Ingredients:

  • 6 large Granny Smith Apples (about 3 lbs), peeled, cored, and sliced
  • 1/4 cup Granulated Sugar
  • 1 Tablespoon fresh Lemon Juice
  • 2 Tablespoons Cornstarch
  • 1 teaspoon Ground Cinnamon (for apple filling)
  • 1 1/4 sticks (10 Tbsp) Unsalted Butter, cold and cubed
  • 1 cup All-Purpose Gluten-Free Flour Blend
  • 1 cup Rolled Oats (certified gluten-free)
  • 3/4 cup Packed Light Brown Sugar
  • 1 teaspoon Ground Cinnamon (for topping)
  • 1/2 teaspoon Salt

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. In a large bowl, toss the sliced apples with the 1/4 cup granulated sugar, lemon juice, 2 tablespoons cornstarch, and 1 teaspoon cinnamon until the apples are evenly coated. Pour the mixture into the prepared baking dish.
  2. In a separate medium bowl, whisk together the gluten-free flour, rolled oats, brown sugar, remaining 1 teaspoon cinnamon, and salt.
  3. Add the cold, cubed butter to the dry topping mixture. Use a pastry cutter, fork, or your fingertips to cut the butter into the mixture until the largest pieces are the size of small pebbles (pea-sized clusters). Do not over-mix; defined clusters are key to the 'shattery' crunch.
  4. Evenly crumble the topping mixture over the apple filling. Bake for 45 minutes, or until the topping is deep golden brown and the apple filling is visibly bubbling thickly around the edges. If the topping browns too quickly, loosely tent the dish with foil during the last 10 minutes of baking.
  5. Allow the crisp to cool for 15-20 minutes before serving. This allows the cornstarch to fully set the filling, preventing a watery consistency.