The Best Gluten-Free Apple Crisp Recipe - Thriving Gluten Free (2024)

FAQs

What is a substitute for flour in crumble topping? ›

Almond flour makes the crisp topping clumpy and crunchy. Almond meal and hazelnut meal work well too. Or you could use any nut or seed, ground to a flour. Try tiger nut flour for a nut-free option, though you may need to add more butter since it can be more absorbent than nut flour.

Maybe you are using less butter? I think it takes a fair amount of butter in relation to the dry ingredients to kind of caramelize the brown sugar. Also, are you making it with apples that aren't too juicy? Juicy apples will steam the topping as they cook down in the oven.

Under the simple butter-sugar-flour-and-oat topping is the apple filling scented with cinnamon. Our test kitchen says baking apples, like Rome or Cortland, are the best varieties to use for apple crisp, but Empire, Gala, or Braeburn apples are also good in this recipe.

Fuji Apples

All in all, they're the best "happy medium" apple available in most supermarkets. They're known for being extraordinarily juicy and they break down wonderfully when cooked. They're best for apple crisp because as they bake, their flavor concentrates and their sweet juice is released generously.

To prevent your gluten free bakes from being too crumbly, you can add a separate binder – usually, that's xanthan gum or psyllium husk (we'll talk about them in more detail soon).

A Gluten Free ready to use sweet crumble mix straight from the tub – what could be easier? Certified by Coeliac UK product GB-163-005. Available in 3kg tub.

Like an apple crisp, an apple crumble is a baked fruit dessert with a layer of topping. But unlike the crisp, the crumble topping rarely includes oats or nuts. Instead, a crumble's topping is more like streusel, made with flour, sugar and butter.

SweeTango^®:

The SweeTango^® brand apple is another variety known for its perfect sweet to tart ratio and is one of the crunchiest apples you'll ever have! You'll reach for this apple for its juicy crunch and hints of fall spices.

Golden Delicious – The Golden Delicious sits at the bottom of the crunch list with soft skin and mellow, yellow apple flavors.

What do Pink Lady® apples taste like? This sweet-tart apple has high sugars and high acids with a crisp bite and effervescent finish. It tends to fall more towards the tart side than sweet but is oh so refreshing!

What 4 apples are best used for baking? ›

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

While there is an extremely wide variety of apples, all with varying flavors, the sweetest-tasting apple is fuji, followed by gala, honeycrisp, and Red Delicious apples. These apples are great for snacking and eating as is.

Why Are Pink Lady^® Apples Good for Baking? Pink Lady^® apples make such great baked apples because of the natural sweetness you get in every apple. The juicy fizz you get from Pink Lady^® apples is intensified when baked, giving you delicious results every time.

Generally, I use the same type of flour that's in the baked good, which is generally all-purpose flour. Sometimes, that means I'll make a streusel with white whole wheat or almond flour instead, and it's still delicious. For oats, I prefer using quick oats.

How To Substitute Top Flour. You can replace top flour with the same amount of cake flour since they're similar in terms of protein content. You won't get the same smoothness using cake flour, but your baked goods will still be light and airy.

Pastry Flour

Falling between all-purpose and cake flour, pastry flour is also made from soft wheat, but with a 7–9 percent protein content. It produces both the tender crumb and flaky texture that is desired in most pastries. It should not be used for baking bread because it has too little gluten.