Apple crisp is right up there on desserts for our family.  And, it’s a dessert that we serve at potlucks without other guests complaining that it is “different” with their noses all scrunched up.  (Ever had that happen before? I have. (blush)) When served warm with regular vanilla ice cream or vanilla rice dream ice cream, it is a crowd pleaser!

Apple Crisp


  • Cinnamon Apple Layer:
  • 10 c. cored and thinly sliced gala apples**
  • 2 Tbsp. water
  • 3 Tbsp. sugar
  • 1/2 tsp. ground cinnamon
  • Oat Crisp Topping:
  • 1 1/2 c. gluten free rolled oats
  • 1 c. Gluten Free Baking Mix
  • 2/3 c. brown sugar
  • 1 1/2 tsp. cinnamon
  • 2 Tbsp. light corn syrup
  • 3 Tbsp. canola oil


Wash, core, cut (and peel - optional) 10 c. gala apples. As you work thru the apples, place them in a large bowl. After cutting, add water, sugar and ground cinnamon. Gently stir with a spatula to coat the apples. (And try not to eat any apples while prepping.)

Preheat the oven to 375*. Line a 9x13 pan with parchment paper. Pour the cinnamon apples into the 9x13 pan.

Using the same bowl, measure out the rolled oats, gluten free flour, brown sugar and cinnamon. Stir with a spatula until combined. Add corn syrup and canola oil. Stir well. The oat topping should be coarse and chunky with some pieces sticking together. Place oat topping on top of the crisp. Spread evenly across the apples and try to cover all the apples.

Bake for 35 to 40 minutes until the topping begins to brown. Remove from the oven. Let cool for 5-10 minutes.

Serve warm with ice cream of choice.

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** 2 notes: Use an apple that will go through baking well.  Red Delicious do not. I personally don’t like to bake with tart apples, but gala apples maintain enough sweetness and hold up through the baking process. Also, I’ve tried peeling and not peeling gala apples; afterwards I’d ask my family if they cared if the peels were on or not, they haven’t cared.  For the effort, I choose not to. It may be different for another type of apple.

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