The fall season calls for apple, and we're making the simplest and insanely delicious gluten free Bourbon Apple Crisp!
Bourbon Apple Crisp is all you need for any holiday get together this year! With only 30 minutes to prepare this apple crisp and 45 minutes of baking, this Apple Crisp is phenomenal. Think gooey-gooey melty apples with an oat-pecan topping.
I've used two of my favorite Bob's Red Mill ingredients today as well! Featuring their Gluten Free 1 to 1 Baking Flour and Gluten Free Old Fashioned Rolled Oats. The combo of these two ingredients works wonders in the crumb topping. I also used the Baking Flour in the apple filling to help thicken the mixture.
WHAT YOU WILL NEED:
There are two parts to this recipe: the apple pie filling and the crumb topping! Let's break it down.
For the Apple Pie Filling:
- Lemon juice
- Granulated sugar
- Dark brown sugar
- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- Ground cinnamon
For the Crumb Topping:
- Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- Ground cinnamon
- Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
- Brown sugar
- Unsalted Vegan Butter
HOW TO MAKE BOURBON APPLE CRISP (GLUTEN FREE)
- Start with peeling, coring and then slicing the apples into thin, ¼" slices. Sprinkle with a bit of lemon juice to prevent the apples from turning brown.
- In a large bowl, whisk together all the apple filling ingredients (without the apples).
- Next, add the sliced apples into the apple filling liquid mixture and mix until well combined. Set aside.
- Transfer the apple filling into a baking pan or cast iron skillet and spread into an even layer.
- Prepare the crumb topping by mixing all the dry ingredients together.
- Carefully press the cubed vegan butter into the dry ingredients until a crumb topping forms.
- Sprinkle the crumb topping over the apples in the pan.
- Bake at 350°F for 35-45 minutes until the apples are bubbly from the sides of the pan and the crisp is golden brown.
- Allow to cool at least 15 minutes before digging in!
QUESTIONS YOU MAY HAVE ABOUT APPLE CRISP
Yes! Of course an apple crisp will be best served right away, but you can totally keep it for 2-3 days in the fridge. Allow the crisp to cool completely, then tent the top of the pan with aluminum foil and refrigerate. Before serving, remove the pan from the fridge and place into a 325°F, uncovered, for 8-12 minutes or until it's warm and bubbly.
You can store this apple crisp in the original pan in the fridge as directed above or store in single portion containers for fun snacking!
Yes! Feel free to add ¼-1/2 teaspoon of your favorite fall spices to the filling mixture such as nutmeg or cloves. You can even add canned cranberries to the filling and it will work wonders!
OTHER RECIPES YOU MAY LIKE
- Winter Kale Salad with Grilled Chicken
- Gluten Free Pumpkin Bread
- Apple Pie Honey Cupcakes with Cream Cheese Frosting
- Gluten Free Apple Pudding Cake with Caramel Syrup
- Gluten Free Apple Muffins with Crumb Topping
Bourbon Apple Crisp
For the Filling:
- 1 tablespoon fresh lemon juice
- ¼ cup granulated sugar
- ¼ cup dark brown sugar
- ¼ cup bourbon
- 2 tablespoons Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 1 teaspoon ground cinnamon
- Pinch of salt
- 2 ½ lbs. apples approx. 5-6 medium size apples*
For the Topping:
- ¾ cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt or other salt of choice
- ⅔ cup Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
- ⅓ cup roughly chopped pecans
- ¾ cup loosely packed brown sugar
- 8 tablespoons unsalted vegan butter 1 stick, cut into small cubes, softened)
- Make the Filling:
- Peel, core and slice the apples into ¼” slices. You don’t want the slices to be too thin otherwise they will disintegrate but if they’re too thick they won’t cook through. Sprinkle sliced apples immediately with a bit of lemon juice and toss until coated.
- In a large bowl, mix together all the filling ingredients except for the apples.
- Add the apples to the filling mixture and mix until well coated.
- Make the Topping:
- Combine all dry ingredients in a bowl, except for the butter. Whisk together.
- Add the softened cubed butter and pinch it together with the dry ingredients until a softened crumbly mixture forms. It should look moist and not dry. Set aside.
- Preheat the oven to 350°F and grease an 8” or 9” cast iron skillet or baking pan with oil or cooking spray.
- Spread the apple filling mixture into the pan.
- Sprinkle the apples with all of the oat topping.
- Bake for 35-45 minutes or until golden brown and the apples are tender and cooked through.
- Apple Preferences: I love using Honeycrisp, Fuji and Granny smith in my baking. A mix is always delicious too!
- If the crisp topping is browning too fast, lay a piece of aluminum foil over the top of the pan, loosely covering it, halfway through baking.