Use up your extra apples from apple picking to bake this delicious Gluten Free Apple Crisp Recipe. Crisp and crunchy on top, then gooey and warm on the bottom. Serve with vanilla ice cream for a nice hot and cold moment or by itself as a sweet breakfast treat.
You can easily make this dish in almost any piece from our Enameled Cast Iron Cookware Collection. Cut the recipe in half when using the 2.2 Qt Saucepan or double the recipe if you're using the 8 Qt Oval Dutch Oven!
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6 large apples, peeled, cored, and sliced
2 tablespoons lemon juice
½ cup coconut sugar
1 tablespoon maple syrup
2 teaspoons ground cinnamon, divided
½ teaspoons ground nutmeg, divided
¼ cup butter
1 teaspoon vanilla extract
¾ cup all-purpose gluten-free flour
¾ cup old fashioned oats
½ cup packed light brown sugar
½ cup chopped pecans
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
½ cup cold butter, cubed
Preheat the oven to 350°F.
In a large mixing bowl, add sliced apples and lemon juice. Stir to coat all apples to avoid browning.
Add coconut sugar, maple syrup, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg, then toss to fully coat apples.
In your Dutch oven over medium heat, add ¼ cup butter, vanilla extract, 1 teaspoon cinnamon, and ¼ teaspoon ground nutmeg. Stir until melted and well combined, then add the apple mixture and toss to coat completely. Cook for about 8 to 10 minutes or until the apples are tender.
In a separate large mixing bowl, add all of the crumble topping ingredients except the cubed butter. Mix until well combined, then add the cubed butter and use your hands to work the butter into the dry mixture. This will take a couple minutes to get to a crumble-like consistency.
Add the crumble topping to the Dutch oven in an even layer on top. Bake for 25 to 30 minutes or until the top is golden brown and the edges are bubbly.
Serve immediately with a scoop of vanilla ice cream on top and enjoy!