Gluten Free Apple Cookie Crisp
Oatmeal cookie topping to die for. Sweet, buttery apples. This is not your grandma’s apple crisp.
I’m not trying to knock family recipes; they’re amazing and have their place. But sometimes they need to be taken up a notch. Enter this crisp. It’s a little more work than just mixing your dry ingredients with your butter, but I promise you it’s worth it. If you want to bring an apple dish to your Thanksgiving get together that will wow everyone, this is it.
Just a couple note about the recipe before I dive right in. Because it’s gluten free, the cookie dough needs to rest prior to baking. Gluten free flour doesn’t absorb liquid as readily as regular flour. In order to achieve the right texture (one that doesn’t fall apart or isn’t grainy), gluten free flour needs minimum of half an hour prior to baking to rest so that the flour can absorb the wet ingredients. In this recipe, you can cook the apple portion while the cookie dough rests and the timing should be just about perfect!
Second note, when I melted my butter for both the cookie dough and the apples, I did brown my butter. It is an extra step and isn’t necessary. But, golly, I can’t resist browned butter. It takes the flavor to a whole new level. But, again, it’s not necessary and your crisp should be amazing skipping that step if you choose to!
If you make this, share with me how you liked it! And if you post it, don’t forget to tag MarGro Farms in your post!
Gluten Free Apple Cookie Crisp
Serves 10-12
Cookie topping
9 ounces (3 cups) gluten free old fashioned oats
4 ounces (3/4 cup plus 2 tablespoons) almond flour
3 ounces (2/3 cup) gluten free flour (I like Krusteaz)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon xanthan gum
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
7 ounces (1 cup packed) brown sugar
3 1/2 ounces (1/2 cup) granulated sugar
10 tablespoons butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
1-2 cups caramel chips, optional
Apple filling
6 tablespoon butter, melted
1/3 cup brown sugar
1 tablespoon lemon juice
1 tablespoon tapioca starch
1 teaspoon salt
1/2 teaspoon cinnamon
4 pounds (10-15 cups, cut) apples, cored and cut in slices
To make the topping, blend the brown sugars in with the melted butter. Add the eggs and vanilla. Mix well. Blend in the salt, baking powder, xanthan gum, nutmeg, and cinnamon. Blend in the almond and gluten free flour. Add the oats in. Stir by hand. Mixture will be thick and hard to stir. Add in the caramel chips. Set aside for at least half and hour. If prepping ahead if time, you can place the cookie dough in the fridge for up to 48 hours.
Meanwhile, make the apple filling. In a large, oven safe skillet (I use a 12 inch cast iron skillet), mix all the ingredients together. Cook over medium heat for 5-10 minutes or until the apple just start to soften.
Top apple mixture with the cookie dough. Using your fingers break it into small pieces so that it thoroughly covers the whole skillet.
Preheat oven to 350 degrees fahrenheit. Place crisp in oven and bake for 30-40 minutes or until topping is browned and filling is bubbling. Let cool for 10 0r so minutes before serving. Serve with ice cream and enjoy!
