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.
- Drizzle the caramel sauce over the apples and mix with hands to coat evenly.
- Pour seasoned apples into prepared baking pan. Enamel coated cast iron is great. You can also use a glass 9×9 or equivalent.
- Gently pat apples down with a spatula to have a smoother top & evenly sprinkle flour & oatmeal mixture on top.
Bake at 375 for 25-30 minutes. Test doneness of apples with the tip of a paring knife.
- If the apples are still firm & you’re concerned topping might get too brown, loosely cover with aluminum foil and bake till the apples are done.
ENJOY A LITTLE TASTE OF HEAVEN
RIGHT HERE IN AUSTIN, TEXAS!
Love y’all!
connie
Peggy Kocian
January 15, 2019 at 10:40 pmLove Apple Crisp in any form but this book be sounds really yum!