Apple Crisp was the very first dessert I learned how to make. Someone, my mom maybe, got me this book
From this book my cooking and baking love started. You can see how 'loved' it is...the cover has completely come off, oil stained, food stained, dog eared and foxed (yes I am totally dropping book grading names) My memory is that this book was being sold as part of a fundraising effort but I could be totally wrong, I tend to have quite an imagination when it comes to my childhood. It is a great book and apparently you can still get copies, although the name has changed.
Well this book's Apple Crisp recipe has been my stand-by recipe for many many years. It was only with the change in the gluten status of our house that changes had to be made. Now with that small amount of flour replaced and the addition of orange zest the flavour is better than ever - I will share with you
Gluten Free Apple Crisp
Granny Smith Apples* 8-12 depending on size
1/2 an orange, zested and juiced
1 cup brown sugar, packed
2 cups rolled oats
1 tsp cinnamon
1/4 cup brown rice flour
3 tbsps coconut flour
1/2 cup butter, room temperature
1/2 tsp salt
I got some Granny Smith apples on sale because they were starting to get a little banged up (A great way to save money if you are just going to bake them). They weren't very big...maybe the size of my fist so I used 11 of them.With larger apples you can get away with 8-9 of them. Peel them, cut away from the core and thinly slice. Place all the apple slices in a large bowl and add orange zest and juice. Using your hands incorporate the orange as evenly as possible through the apples. Pour into a lasagna size type dish
In another bowl combine the sugar, rolled oats, cinnamon, salt and flours. Cut up the butter into pats and add to the dry ingredients. Using your fingers squish the butter pats crumbling the dry ingredients through it until there are no large chunks of butter. This is where I always think the name 'crumble' comes from...but I could be totally making that up...as I mentioned above...I have a pretty vivid imagination.
Evenly 'crumble' it over the apples and throw it in the oven. Bake until the topping is brown and the apples are soft, about 40 minutes depending on how deep the pan you used is. There shouldn't be any resistance when you try to poke a knife through.
Serve warm with vanilla ice cream
*You can use other varieties of apples but I like granny smith best because they don't just cook down to an apple sauce like consistency. I also like that they are tart letting the crumble be the sweet. If you use a sweeter apple cut back on the sugar