I’ve been making versions of this crisp for years, and I’ve finally managed to adapt it to be gluten-free this fall. I’m not sure which recipe I’d say I got it from, because I’ve cobbled it together from several and changed things to get the measurements right. At this point, I think that makes it my recipe!
Gluten-Free Fruit Crisp
Serves 4-6, or 2 people with no self control
- 4 large apples of any kind, thinly sliced
- Approximately 6-8 ounces of any frozen fruit (I love peaches or blackberries)
- 1/2 cup sugar (I use coconut sugar)
- 1/2 cup light brown sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup white rice flour
- 1/2 cup butter, melted
- Preheat the oven to 350. Arrange half of the apple slices in the bottom of a greased 9×13 baking dish. Add the frozen fruit on top, then the rest of your apple slices. Mix the sugars, nutmeg, cinnamon, salt, and flour together separately. Add in the butter, creating a crumbly mixture. Cover the fruit in the crumbs evenly.
- Bake for 45 minutes. I find that it often needs more time, and I think it varies depending on the water content of the fruit choices you make. Keep baking in 5 minute increments, tapping on the crumbs in between. It’s good when the crumbs look and sound a little crispy! Say to a nearby cat or person “does it look done to you, I don’t know if it’s done” every time it comes out. Wring your hands, it helps things cook faster.