Connie’s G.F. Apple Crisp Recipe with Secret Sauce

My love of Apple Crisp began in 1972 when I married Bill Nelson. I discovered his favorite cereal was “HEARTLAND”! I grew to love it as much as Bill.

The back of the box had a recipe for Apple Crisp. It didn’t take long for this delicious dessert to become our fave. Over time, I would change it up and use flour & butter instead of Heartland.

Fast forward to 2003, when I was diagnosed with Celiac. No more Heartland granola! I haven’t done so yet, but I plan to make my Apple Crisp using Connie’s GF Granola. In the meantime, I’ve worked on this recipe until I found the right combination of apple mixture & crisp toppings. I hope you enjoy it as much as we do!

Please let me know. I love hearing from y’all!

Love,
connie

Preheat oven to 375. Coat 9×9 pan

The Crisp Mixture:

¾ cup GF oats
½ tsp cinnamon
2/3 Cup for Cup GF flour
¾ cup light brown sugar, packed
¼ tsp Kosher salt
6 tbsps. butter, cubed and cold
chopped pecans, optional

The Apple Mixture:

6-8 apples, I mix 4 Granny Smith & 2 Pink Ladies aka Cripps Pink
Fresh lemon juice to keep apples from browning
1/3 sugar
½ tsp cinnamon
1 tbsp cornstarch
1/4 tsp salt
Chopped pecans, optional
1 tbsp Connie’s Caramel Sauce (if you don’t have time to make it, use some high quality caramel ice cream topping).

HOW TO MAKE THE CRISP MIXTURE:

In large bowl, combine topping ingredients, except pecans.

Mix with pastry blender until the butter and dry ingredients are crumbly. You can also use your hands.

Stir in pecans and refrigerate while making the apple mixture.

HOW TO MAKE THE APPLE MIXTURE:

Peel, core and cut apples into approximately ¼ inch slices.

Sprinkle dry ingredients on top of apples and fold with a spatula or your hands. This will help distribute all the ingredients evenly over the apples.