Gluten Free Apple Crisp Recipe -Seasonal Cravings (2024)

FAQs

What is a substitute for flour in crumble topping? ›

In order to make a wheat free dessert, we make a few simple substitutes for the all purpose flour. Here the gluten free crumble topping is made with almond flour, rice flour, sugar and butter. (You won't need a gluten-free flour blend since this recipe uses just almond and rice flours.)

What's In Apple Crisp Topping? What makes this apple crisp topping so perfect? The rich and crumbly combination of cinnamon, brown sugar, old-fashioned oats, all-purpose flour, and cold butter.

What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.

Unless it is mixed with a gluten containing ingredient or contaminated in some other way, fruit is naturally gluten free. Here is a list of fruit you can safely eat on a gluten free diet: Apples and pears. Bananas.

Like an apple crisp, an apple crumble is a baked fruit dessert with a layer of topping. But unlike the crisp, the crumble topping rarely includes oats or nuts. Instead, a crumble's topping is more like streusel, made with flour, sugar and butter.

Go too hot and the crumble topping with get too dark before the fruit is ready. You'll be left with too-hard fruit and a burnt topping, which will make both you and us sad.

The main reason your crumble topping isn't crunchy is probably because you haven't used Demerara sugar. Although, it could also be that you've got your topping ingredient quantities wrong: either too much or not enough flour and butter alongside the sugar.

In a large bowl, toss together apples, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and 1/4 teaspoon salt; transfer to prepared dish. In a bowl with an electric mixer, beat butter with brown sugar until fluffy. Mix in 1 cup flour and 1/2 teaspoon salt until large pieces form. Scatter over filling.

Baking: Start baking the apple crisp covered with foil. This allows the apples to soften without any risk of the topping over-browning. After about 20 minutes, remove the foil and let the crisp finish cooking uncovered. Once the juices are bubbling, the topping is golden brown, and the apples are tender, it is done!

Are Gala apples good for baking apple crisp? ›

Gala apples are my favorite variety for this recipe – I like their sweet/tart flavor and firm texture. But if you have a favorite baking apple, feel free to use it here. Granny smith apples, Honeycrisps, Jonagolds, or a mix would all be excellent.

Sometimes, that means I'll make a streusel with white whole wheat or almond flour instead, and it's still delicious. For oats, I prefer using quick oats. These are the second thinnest variety you can find, which makes them bake up just perfectly.

If the recipe calls for 2 tablespoons of flour use only 1 of corn starch. This does for other starches such as arrowroot as well. (1 to 1) flour to butter or oil. With corn starch you can not re heat it and get the full thickening power again.

How To Substitute Top Flour. You can replace top flour with the same amount of cake flour since they're similar in terms of protein content. You won't get the same smoothness using cake flour, but your baked goods will still be light and airy.

Pastry Flour

Falling between all-purpose and cake flour, pastry flour is also made from soft wheat, but with a 7–9 percent protein content. It produces both the tender crumb and flaky texture that is desired in most pastries. It should not be used for baking bread because it has too little gluten.