 days.

QUICK & EASY GLUTEN FREE APPLE CRISP

Steps:

• Preheat the oven to 350. Coat a pie dish with cooking spray. In a large bowl, toss together the apples, sugar, water, cornstarch, 1 teaspoons cinnamon, and nutmeg until well combined. Set aside.
• Make the oatmeal topping: In a bowl, gently combine: almond flour, oats, brown sugar, 1 teaspoons cinnamon, and butter until crumbly.
• Place the apple mixture in the dish. Sprinkle the topping evenly over the apples and bake for 25 to 30 minutes, until the apples are cooked through, the juices are bubbling, and the topping is browned. Serve, hot, warm, or at room temperature.

NUTTY APPLE CRISP

Steps:

• Preheat oven to 350°F.
• Toss apples with lemon juice and water in a shallow 2-quart baking dish.
• In a large mixing bowl, combine flour, oats, brown sugar, nutmeg, and salt; mix to blend throughly.
• Cut in butter or margarine until mixture resembles coarse crumbs; mix in walnuts.
• Crumble over apples to cover completely.
• Bake for 40-45 minutes until top is lightly browned.
• Serve warm or at room temperature.

GLUTEN FREE APPLE CRISP

Steps:

• Preheat oven to 350 degrees. Lightly spray a 9-inch square baking pan with nonstick cooking spray.
• Peel, quarter, core and slice the apples 1/2-inch thick. In a medium bowl, toss the apple slices with the lemon juice, orange juice, orange zest and ginger. Transfer the apples to the prepared baking pan. Set aside.
• In a food processor, combine the brown sugar, cinnamon, salt, rice flour and tapioca starch; pulse for 2 to 3 seconds. Add butter in tablespoons and pulse until the mixture is crumbly, with butter pieces no bigger than a pea. Sprinkle the mixture over the apples.
• Bake 1 hour to 1 hour 10 minutes or until the apples are tender and juices are bubbling in the center. Serve topped with vanilla ice cream.