While the Apple Ring Fritters that I mentioned yesterday were tempting, I decided to go for something quick and easy when choosing to use our recently harvested apples to bake up a tasty apple crisp last night. I found this recipe and decided to adapt it to be gluten-free (trust me…it lacks nothing in the flavor department), and I’m quite thrilled with the results. It was so good that it had my dessert-picky teen scraping out her dish! Success!
Possibly the best thing about these crisps was the delicious caramelized apple mixture that dribbled down the sides of each dish. It was all I could do to keep myself from licking it off (I might have resorted to scraping it off with my finger instead).
A close second was the rich toasty flavor of the pecans bathed in their cinnamon brown sugar crust. Are you taking stock of your pantry’s contents and adding ingredients to your must buy shopping list yet?!
As far as desserts go, this one scores big on so many levels. Flavor? Check! Speed? Check! I’ll certainly be making it again and again…probably all Autumn long!
Find more tasty recipes in the Creature Comforts’ DIY Gallery.
Apple Crisp recipe adapted from FoodNetwork.com
- 4-5 apples (such as young Fuji, Gala or Granny Smith), peeled, cored, and chopped into small pieces
- 1/4 cup finely chopped pecans (unsalted)
- 3 Tablespoons all-purpose gluten-free flour mix (we use Carol’s Brand)
- 1/2 cup, plus 2 Tablespoons brown sugar
- 1 Tablespoon granulated sugar
- 1 tablespoon lemon juice
- 2/3 cup all-purpose gluten-free flour mix (we use Carol’s Brand)
- 1/3 cup brown sugar
- 1/4 cup old-fashioned rolled oats (we use Bob’s Red Mill gluten-free variety)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 6 tablespoons chilled butter, cut into small pieces
- 1/4 cup coarsely chopped pecans
- 2 teaspoons granulated sugar (or more / less to taste)
- Preheat oven to 350 degrees F.
- Place 7-8 small ramekins onto a baking sheet and set aside.
- Prepare all filling ingredients and mix together until fully incorporated.
- Scoop mixture into ramekins, filling with the same amount in each. Be sure to leave a small amount of room at the top of each ramekin for the topping. Set aside.
- Mix the gluten-free flour, brown sugar, rolled oats, cinnamon and salt in large bowl.
- Cut the butter into the mixture using a pastry cutter or two butter knives until it forms pea size lumps.
- Stir in pecans and granulated sugar (if desired) until fully incorporated.
- Sprinkle a generous scoop of topping onto the apple filling in each ramekin. Use the palm of your hand to press and pack topping down.
Bake crisps for 35 to 40 minutes. Cool for 15 minutes before serving. Top with a scoop of vanilla ice cream for a truly decadent treat!