Autumn is hands-down my favorite season, which is why I was so excited to experience my first REAL autumn here in Minnesota. I could spend hours just sitting outside, staring at the beautiful changing leaves as the cool breeze blew across my face. I read a quote once that said, "Fall is the beautiful moment between sweating and hypothermia." I couldn't agree more! The summers here are hot and humid, while the winters are long and freezing. So to take advantage of this short season I had many "fall activities" that I wanted to experience. One of which was apple picking at a large nearby farm outside of the city. We rode on the back of tractors, ate apple donuts, and scoured the trees for the perfect apples. To help utilize our acquired pounds of apples I made a delicious gluten free apple crisp! Crisps are far superior to regular pies in my opinion, which is why I typically skip the apple pies and head straight towards the butter and sugar topped crisps. This recipe is easy, packed with flavor, and will have your kitchen smelling amazing!
GLUTEN FREE APPLE CRISP
Makes an 8" pie pan
1. Preheat oven to 350°F. Coat an 8” pie pan with nonstick spray, set aside.
2. Peel and cut into thin slices, place in a medium bowl:
4 large Granny Smith apples
3. In a small bowl, combine:
3 Tablespoons brown sugar, packed
2 Tablespoons oat flour
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
4. Coat the apple slices with the sugar mixture.
5. Make the crumb topping by mixing together in a small bowl:
1 1/2 cups oats
1/2 cup brown sugar, packed
6 Tablespoons butter, melted
1 teaspoon cinnamon
6. Evenly sprinkle the top of the pie with the crumb topping.
7. Bake for 40-45 minutes until the middle is bubbling. If the topping is turning golden prior to the crisp being finished, cover the top with tin foil to prevent burning.