RGFC ยป Apple Crisp

I have a confession to make. When it comes to desserts, I usually forgo all others in favour of the flavour that has had me enthralled since I was a babe. In fact, that flavour is one of my four basic food groups – chocolate, cheese, chicken and chilies … cha, cha, cha!

But if anything can make me cha, cha, change my mind – it’s an apple crisp. In fact, if I can’t have chocolate, I gravitate towards anything with apple as a backup. Unfortunately, apple pie is currently out of my bailiwick – post CD, so the next best thing, or the better thing, is an apple crisp.

My mother loves apple crisps but never had a recipe. On the other hand, my mother-in-law has a good recipe that I tinkered with and made my own. That’s where some of the best stuff comes from – I should know, my wife came from her too! That said I don’t know who she got it from, so my mother-in-law is getting all the credit!

At any rate, this recipe is relatively simple. I like using Granny Smith apples, because I like the tartness. And using maple syrup gives you a bit more sweetness.

It can be glutenized if you must. But as my new motto is #GFNotTasteFree, why do you need to bow to others misconceptions? Make it so you can eat it and let everyone else figure out that it rocks!

Mama Jan’s Apple Crisp Redux

4 large Granny Smith apples
1/3 cup maple syrup
about a cup GF flour
1/2 tsp cinnamon
1/2 cup butter
3/4 cup brown sugar
1/2 cup GF certified oats

  1. In a saucepan, put your syrup, 2 tbsp flour, cinnamon and 2 tbsp butter to make a sauce. Start your oven pre-heating to 350 degrees.
  2. As the sauce cooks long enough to melt the butter and mix the ingredients, de-core and dice your apples into chunks with the peels still on.
  3. Pour the sauce over the apples in a 9″x9″ pan.
  4. Mix the brown sugar, 3/4 cups flour, the oats and the rest of the butter to make a crumble to put on top of your apple mix.
  5. Cook for about 25-30 minutes in a convection oven (about 35-40 in a non-convection) or until the crumble starts to brown and the sauce bubbles up to the top.
  6. Test a bit of the apple to ensure done-ness. If necessary cover it with aluminum foil to finish cooking it so that the crumble doesn’t burn.