Oatmeal Apple Crisp

Topping

   1 cup flour or 1 cup Bob’s Red Mill 1 to 1 GF flour or 1 cup America’s Test Kitchen GF flour blend + ¼ tsp xanthan gum or 1 cup of your favorite GF flour + ¼ tsp xanthan gum (omit if your flour already contains it)

   1 cup GF quick cooking rolled oats

   ¾ cup brown sugar or ¾ cup 1:1 brown sugar substitute (like Swerve)

   ½ tsp baking soda

   ¼ tsp salt

   10 tbsp butter

Filling

   5-7 medium size tart apples

   ¾ - 1 cup sugar (any combination of white & brown sugar will work) or ¾ - 1 cup 1:1 white or brown sugar substitute

   2 tbsp flour or 2 tbsp of your favorite GF flour

   Dash salt

   1 tsp cinnamon

   ¼ tsp nutmeg

Peel, core & slice apples.

Mix sugar(s), flour, salt, cinnamon & nutmeg to thoroughly combine. Add to apples.

Pour apples into baking dish lightly sprayed with GF baking spray. (I use an 8 x 10 inch rectangle. But you can use any shape. Depending on how thick you like the fruit part, you can use baking dish that’s a little smaller or a little bigger.)

Mix together all topping ingredients until crumbly. You can use a mixer or a pastry cutter – either will work.

Spread topping mixture evenly over fruit base.

Bake at 400° for about 40 minutes. If you are using something besides apples, like peaches or berries, you may only need to bake for 20-30 minutes. Topping should be golden brown & fruit should be heated through.

You can serve immediately. It’s really good with a scoop of your favorite GF ice cream or gelato or even drizzled with a little GF caramel sauce!

Notes:

This recipe basically combines half of the crust amount from my Oatmeal Carmelita cookie recipe for the topping & my Apple Pie recipe for the filling. You can use your favorite fruit(s) for the filling. Your baking time will depend on the fruit. Just keep an eye on the topping, if it starts to get too brown before the fruit filling is done, just cover it with some foil & let it finish baking.