This Apple Crisp without Oats is a great choice if you have people in your life that cannot eat oats, nuts, or gluten. It is sweet and a bit tart with luscious spice-scented apples in every bite. Perfect for the fall season, I am already thinking ahead to my Thanksgiving dinner plans!
The temperatures are starting to cool off and soon it will be sweater weather, my favorite time of the year. Apples are the harbingers of fall and desserts made with them are a favorite of The Artist. It is time to bake something just for him!
While we think of apple desserts for indulging during the fall months, they honestly can be enjoyed all year long. They are also a natural for your Thanksgiving celebrations and this Apple Crisp without Oats is likely to show up during our holidays.
I used a 7×11-inch (18×28 cm) baking pan which held the apples and topping perfectly. Use whatever size you have. If you are using a smaller size, you can cut back on the number of apples until it fills you pan with enough room for the topping.
For those of you who cannot have oats, this Apple Crisp without Oats is an easy and quick apple dessert you can enjoy! Packed full of deliciousness from the brown sugar, cinnamon, and other spices, it has the flavors of fall in every bite.
In addition to oats, this recipe also avoids gluten, soy, and nuts! This dessert is a great one to serve if you have people with dietary restrictions.
I hope you have a chance to make this Apple Crisp without Oats soon – the Artist and I enjoyed it immensely and he could enjoy it even with his allergies!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Apple Crisp without Oats:
- Apple Filling: tart and sweet apples, lemon juice, brown sugar, cinnamon, ginger, nutmeg, cardamom, cornstarch, kosher salt
- Topping: brown sugar, gluten-free flour blend, cinnamon, nutmeg, cardamom, kosher salt, cold butter, whipped cream (optional)
PRO Tip:
Different apples behave differently in baked goods. Some are firmer and hold their shape while cooking. Others are sweeter and tend to soften as they bake. I like a combination of both kinds so you get a combination of textures in every bite. This time I used a blending of Granny Smith and Honeycrisp, but you can use whatever you find at the store.
How to make Apple Crisp without Oats:
- Filling: Peel and core the apples then cut them into 1/2-inch pieces. Place in a large mixing bowl and pour the lemon juice over the top and toss to evenly coat the apples and keep them from turning brown.
- In another bowl, mix the brown sugar, spices, cornstarch, and salt, gently mixing with a fork until combined. Pour this mixture over the apples and mix until each piece is evenly coated. Transfer the apples to a buttered medium baking dish (I used a 7×11-inch; 18×28 cm), spreading them out to cover the bottom of the dish. Set aside.
- Topping: In a large bowl, stir together the brown sugar, flour, cinnamon, nutmeg, cardamom, and salt. Mix well then add the butter cubes and cut it in with a pastry cutter or you can use your hands to mix it together until slightly lumpy and the butter is evenly distributed in small pieces.
- Bake at 375°F (191°C) for 35 to 45 minutes until the topping is golden brown and the apples are tender. Remove from the oven and let rest for 15 minutes before scooping out the servings. Top each with a dollop of whipped cream if desired and serve.
PRO Tip:
Most of the spices called for in the recipe are probably already in your spice cabinet. The one that might be new to you is cardamom. Made from crushed cardamom seeds, it is pungent and adds a beautifully nuanced flavor to all your baked goods and savory dishes.
PRO Tip:
Did you know that spices and herbs lose their potency over time, most within a year? With the year-end coming up, now is a good time to restock your supply with fresh spices and herbs. Then you will have everything you need for all your holiday baking projects!
Recommended Tools (affiliate links; no extra cost to you):
- Vegetable peeler
- Chef’s knife
- Cutting board
- Kitchen scale
- Measuring spoons and measuring cups
- Mixing bowls
- Pastry cutter
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Apple Crisp without Oats (Gluten Free)
This Apple Crisp is a great choice if you have people in your life that cannot eat oats, nuts, or gluten. It is sweet and a bit tart with luscious spice-coated apples in every bite.
Ingredients
Filling
- 3 to 4 medium tart apples (such as Granny Smith)
- 3 to 4 medium sweet apples (such as Honeycrisp or Jonathan)
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup (107g) brown sugar, firmly packed
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 3 tbsp (21g) cornstarch
- Pinch of kosher salt
Topping
- 1 cup (213g) light brown sugar, firmly packed
- 1-1/2 cups (180g) gluten-free 1-for-1 flour blend* or all-purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp cardamom
- 1/2 tsp kosher salt
- 12 tbsp (1-1/2 sticks; 170g) unsalted butter, cold and diced
- Whipped cream, optional, for garnishing
Instructions
- Butter a medium-sized baking dish. I used a 7x11-inch rectangular pan (18x28 cm).
- Make the Filling: Peel and core the apples then chop into 1/2-inch pieces. Place in a large mixing bowl. Pour the lemon juice over the apples and gently toss to coat evenly.
- In another bowl, combine the brown sugar, spices, cornstarch, and salt, gently mixing with a fork until evenly mixed. Pour over the apples and mix until each piece is evenly coated.
- Pour coated apples into the buttered dish spreading them to cover the bottom of the pan and heap slightly in the center if your pan is smaller. Set aside.
- Preheat the oven to 375°F (191°C).
- Prepare the Topping: In a large bowl, stir together the brown sugar, flour, cinnamon, nutmeg, cardamom, and the salt. Mix well. Add the butter and cut it in with a pastry cutter or use your hands to mix until it is a little lumpy and the butter is evenly distributed in small pieces.
- Spread the topping over the apples in the baking pan, being sure all the apples are covered.
- Bake for 35 to 45 minutes until the topping is golden brown. Start checking at 35 minutes; keep baking if needed until the top is golden and the apples are tender. Remove from the oven and let rest for 15 minutes before scooping out servings. Top with a dollop of whipped cream if desired and serve.
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from recipes by Southern Food and Fun and Fork in the Kitchen.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 422Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 46mgSodium: 233mgCarbohydrates: 63gFiber: 6gSugar: 32gProtein: 4g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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