Preheat oven to 375°F (190°C).
In a large bowl, combine sliced apples, granulated sugar, gluten-free flour (or cornstarch), lemon juice, cinnamon, and nutmeg. Toss to coat evenly.
Dot the apple mixture with small pieces of butter.
Transfer the apple mixture to a 9-inch baking dish.
In a separate bowl, combine gluten-free flour, rolled oats, brown sugar, cinnamon, and salt.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crisp topping evenly over the apple mixture.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the apple filling is bubbly.
Let cool slightly before serving. Serve warm, with vanilla ice cream or whipped cream if desired.
For a nuttier flavor, add 1/4 cup chopped pecans or walnuts to the crisp topping.
If the topping starts to brown too quickly, cover the dish loosely with aluminum foil during the last 10-15 minutes of baking.
Store leftovers in the refrigerator for up to 3 days. Reheat before serving.
• Dessert (American)
• Approx. 350-400 calories
• 30-35 minutes (Easy)
• 50-55 minutes
• 8-12
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