Go Back

Apple Crisp (Gluten Free) with Crystallized Ginger

Kristine Kidd
I put “Gluten Free” in parenthesis because you will never know anything is missing from this autumnal dessert. I like to play around with the recipe, sometimes using hazelnuts or almonds in place of the walnuts, or flavoring it with nutmeg, cardamom, or five-spice powder. Any dried fruit is great in the filling: try sour cherries, cranberries, or raisins. 12 servings
Course Dessert
Servings 12

Ingredients
  

Topping

  • cups gluten-free oats
  • 1 cup packed brown sugar
  • ¾ cup gluten-free flour mix, I like Cup4Cup
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon coarse kosher salt
  • ¾ cup 1½ sticks unsalted butter, at room temperature
  • ¾ cup chopped walnuts
  • ½ cup finely chopped crystallized ginger

Filling

  • 4 pounds Pippin or Granny Smith apples, peeled, cored, and sliced
  • cups dried fruit such as cherries, tart cherries, cranberries, or raisins
  • ½ cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon gluten-free flour mix, I like Cup4Cup
  • ¾ teaspoon ground cinnamon
  • Vanilla ice cream

Instructions
 

  • For the topping: In a large bowl, combine the oats, brown sugar, flour, cinnamon, and salt. Mix well, breaking up any clumps of brown sugar. Add the butter and rub in until the mixture resembles coarse crumbs. Mix in the walnuts and crystallized ginger. (The topping can be prepared 2 days ahead. Cover tightly and refrigerate.)
  • For the filling: Preheat the oven to 375°F. Butter a 13 x 9-inch ceramic or glass baking dish. Combine the apples, dried fruit, sugar, lemon juice, flour, and cinnamon in a large bowl. Mix to combine. Spoon the filling into the prepared pan, spreading evenly.
  • Sprinkle the topping over the filling. Bake the crisp until the topping is golden brown, about 55 minutes. Serve hot, warm or at room temperature with vanilla ice cream.
Share on Facebook Share on Twitter