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Gluten-Free Apple Crisp

Apple Crisp


6 large tart apples (Pippin or Granny Smith)

1/3 cup sugar, or 1/4 cup maple syrup

2 tablespoons tapioca starch

1 tablespoon ground cinnamon

1/2 teaspoon Chinese five-spice powder

1/2 teaspoon ground ginger

generous pinch salt

3 tablespoons cold butter


1/2 cup white rice flour

1/2 cup millet flour

1/2 cup tapioca starch

1 cup packed golden brown sugar

1 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon Chinese five-spice powder

1/2 teaspoon ground ginger

3/4 cup butter, room temperature

3/4 cup gluten-free oats

1/2 cup chopped pecans or walnuts (optional)


1. Preheat the oven to 350 degrees.

2. Peel, core, and slice the apples into one bowl and sprinkle the sugar over the top. Add the tapioca starch, cinnamon, five-spice, ginger, and salt and toss together to evenly coat the apple slices. Pour into a 9 by 13-inch baking pan, dot the top with pieces of the butter and set aside.

3. To make the topping, combine the flours, tapioca starch, brown sugar, cinnamon, salt, five-spice, and ginger in a mixing bowl. In a stand mixer with a paddle attachment, mix in the butter until it is uniformly incorporated into the flour mixture. Stir in the oats and pecans.

4. Crumble the oat topping evenly over the apples. Bake until the topping is golden brown and set and the apples are warm and bubbly, 55 to 60 minutes.

5. You can prepare everything ahead of time. Refrigerate the apple filling and keep the topping frozen until ready to assemble and bake. Don’t refrigerate the unbaked topping overnight, as the millet flour will interact with the butter and taste and smell cheesy when it’s baked.

Makes about 8 servings

Reprinted with permission from Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle by Kyra Bussanich (Ten Speed Press, © 2013).

Photo Credit: Leela Cyd.

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