Wheat Free Apple Crisp Food

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:

• 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.

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.

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.

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.

GLUTEN-FREE APPLE CRISP - SOOOOO EASY

Steps:

• Arrange the sliced apples in a baking dish.
• Crumble margarine, gluten-free mix, sugar and cinnamon by hand. Don't over do it. You want it to be crumbled, not mashed.
• Sprinkle the topping over the apples and bake at 350 degrees for 35 minutes.