Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan. Any 3.5-4-quart baking dish works.
- Mix all of the filling ingredients together in a large bowl, then spread the mixture evenly into the prepared baking pan.
- Make the topping: Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the cold butter using a pastry cutter or fork until the mixture becomes very crumbly. Stir in the oats. Sprinkle this topping evenly over the apple filling.
- Bake for 45 minutes, or until the topping is golden brown and the fruit juices are bubbling around the edges.
- Remove the crisp from the oven, place it on a wire rack, and allow it to cool for at least 5 minutes before serving. Serve warm, at room temperature, or cold, plain or with salted caramel and/or vanilla ice cream.
- Cover any leftovers and store them in the refrigerator for up to 5 days.
Notes
This recipe was adapted to recreate a childhood favorite after a family member received a celiac diagnosis, using gluten-free oats and alternative flours in the original testing phase. The version provided here uses standard all-purpose flour for the topping and filling as written in the ingredient list, but you can substitute gluten-free flour blends if needed for a gluten-free version.