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.
  • 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

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  • Peggy Kocian
    January 15, 2019 at 10:40 pm

    Love Apple Crisp in any form but this book be sounds really yum!