Gluten-Free Apple Crisp

Gluten-Free Apple Crisp

By author Ellen Allard


  • 6-8 Granny Smith apples
  • 1/4 cup apple juice
  • 1 teaspoon cinnamon
  • 3 Tablespoons diced candied ginger
  • 3/4 cups firmly packed brown sugar
  • 3/4 cups gluten-free rolled oats
  • 5 Tablespoons brown rice flour
  • 2 Tablespoons potato starch
  • 1 tablespoon tapioca starch
  • 1/4 teaspoon xanthan gum
  • 1 Teaspoon each ground cinnamon, nutmeg, and allspice
  • 1/4 teaspoon sea salt
  • 1/2 cup cold butter


Preheat oven 375˚. Peel, core, and slice the apples until you have 6 cups. Mix the apples with apple juice, 1 tsp cinnamon, and candied ginger. Place in ungreased 9” square baking pan.
Combine brown sugar, oats, brown rice flour, potato starch, tapioca starch, xanthan gum, cinnamon, nutmeg, allspice, and sea salt. Cut the butter into this mixture with a pastry blender or fork until the mixture looks like coarse crumbs.*
Sprinkle this mixture over the apples. Bake 25 – 35 minutes or until apples are tender to the touch.
*Note: Place the butter in the freezer for about a half hour before you begin assembling this recipe. When you’re ready to proceed with cutting the butter into the flour mixture, grate the frozen butter with a hand grater directly into the flour mixture. The butter will fall into the mixture in small, grated pieces and will then be easier to cut into the flour mixture.
  • Publisher: Mercury Media and Entertainment
  • Foodies of New England
    Box 380
    Sturbridge, MA 01566