There is nothing quite like the start of fall. The days begin to get shorter and you begin to feel a little chill in the air. The farmer’s markets here always begin to sell fresh apples from the mountains of North Carolina, which makes it the best time of year to make great apple goodies. One of those that is great to make is apple crisp.
One of my favorite comfort food desserts growing up was my Mom’s homemade apple crisp. This was always great during the fall and winter. My favorite apples to use in this dessert are MacIntosh apples, which were always plentiful up in Michigan where I grew up, but you can use your favorite. Sweeter apples like Gala, Fuji and Honeycrisp work very well. This dessert is actually a family tradition, and we still enjoy it during the holidays and fall family gatherings. We had it this year in place of apple pie for both Thanksgiving and Christmas. I was able to make it with gluten free flour for those in the family that have issues with gluten, and it didn’t taste any different than it did when I use whole wheat flour. We certainly enjoyed it!
This version is gluten free.
I have now updated this recipe so that the single crowd can enjoy it as well with a smaller version, which you’ll find below.
Here’s a larger recipe!
- 4 cups apples, peeled and sliced
- 1 tsp ground cinnamon
- ¼ cup water
- ½ cup gluten free all purpose flour
- 1/3 cup butter
- 1 cup sucanat or coconut sugar
- Preheat oven to 350 degrees F.
- Butter a 9×9 baking dish.
- Place apples in baking dish and sprinkle with water and cinnamon.
- In a medium mixing bowl add the flour, sugar, and butter.
- Blend with a pastry blender until well mixed.
- Pour over apples and pat down to form a crust.
- Bake at 350 for 45-50 minutes.
- Remove from oven and allow to cool a bit before serving. Cover any leftovers.
- Top this with a dollop of real, fresh whipped cream and a sprinkle of cinnamon! Can we say "Big Yum!"