Apple crisp is a dessert everyone knows and loves, but have you had one that didn't use oats? This recipe from my grandma has the yummiest topping that is unique from other crisps I've had. Everyone loves it and we ate the entire pan in one sitting! The perfect way to use any fall apples.
Apple Crisp
Serves 8-10
6 cups sliced, peeled apples
1 1/2 teaspoons cinnamon
3/4 cup water
1 tablespoon lemon juice
2/3 cup butter, softened
1 1/2 cups brown sugar
1 1/2 cups gluten free 1:1 flour (Bob's Red Mill works great)
In a mixing bowl, combine apples, cinnamon, water, and lemon juice. Pour into a greased 9x13-inch baking dish. In another bowl, combine butter, brown sugar, and flour until resembles coarse crumbs. Sprinkle over apples. Bake at 350° F for 45 minutes. Allow to cool for 15 minutes, then serve with ice cream or whipped cream.
Can I just say how much we love the topping on this apple crisp? It stays crisp and has the perfect texture..... all without oats! The apples bake up semi-soft, but not mushy. I actually drained some of the water from the apples before pouring into the baking dish and my apples were slightly crisp which we liked.
The hardest part is waiting for a bit before digging in to let the apples thicken a little. We had some with vanilla ice cream and some with whipped cream. Both highly recommended! Most definitely a new fall favorite dessert.
Recipe Source: Recipe from my Grandma Carol Preece