Gluten Free Apple Crisp with Oats and Almonds Recipe (2024)

FAQs

What is a substitute for flour in crumble topping? ›

In order to make a wheat free dessert, we make a few simple substitutes for the all purpose flour. Here the gluten free crumble topping is made with almond flour, rice flour, sugar and butter. (You won't need a gluten-free flour blend since this recipe uses just almond and rice flours.)

Combining white sugar with molasses may be a better brown sugar substitute, but if you don't have molasses, other liquid sweeteners like honey, maple syrup, or agave nectar will work as well. You should mix a tablespoon or two of the liquid sweetener into a scant 1 cup of white sugar to replace a cup of brown sugar.

Add a little extra fresh lemon juice to help prevent the apples from turning super brown. Prepare the entire apple crisp, cover well, and refrigerate the night before baking. Don't wait any longer than overnight before baking, to prevent the apples from browning too much or drying out/spoiling.

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.

And if you're like her you will want this all year round! Apple Crumble is her most requested and I make it frequently. But this time round I used Almond Flour instead of All Purpose Flour in the topping and she still loved it!

The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar.

How do you keep Apple crisp from getting soggy? You need enough butter in your topping, try both melted or cold cut into the dry ingredients. Also, there needs to be enough texture to keep it from just flattening into the fruit below.

Often this happens if the crumb topping is over-mixed or if the butter was much too hot. Over-mixing will leave you with a pasty, batter-like mixture rather than the crumbly topping you are aiming for. Using very hot butter can cause the sugars to melt, leaving you with a greasy and not crumbly mixture.

And for that crunchy topping, it's best to use brown sugar. White sugar is fine, and the crumble texture is a bit lighter.

What can I use if I don't have lemon juice for apple crisp? ›

Lemon juice and vanilla extract – both of these are for complexity of flavor in your apple filling. You could leave them out if you don't have them, but they make a noticeable difference in the final product. Cornstarch or arrowroot starch – this is how we get a thick and not watery apple crisp!

This has led some historians to believe that Betty was the name of the cook and creator of the recipe and that brown was in reference to her skin color.

Though crumbles, crisps, and cobblers are more akin to pie, a buckle is a lot like cake. In fact, they look nearly identical to fruit-filled coffee cakes. As the batter rises in the oven, the weight of the fruit causes it to “buckle.”

Both are very similar apple desserts, but the difference mainly comes down to the crumble topping: Instead of the flour and oat mixture used in an apple crisp, an apple brown betty uses breadcrumbs for its crumbly, delicious topping.

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.