Enjoy the smell of warm cinnamon apple crisp baking in the oven!
~ Gluten & Dairy Free ~
6 cups fresh apples, peeled and cut into big pieces. (See below)
1 tsp ground cinnamon
2 tbsp white sugar
1 cup Bob's Red Mill Old Fashioned Gluten-Free Rolled Oats
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/2 cup of cold Earth Balance butter
2 tbsp Bob's Red Mill White Rice Flour
1) Preheat oven to 350 degrees
2) Peel and cut 6 cups of apples into pieces.
3) Place apples in a bowl and cover with cinnamon and sugar.
4) Grease a 9x9 glass baking dish. Pour apples into the glass baking dish and set aside.
5) In a large mixing bowl or stand-blender add gluten-free oats, brown sugar, cinnamon, gluten-free flour and vegan butter (I used Earth Balance Original Spread). Use a fork or blend mixture until crumbly.
6) Spread crumble over apples. Cut a couple of pieces of vegan butter and put on the top of the crumble.
7) Bake for about 45 minutes, until apples are soft when pierced with a fork and crumble is browning. Then broil on low for 2-5 minutes to crisp up the crumble.
Some apples take longer to bake then other ones.
Tip: If you are using a milder apple in your apple crisp, you could put a couple of tart apples with it too.
The rolled oats need to be the old-fashioned style, not quick-cooking.
If you really want to reduce the amount of sugar cane, replace the sugar in the apples with 1 tbsp of honey and put only 2 tbsp of brown sugar in the crumble, instead of 1/2 cup.
Gala Apples- Great eaten fresh but work well in an apple crisp.
McIntosh Apples- Great for apple crisp, pies and sauces because they soften but they cook right down and don't keep their shape. Also, good eaten fresh but have a thicker skin. Mildly tart flavour.
Jonamac Apples- Excellent in apple crisp! They keep their shape in apple crisp but they take longer to bake. They are also a great eating apple as the skin isn't as thick as a McIntosh Apple. They are also ready for picking earlier in the fall.
Jonagold Apples- Great for cooking or eating fresh. They have thin skin.
Honeycrisp Apples- Best eaten fresh. Crisp and sweet. Very delicious.
Northern Spy Apples- These crisp and firm apples are excellent for pies and baking.
Red Delicious Apples- These firm, sweet apples are best when eaten fresh or in salads, not for cooking.
Spartan Apples- These are great for pie filling or when eaten fresh.
Fuji Apples- Best when eaten fresh.
Golden Delicious Apples- These firm juicy apples are great in apple crisp and in pies because they keep their shape. They are also good in apple sauce.
Empire Apples- These apples are tart, sweet, juicy and firm. They make a great snack or in apple sauce.
Crispin Apples- These have a tart to sweet taste that is good eaten fresh, baked in pies or in apple sauce.
Cortland Apples- This is a mild-tasting apple with a crisp texture. Good eaten fresh or baked in pies. These apples don't turn brown when cut so they are nice on a fruit tray or salad.
Ambrosia Apples- These apples are crispy and juicy with a low-acid flavour. These are best eaten fresh.
Idared Apples- Ideal for baking or eating fresh. Keeps its tart flavour when baked.